Mung bean variety Kampangsean 2 was analyzed during 24-h germination period. Total phenolic content and crude protein of germinated beans significantly increased with increasing The mung showed the highest but not different compared to that 18-h bean. increase in due an nonprotein nitrogen, nitrogen. During germination, amount proteins molecular weight 20, 29 36 kDa gradually decreased. Germination caused certain amino acids especially phenylalanine. Tryptophan found be a limiting acid....

Summary Beef plasma protein (BPP) and egg white, at levels of 10, 20 30 g kg −1 , sodium ascorbate (SA) microbial transglutaminase (MTGase), 1, 2 3 were individually added into red tilapia surimi. This gel was set 40 °C for 90 min followed by heating min. Gel qualities analysed compared with those non‐supplemented control gel. Compared the control, each additive significantly affected strength due to an increase in breaking force. Although BPP could improve texture characteristics, higher...

This study examines the performance of a parabolic greenhouse-type solar dryer used for drying cayenne pepper (Capsicum annuum) in Nan (northern Thailand). The has base area 6.0 m × 8.2 and height 3.25 with loading capacity 100–200 kg fruit or vegetables. It roof structure covered polycarbonate sheets is placed on concrete floor. ventilated by three DC fans powered 50-Watt cell module. produce trays wire mesh located steel supports. Among advantages this type that product protected from...

Summary The objectives of this study were to characterise and compare non‐volatile metabolite profiles raw milk from healthy, subclinical clinical mastitis cows using a non‐targeted proton nuclear magnetic resonance ( 1 H‐NMR) metabolomic approach. A total 46 metabolites identified. Multivariate analysis allowed discrimination healthy according their H‐NMR profiles. Significant increases in acetate, formate, lactate, benzoate, hippurate, β‐hydroxybutyrate, valerate, alanine, histidine,...

Summary This study aimed to determine effects of setting condition, fish freshness and storage time frozen surimi on properties red tilapia gel. To investigate the effect a combination eight temperatures (35–70 °C) four times (30–120 min) was used. Maximum breaking force, deformation gel strength were obtained after had been set at 40 °C for 90 or 120 min. Setting 65 resulted in lowest strength, because proteolytic degradation myosin heavy chain. Increasing raw material ice caused...

Summary Mulberry leaf extracts were generated using four concentrations of ethanol (50%, 60%, 70%, and 95% v/v). A 60% ethanolic mulberry extract (60E) yielded a high total phenolic content (TPC) antioxidant activity 1, 1‐diphenyl‐2‐picrylhydrazyl (DPPH) radical scavenging ferric reducing power (FRAP) assay. Coating materials derived combination soy protein isolates (SPI) low methoxyl (LM) pectin in 1:1 ratio. The effect various parameters on microencapsulation, such as pH (3.5, 4.0, 4.5)...

Summary This study delved into the antimicrobial potential of hydrolysates from adzuki bean and mung protein concentrates, created using Alcalase Flavourzyme enzymes. Targeting common foodborne pathogens ( Salmonella Typhimurium, Enteritidis, Vibrio parahaemolyticus, Staphylococcus aureus, Bacillus subtilis ) Escherichia coli , research underscored crucial role peptidase in generating antibacterial peptides. Fractions F 2 hydrolysed (ABF) 4 (MBF) showed highest activity against S....

Cantaloupe slices were sequentially immersed in 40 and 50 °Brix sucrose solutions for 24 h each. Partial replacement of the solution with one two polyhydric alcohols (sorbitol or glycerol) at 10 15% (w/v) was also performed along a 0% alcohol treatment 10% (v/v) invert sugar partial as control reference, respectively. Solids gain (SG) water loss (WL) determined up to 48 later. Conversely, sorbitol reference showed significantly higher SG lower WL than (p < 0.05). The treatments glycerol...

Summary Mung bean ( MB ) and adzuki AZB sprouts were hydrolysed with Flavourzyme ® at four different concentrations for 6 h. Nongerminated beans subjected to each enzyme set as the control. For both sprouts, highest amounts of free amino group, total acids phenolic content TPC obtained 7% (w/w) . Each sprout hydrolysate was freeze‐drying in absence presence 5% maltodextrin (w/v). The addition resulted a decrease , surface hydrophobicity hygroscopicity resulting freeze‐dried powders. Gallic...

Summary Mung bean and adzuki protein concentrates were hydrolysed to the same degree of hydrolysis by two peptidases: Flavourzyme Alcalase. Peptide fractions analysed using MALDI‐TOF MS investigate differences in enzyme cleavage specificity inhibition activity Dipeptidyl peptidase‐IV (DPP‐IV), bioinformatics tools. It was shown that each peptidase showed specific selectivity cleaving designated substrate at a site. Alcalase main cutting sites on mung proteins identified as hydrophobic amino...

Papaya slices were sequentially soaked in 40, 50, and 60° Brix sucrose solutions. There was a higher water loss solids gain when solution partially substituted with 10% (w/v) sorbitol, (v/v) glycerol, or invert sugar. The modified Henderson Pabis model provided the best fit to experimental drying kinetics. Moisture sorption isotherm of all dried papaya, at 30 ± 2°C, type III different curvature, revealing sugar-binding ability towards molecules. showed suitable desorption data. NMR mobility...

Summary Guava slices were subjected to pre‐treatment by soaking in a solution containing 0.25% (w/v) sodium metabisulphite, 0.5% ascorbic acid, 1% citric calcium chloride and either 0%, or 3% (v/v) honey. A higher concentration of metabisulphite [0.5% (w/v)], but no honey, was also prepared as reference. After osmotic dehydration, the guava dried at 60 °C. During 24 weeks storage, measured texture values products indicated that an addition honey significantly delayed increase hardness...

Abstract This research was aimed to study physico‐chemical properties and antioxidant activities of foam‐mat dried germinated rice bean ( Vigna umbellata ) hydrolysate. Germination led an increase in released phenolic content activity DPPH radical scavenging FRAP The hydrolysate obtained from GRB non‐germinated beans NGRB s) at 60 70 °C. Semi‐theoretical empirical model could suitably describe the drying characteristic foamed Total samples decreased with increasing air‐drying temperature P ≤...

Summary Phenolics, melissopalynological analysis, and selected physicochemical characteristics could differentiate floral honey origin. Botanical sources (longan, multifloral Manuka) had more pronounced effect on properties than processing conditions. The conductivity was related to ash content colour of honey. Total sugar, fructose glucose in all samples were not significantly different. Melissopalynological analysis used verify the botanical source samples. Predominant pollen identified....