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GMU:DIY Biolab “Driver’s License”/Xiaomei Xie (view source)
Revision as of 00:48, 11 February 2018
, 11 February 2018→2.References
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*b).links: https://sproutpeople.org/growing-mung-bean-sprouts/ | *b).links: https://sproutpeople.org/growing-mung-bean-sprouts/ | ||
*c).Quality Improvement of Canned Mung Bean (Vigna radiafa) Sprouts R. W. BUESCHER, J. S. CHANG[[ main abstract:The effect of calcium, ascorbic acid, citric acid and EDTA on texture, color and flavor of mung bean sprouts canned as a low-acid food (pH > 4.6) and the effect of acidification by acetic, citric, gluconic, lactic and malic acids on quality of mung bean sprouts canned as an acid-food (pH < 4.6) were examined. Either the addition of calcium or acidification enhanced texture. Texture of products canned as low-acid food increased with decreasing pH. Color was markedly improved by either EDTA combined with ascorbic acid or acidification. Processing in plain (uncoated) cans or treatment with acetic acid was detrimental to flavor. Overall, the best low-acid food product was obtained by the combination of calcium, ascorbic acid, citric acid and EDTA while the best acid-food product was obtained by acidification with gluconic acid.]] | *c).Quality Improvement of Canned Mung Bean (Vigna radiafa) Sprouts R. W. BUESCHER, J. S. CHANG[[ main abstract:The effect of calcium, ascorbic acid, citric acid and EDTA on texture, color and flavor of mung bean sprouts canned as a low-acid food (pH > 4.6) and the effect of acidification by acetic, citric, gluconic, lactic and malic acids on quality of mung bean sprouts canned as an acid-food (pH < 4.6) were examined. Either the addition of calcium or acidification enhanced texture. Texture of products canned as low-acid food increased with decreasing pH. Color was markedly improved by either EDTA combined with ascorbic acid or acidification. Processing in plain (uncoated) cans or treatment with acetic acid was detrimental to flavor. Overall, the best low-acid food product was obtained by the combination of calcium, ascorbic acid, citric acid and EDTA while the best acid-food product was obtained by acidification with gluconic acid.]] | ||
*d)Studies on Physicochemical Properties of Fluorescent Substances in Bean Sprouts[[abstract:Abstract Using six kinds of extraction solvents to study the fluorescent substances in five common bean sprouts of mungbean, soybean, pea, clover and radish, we found that | *d)Studies on Physicochemical Properties of Fluorescent Substances in Bean Sprouts[[abstract:Abstract Using six kinds of extraction solvents to study the fluorescent substances in five common bean sprouts of mungbean, soybean, pea, clover and radish, we found that methanolic extraction had the highest efficiency, followed by ethanol. Among the five bean sprouts, the methanolic extract of mungbean sprouts (MEMS) had the highest fluorescence intensity, with excitation wavelength and emission wavelength of 339 and 395nm, respectively.]] | ||
methanolic extraction had the highest efficiency, followed by ethanol. Among the five bean | |||
sprouts, the methanolic extract of mungbean sprouts (MEMS) had the highest fluorescence | |||
intensity, with excitation wavelength and emission wavelength of 339 and 395nm, | |||
respectively.]] | |||
===3.first experiment=== | ===3.first experiment=== | ||