Effect of natural fermentation on carbohydrates, riboflavin and trypsin inhibitor activity of lentils-Reference-Cited by-同舟云学术

Effect of natural fermentation on carbohydrates, riboflavin and trypsin inhibitor activity of lentils

Published:1993-11 Issue:5 Volume:197 Page:449-452
ISSN:0044-3026
Container-title:Zeitschrift f�r Lebensmittel-Untersuchung und -Forschung
language:en
Short-container-title:Z Lebensm Unters Forch

Author:

Vidal-Valverde Concepcion,Frias Juana,Prodanov Marin,Tabera Javier,Ruiz Raquel,Bacon Jim

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/BF01202616.pdf

Reference26 articles.

1. Reddy NR, Salunkhe DK (1980) Changes in oligosaccharides during germination and cooking of black gram and fermentation of black gram/rice blend. Cereal Chem 57:356

2. Hesseltine CW (1989) Fermented products. In: Matthews RH (ed): Legumes, chemistry, technology and human nutrition. Dekker, New York

3. Ragaee SM, El-Banna AA, Damir AA, Mesallam AS, Safwat Mohamed M (1986a) Effect of natural lactic acid fermentation on amino acids content and in-vitro digestibility of lentils. Alex Sci Exch 7:217

4. Calloway DH, Hickey CA, Murphy EL (1971) Reduction of intestinal gas-forming properties of legumes by traditional and experimental food processing methods. J Food Sci 36:251

5. Price KR, Lewis J, Wyatt GM, Fenwick GR (1988) Flatulence-Causes, relation to diet and remedies. Nahrung 32:609

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