Infestation of Riptortus pedestris (Fabricius) decreases the nutritional quality and germination potential of soybean seeds

2014 ◽  
Vol 17 (3) ◽  
pp. 477-481 ◽  
Author(s):  
Soon Do Bae ◽  
Hyun Ju Kim ◽  
Bishwo P. Mainali
Keyword(s):  
Nutritional Quality ◽  
Soybean Seeds ◽  
Riptortus Pedestris ◽  
Germination Potential

scholarly journals Decline in RNA integrity of dry-stored soybean seeds correlates with loss of germination potential

2017 ◽  
Vol 68 (9) ◽  
pp. 2219-2230 ◽  
Author(s):  
Margaret B Fleming ◽  
Christopher M Richards ◽  
Christina Walters
Keyword(s):  
Soybean Seeds ◽  
Rna Integrity ◽  
Germination Potential

scholarly journals Nutritional Quality of Soybean Seeds Relative to Canopy Portion

2019 ◽  
Vol 5 (6) ◽  
Author(s):  
L. H. Moro Rosso ◽  
W. D. Carciochi ◽  
I. A. Ciampitti
Keyword(s):  
Nutritional Quality ◽  
Soybean Seeds

Evaluation of amino acid content and nutritional quality of transgenic soybean seeds with high-level tryptophan accumulation

2009 ◽  
Vol 25 (2) ◽  
pp. 313-326 ◽  
Author(s):  
Masao Ishimoto ◽  
Shaikh M. Rahman ◽  
Moemen S. Hanafy ◽  
Mutasim M. Khalafalla ◽  
Hany A. El-Shemy ◽  
...  
Keyword(s):  
Amino Acid ◽  
Acid Content ◽  
Nutritional Quality ◽  
Amino Acid Content ◽  
Soybean Seeds ◽  
Transgenic Soybean ◽  
High Level

The ultrasound-treated soybean seeds improve edibility and nutritional quality of soybean sprouts

2015 ◽  
Vol 77 ◽  
pp. 704-710 ◽  
Author(s):  
Hui Yang ◽  
Jinyan Gao ◽  
Anshu Yang ◽  
Hongbing Chen
Keyword(s):  
Nutritional Quality ◽  
Soybean Seeds ◽  
Soybean Sprouts

STUDY ON DEVELOPMENT OF PASTA PRODUCT WITH INCORPORATION OF OCIMUM SANCTUM (BASIL) TO ENHANCE THE SENSORY AND NUTRITIONAL QUALITY

2018 ◽  
Vol 24 (2) ◽  
Author(s):  
PIYUSH MISHRA ◽  
DEVENDRA KUMAR BHATT
Keyword(s):  
Ambient Temperature ◽  
Shelf Life ◽  
Nutritional Quality ◽  
Leaf Extract ◽  
Storage Stability ◽  
Natural Antioxidants ◽  
Sensory Properties ◽  
Ocimum Sanctum ◽  
Leaf Powder

Pasta was prepared by incorporation of Ocimum sanctum (Basil) for better textural and sensory properties. The pasta was incorporated with the leaf extract of Ocimum sanctum at different concentrations of control, 5, 10, and 15.The natural antioxidants present in the O. sanctum leaf powder that was incorporated in the fruit leather showed extended shelf-life over three months when compared with control, without any added preservative at ambient temperature. Also the nutritional stability of the product was studied under two flexible packages of polypropylene and polyester out of that the products packed in polypropylene showed better storage stability .

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