Bean proteins, known for their sustainability, versatility, and high nutritional value, represent a valuable yet underutilized resource, receiving less industrial attention compared to soy and pea proteins. This review examines the structural and molecular characteristics, functional properties, amino acid composition, nutritional value, antinutritional factors, and digestibility of bean proteins. Their applications in various food systems, including baked goods, juice and milk substitutes, meat alternatives, edible coatings, and 3D printing inks, are discussed.
View Article and Find Full Text PDFIn the present study, proso millet starch (PMS) was treated with SHS (120-160 °C for 1-5 min) to investigate the molecular interactions and techno-functional, rheological, and digestible properties. Exposure to SHS induced the degradation of helical structure, and longer chains, reducing amylose, blue value, optical density, and relative crystallinity. Meanwhile, SHS treatment might have introduced hydro‑carbonyl groups, eventually increasing water absorption capacity, swelling power, and transparency.
View Article and Find Full Text PDFObjective: To compare frequency of caesarean section in singleton primary-para women induced at 39 week and its comparison with conventional management. The other objective was comparison of perinatal and neonatal outcomes.
Method: Open random allocation study was conducted at Gynae/Obst Department JPMC during period from 1 June 2022 to 30 September 2023.
J Ayub Med Coll Abbottabad
February 2024
Background: To study the efficacy of a single 0.3ml of C3F8 injection for the treatment of symptomatic VMT.
Methods: In this retrospective interventional study a total of nine patients were recruited.