Papers mentioning moth bean or its compounds, drawn from PubMed and peer-reviewed food science journals. Click any title to read the full abstract on the original source.
BACKGROUND: Pulses are essential components of agricultural production systems, post-harvest losses caused by storage insect pests remain a major challenge. Callosobruchus maculatu... Read full abstract on PubMed →
Yellow Mosaic Disease (YMD) caused by mungbean yellow mosaic virus (MYMV, begomovirus) is one of the main causes of low mungbean (<i>Vigna radiata</i> L.) productivity, primarily i... Read full abstract on PubMed →
<i>Vigna mungo</i> is a member of the family <i>Fabaceae</i> and important medicinal plant that is widely consumed as food in South Asia. It is commonly referred as Black Gram, Ura... Read full abstract on PubMed →
Probiotics have become increasingly popular as consumers demand balanced nutrition and health benefits from their diet. However, lactose intolerance and allergies to milk proteins... Read full abstract on PubMed →
Fruits and vegetables are important for the nutrition and health of individuals. They are highly perishable in nature because of their susceptibility to microbial growth. Foodborne... Read full abstract on PubMed →
<h4>Background</h4><i>Vigna unguiculata,</i> belonging to the <i>Fabaceae</i> family<i>,</i> commonly known as cowpea is an important edible legume, distributed mainly across the A... Read full abstract on PubMed →
The moth bean is a high-protein food legume. Enzymatic hydrolysates of food proteins demostrate health benefits. Search for diet related food protein hydrolysates is therefore with... Read full abstract on PubMed →
Fermentation was traditionally used all over the world, having the preservation of plant and animal foods as a primary role. Owing to the rise of dairy and meat alternatives, ferme... Read full abstract on PubMed →
Breast cancer (BC) continues to be one of the major causes of cancer deaths in women. Progress has been made in targeting hormone and growth factor receptor-positive BCs with clini... Read full abstract on PubMed →
Vicilin has nutraceutical potential and different noteworthy medicative health-promoting biotic diversions, and it is remarkable against pathogenic microorganisms and insects. In t... Read full abstract on PubMed →
Faba bean flours (germinated, soaked, cooked and raw) were evaluated for physiochemical and functional properties. The flour samples exhibited considerable amounts of carbohydrates... Read full abstract on PubMed →
Legumain, which is also known as vacuolar processing enzyme (VPE) or asparaginyl endopeptidase (AEP), is a cysteine protease that was first discovered and characterized in the legu... Read full abstract on PubMed →
The moth bean (Vigna aconitifolia), possibly the most primitive crop of the genus Vigna, is a highly drought- and heat-resistant legume grown in arid areas. Moth bean domestication... Read full abstract on PubMed →
UNLABELLED: Select functional properties of 21 dry beans and soybean seeds and their corresponding flours were evaluated. Among the tested seeds, dark-red and light-red kidney bean... Read full abstract on PubMed →
Selection of our books indexed in the Book Citation Index in Web of Science™ Core Collection (BKCI)Interested in publishing with us? Contact [email protected] d... Read full abstract on PubMed →
Vigna aconitifolia sprouts (Moth bean sprouts, MBS) were analyzed for their nutritional and antioxidant properties during sprouting. Sprouting for six days led to a 7.0 fold increa... Read full abstract on PubMed →
Hypocholesterolemic effect of protein concentrate (PC) prepared from moth bean (Phaseolus aconitifolius Jacq.) seeds relative to that of pigeon pea PC and casein were investigated... Read full abstract on PubMed →
Effect of soaking (12 h), soaking (12 h) dehulling, germination (60 h) and pressure cooking on starch and protein digestibility of four varieties of moth bean, one Local commonly u... Read full abstract on PubMed →
Three newly high yielding cultivars, Jwala, RMO 225 and RMO 257, together with one local variety commonly used by the farmers of the area were studied. Read full abstract on PubMed →
Chlorine dioxide (ClO2) is a strong oxidizing agent and an efficient disinfectant. Due to its broad-spectrum bactericidal properties, good inactivation effect on the vast majority... Read full abstract on PubMed →
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Sources: PubMed (US National Library of Medicine), Semantic Scholar, Europe PMC, CORE. Papers are selected by targeted search queries for each ingredient and compound in our database.