Optimization of Ultrasound-Assisted Pretreatment for Accelerating Rehydration of Adzuki Bean (<i>Vigna angularis</i>)-Reference-Cited by-同舟云学术

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Optimization of Ultrasound-Assisted Pretreatment for Accelerating Rehydration of Adzuki Bean (Vigna angularis)

Published:2024-02-12 Issue:4 Volume:34 Page:846-853
ISSN:1017-7825
Container-title:Journal of Microbiology and Biotechnology
language:en
Short-container-title:J. Microbiol. Biotechnol.

Author:

Kim Hyengseop¹,Lee Changgeun¹,Kim Eunghee²,Jo Youngje³,Park Jiyoon⁴,Ban Choongjin⁵,Lim Seokwon¹

Affiliation:

1. Department of Food Science and Biotechnology, Gachon University, Seongnam 13120, Republic of Korea

2. Smart Food Manufacturing Project Group, Korea Food Research Institute, Wanju 55365, Republic of Korea

3. Research and Development Dept., B.E.T., Busan 48119, Republic of Korea

4. Seoul International School, Seongnam 13113, Republic of Korea

5. Department of Environmental Horticulture, University of Seoul, Seoul 02504, Republic of Korea

Funder

Gachon University

Ministry of Food and Drug Safety

Publisher

Korean Society for Microbiology and Biotechnology

Link

https://pdf.medrang.co.kr/JMB2/2024/034/jmb-34-4-846.pdf

Reference29 articles.

1. Adzuki bean ( Vigna angularis ): Chemical compositions, physicochemical properties, health benefits, and food applications

2. Quality Characteristics of Adzuki Beans Sediment According to Variety

3. Effect of Storage Time and Conditions on the Hardness and Cooking Quality of Adzuki (Vigna angularis)

4. Hepatoprotective Effects of the Water Extract from Adzuki Bean Hulls on Acetaminophen-Induced Damage in Rat Liver

5. Convenient food made of extruded adzuki bean attenuates inflammation and improves glycemic control in patients with type 2 diabetes: a randomized controlled trial

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