To date, no extensive literature review exists regarding potential uses of mung bean proteins
and peptides. As mung bean has long been widely used as a food source, early studies …

The increasing demand for plant‐based food products by consumers along with the growing
global population requires the discovery of novel and sustainable protein sources to …

The objective of this study was to investigate the biochemical antioxidant potential of
peptides derived from enzymatically hydrolyzed mung bean (Vigna radiata) albumins using …

The use of agrochemicals—fertilizers and pesticides—in crop production is inefficient,
resulting in cascading adverse impacts on the environment and public health. Engineered …

Herein, a carbon paste electrode, concurrently incorporated with ferrocene and a
molecularly imprinted polymer nanomaterial (Fc-MIP-CP electrode), is introduced as an …

Stunting children need food intake with higher protein and essential amino acids such as
lysine and leucine than normal children. Red Beans (Phaseolus Vulgaris L.) and Green …

Udang vaname merupakan komoditi perikanan dengan nilai konsumsi yang tinggi,
sehingga berdampak pula dengan tingginya limbah udang yang berupa kepala dan kulit …

Thiamine (vitamin B1) was the first B vitamin which has been identified. It serves as a
cofactor for several enzymes involved in energy metabolism. The laboratory test against …

Water-soluble vitamins are a group of essential dietary components required in small
quantities that are defined by their polar nature and are hence easily absorbed and …

Thiamine is a crucial cofactor in energy metabolism. Deficiency of this vitamin can cause
disorders in the nervous and cardiovascular systems. Conventional methods for examining …