Effect of Microwave Treatment on Adzuki Beans (Vigna angularis L.) under Dry State—Analyzing Microstructure, Water Absorption, and Antioxidant Properties

In this study, a microwave was used on adzuki beans (Arari and Geomguseul) without water, in order to investigate their changes in microstructure, water absorption, and antioxidative properties. As the microwave treatment time increased (2450 MHz, 0 to 60 s), the lightness, redness, and yellowness w...

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Detalles Bibliográficos
Autores principales: Oh, Seon-Min, Song, Seok-Bo, Lee, Jeom-Sig, Oh, You-Geun, Choi, Yu-Chan, Lee, Jeong-Heui, Kwak, Jieun
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2022
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9180810/
https://www.ncbi.nlm.nih.gov/pubmed/35681403
http://dx.doi.org/10.3390/foods11111653

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9180810/
https://www.ncbi.nlm.nih.gov/pubmed/35681403
http://dx.doi.org/10.3390/foods11111653

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