Effect of Sprouting Temperature and Air Relative Humidity on Metabolic Profiles of Sprouting Black Gram (Vigna mungo L.)

The sprouting process has a significant impact on the production yield and the nutritional quality of legume sprouts. In this study, we observed the effects of sprouting conditions on the metabolic profiles of black gram sprouts, specifically, incubating temperature and relative humidity. The princi...

Ausführliche Beschreibung

Bibliographische Detailangaben

Veröffentlicht in:	Journal of food processing and preservation 2016-04, Vol.40 (2), p.306-315
Hauptverfasser:	Limwiwattana, Danaipot, Tongkhao, Kullanart, Na Jom, Kriskamol
Format:	Artikel
Sprache:	eng
Schlagworte:	Amino acids Food processing Legumes Metabolites Optimization Principal component analysis Raffinose Relative humidity Vigna mungo
Online-Zugang:	Volltext
Tags:	Tag hinzufügen Keine Tags, Fügen Sie den ersten Tag hinzu!