Sprouts are vegetable foods rich in phytonutrients, such as glucosinolates, phenolics, and
isoflavones. Many studies have shown that sprouts also have high concentrations of …

Natural phenolic compounds are rich in cereal and pulse seeds and their dietary functions
tend to improve dramatically during germination. This article reviews recent research on the …

Shoe sole fragments are generated by sole abrasion, which is unavoidable. These
fragments can enter the soil ecosystem. However, limited studies have evaluated their …

The physicochemical features of mung bean protein (MBP) and adzuki bean protein (ABP)
hydrolysates derived from Alcalase (MBPHA, ABPHA) and Flavourzyme (MBPHF, ABPHF) …

The aim of this study was to evaluate the bioaccessibility of polyphenols and antioxidant
activity in cooked pulses and to study the effect of cooking on their total phenolic content …

Sprouting is one of the most traditional methods used to decrease most of the antinutritional
elements in legumes. The assistance of ultrasound appears to enhance the drying step of …

This study analyzed changes in the starch structures and in vitro digestion profiles of a
specific maize cultivar, Jike 728 (JK728), in Jilin, China, after 0–5 days of germination. The …

Cooking conditions influenced the microstructure, bioactive compounds, and biological
activities of adzuki beans. In comparison to boiling, saturated steam under pressure in an …

Vigna bean and common bean have received much attention from the functional food and
nutraceutical aspects. Upon hydrolysis of beans protein, bioactive peptides from various …

Mung bean (Vigna radiata (L.) Wilczek) sprouts are popular over the world because of their
taste, nutritional value, well-balanced biochemical composition, and other properties …