Chemical test and cellular bioactivities and flavor enhancer properties of mung bean protein via glycation reaction
Mung bean meal is by-product of the vermicelli industry and contains a high protein content of 70 %. Therefore, this research study and development of flavor-enhancers derived from the mung bean meal protein isolated (MPI) reacted with reducing sugars as glucose (Glu) for generating Maillard reactio...
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| Main Authors: | , , , , |
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| Format: | Article |
| Language: | English |
| Published: |
EDP Sciences
2025-01-01
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| Series: | E3S Web of Conferences |
| Online Access: | https://www.e3s-conferences.org/articles/e3sconf/pdf/2025/10/e3sconf_ri2c2025_02006.pdf |
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