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Highlighted compounds are flavor-active · click to view molecular profile
Soursop
20 shared
Based on shared molecular compounds · click to explore
Peer-Reviewed Optimal Ranges
Concentration
0.5%
0150
Based on 5 papers
Duration
5min
230
Based on 5 papers
Temperature
75°C
30149
Based on 4 papers
pH
4.5pH
412
Based on 3 papers
Drying Time
34
608
Based on 2 papers
Range
31.4
0130
Based on 2 papers
Temperatures
90
557081135
Based on 2 papers
Safety thresholds
mung beans→ yield →comparable microbial counts
condition: germinated in sterilized containers
“Mung beans germinated in the laboratory in sterilized containers yielded comparable counts indicating that growth of the bean microflora rather than insanitary conditions was responsible.”
“This syndrome, seen frequently with earlier fat emulsions, has not been reported previously as a complication of the 10% soybean oil emulsion.”
kidney beans (Phaseolus vulgaris)→ are →toxic for rats
condition: raw statetoxicity_cause: high concentrations of haemagglutinating lectins
“11 out of the 13 cultivars examined were highly toxic for rats in the raw state. These were all found to contain high concentrations of haemagglutinating lectins (over 10% of the total protein)”
Pinto III and Great Northern kidney beans→ are →non-toxic for rats
condition: raw statetoxicity_cause: low-lectin content
“two low‐lectin bean varieties, Pinto III and Great Northern, had no appreciable disruptive effects on the intestines and were essentially non‐toxic for rats”
raw, soaked, and germinated navy beans→ caused →weight loss and death in rats
duration: 8-16 days
“Rats fed raw, soaked, and germinated navy beans as a source of dietary protein lost weight and died 8–16 days after the beginning of the experiment”
pyrethroid residues→ have preharvest intervals →green beans, zucchinis, and peppers
comparison: lower than the ones specified by the makers of commercial formulateslegislation: maximum residue levels
“The preharvest intervals for the residues in these three vegetables was obtained, taking into account the maximum residue levels established by the existing legislation. They were all lower than the ones specified by the makers of commercial formulates, which ensures a safe enough consumption.”
What science says
compound effect
“The metalloproteinase performed limited proteolysis of the following seed storage proteins: 13 S globulin from buckwheat seeds and 11 S globulin from soybean (Glycine max) seeds.”
metalloproteinase from buckwheat seeds→hydrolyzes→peptide bonds in 13 S globulin from buckwheat seeds and 11 S globulin from soybean seeds
“In utilizing SDA-enhanced soybean oil (SBO) derived from genetically modified soybeans, our objectives were to examine the potential to increase the n-3 fatty acid content of milk fat and to determine the efficiency of SDA uptake from the digestive tract and transfer to milk fat.”
SDA-enhanced soybean oil→increases→n-3 fatty acid content of milk fat
“the tertile of subjects who ate the most carbohydrates experienced a significant reduction in both weight and waist size with the addition of the white bean extract compared to the placebo group of the same tertile of carbohydrate consumption.”
“Incorporation of soybean and cowpea flour into germinated bean flour at levels of 10 and 30%, respectively, produced a composite with higher functional properties”
functional properties→increased→incorporation of soybean and cowpea flour
“Soybean–camel milk yogurt had 2-folds higher TPC on day 0 and 7 (149.59 ± 1.8 and 111.44 ± 2.8 μgGAE/ml respectively) than plain-camel milk yogurt (60.04 ± 0.01 and 55.22 ± 0.01 μgGAE/ml respectively).”
soybean→increases→total phenolic content in camel milk yogurt