Optimizing the Hydrogen Peroxide Concentration During Soaking and the Germination Time: A Simple Strategy to Modify Phenolic Content and Enhance Antioxidant Capacity in Runner Bean Sprouts

Runner bean (Phaseolus coccineu s L.) is a crop of significant economic importance in Mexico, but its inclusion in diets remains limited to certain regions. The bioprocessing of legumes through germination expands their consumption possibilities. Applying oxidative stress during germination has bee...

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Detalles Bibliográficos

Principais autores:	Luis M. Sánchez-Magaña, Luisa F. Uriarte-Franco, Liliana León-López, Saraid Mora-Rochín, Edith O. Cuevas-Rodriguez, Sarita Montaño, Israel Benítez-García, Cuauhtémoc Reyes-Moreno
Formato:	Artigo
Idioma:	Inglês
Publicado:	InLife Institute of Animal Reproduction and Food Research, Polish Academy of Sciences 2026-02-01
Series:	Polish Journal of Food and Nutrition Sciences
Assuntos:	ayocote bean h₂o₂ soaking phaseolus coccineus phenolic profile sprouted beans
Acceso en liña:	https://journal.pan.olsztyn.pl/Optimizing-the-Hydrogen-Peroxide-Concentration-During-Soaking-and-the-Germination,217709,0,2.html
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