Possibilities of reducing amounts of vicine and convicine in faba bean suspensions and sourdoughs-Reference-Cited by-同舟云学术

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Possibilities of reducing amounts of vicine and convicine in faba bean suspensions and sourdoughs

Published:2019-05-03 Issue:7 Volume:245 Page:1507-1518
ISSN:1438-2377
Container-title:European Food Research and Technology
language:en
Short-container-title:Eur Food Res Technol

Author:

Pulkkinen Marjo,Coda Rossana,Lampi Anna-Maija,Varis Jutta,Katina Kati,Piironen Vieno

Funder

Horizon 2020 Sustainable Food Call

Suomen Kulttuurirahasto

Helsingin Yliopisto

Publisher

Springer Science and Business Media LLC

Subject

Industrial and Manufacturing Engineering,Biochemistry,General Chemistry,Food Science,Biotechnology

Link

http://link.springer.com/content/pdf/10.1007/s00217-019-03282-4.pdf

Reference41 articles.

1. Watson CA, Reckling M, Preissel S, Bachinger J, Bergkvist G, Kuhlman T, Lindström K, Nemecek T, Topp CFE, Vanhatalo A, Xander P, Murphy-Bokern D, Stoddard F (2017) Adv Agron 144:235–303

2. Day L (2013) Trends Food Sci Technol 32:25–42

3. Jacob C, Carrasco B, Schwember AR (2016) Plant Cell Tissue Organ Culture 127:561–584

4. Ray H, Georges F (2010) GM crops 1(2):99–106

5. Arese P, Gallo V, Pantaleo A, Turrini F (2012) Transfus Med Hemother 39:328–334

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3. Masking off-flavors of faba bean protein concentrate and extrudate: The role of in situ and in vitro produced dextran;Food Hydrocolloids;2024-05

4. Distribution of Vicine, Convicine and Levodopa in Faba Bean Plant Tissues Determined by UltraHigh Performance Liquid Chromatography-Electrospray Ionization Mass Spectrometry;Journal of Chromatography Open;2024-05

5. Exploration of the Diversity of Vicine and Convicine Derivatives in Faba Bean (Vicia faba L.) Cultivars: Insights from LC-MS/MS Spectra;Molecules;2024-02-29

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