The impact of four processing methods on trypsin-, chymotrypsin- and alpha-amylase inhibitors present in underutilised legumes-Reference-Cited by-同舟云学术

The impact of four processing methods on trypsin-, chymotrypsin- and alpha-amylase inhibitors present in underutilised legumes

Published:2018-11-13 Issue:1 Volume:56 Page:281-289
ISSN:0022-1155
Container-title:Journal of Food Science and Technology
language:en
Short-container-title:J Food Sci Technol

Author:

Choi Wai Chuen,Parr Tim,Lim Yin Sze^ORCID

Funder

Crops for Future Research Centre Malaysia

Publisher

Springer Science and Business Media LLC

Subject

Food Science

Link

http://link.springer.com/article/10.1007/s13197-018-3488-0/fulltext.html

Reference36 articles.

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2. Bhat R, Karim AA (2009) Exploring the nutritional potential of wild and underutilized legumes. Compr Rev Food Sci Food Saf 8:305–331. https://doi.org/10.1111/j.1541-4337.2009.00084.x

3. Campos JE, Whitaker JR, Yip TT et al (2004) Unusual structural characteristics and complete amino acid sequence of a protease inhibitor from Phaseolus acutifolius seeds. Plant Physiol Biochem 42:209–214. https://doi.org/10.1016/j.plaphy.2003.12.002

4. Cheftel J, Cuq J, Lorient D (1985) Amino acids, peptides and proteins. In: Fennema O (ed) Food chemistry, 2nd edn. Marcel Dekker Inc., New York, pp 245–369

5. Deshpande SS, Sathe SK, Salunkhe DK, Cornforth DP (1982) Effects of dehulling on phytic acid, polyphenols, and enzyme inhibitors of dry beans (Phaseolus vulgaris L.). J Food Sci 47:1846–1850. https://doi.org/10.1111/j.1365-2621.1982.tb12896.x

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