Effects of soaking in aqueous acidic and alkali solutions on removal of polyphenols and in vitro digestibility of cowpea-Reference-Cited by-同舟云学术

Effects of soaking in aqueous acidic and alkali solutions on removal of polyphenols and in vitro digestibility of cowpea

Published:1986 Issue:2 Volume:36 Page:107-118
ISSN:0377-3205
Container-title:Qualitas Plantarum Plant Foods for Human Nutrition
language:en
Short-container-title:Plant Food Hum Nutr

Author:

Laurena Antonio C.,Garcia Virgilio V.,Mendoza Evelyn Mae T.

Publisher

Springer Science and Business Media LLC

Subject

Chemistry (miscellaneous),Food Science,Plant Science,Food Science,Chemistry (miscellaneous),Medicine (miscellaneous)

Link

http://link.springer.com/content/pdf/10.1007/BF01092138.pdf

Reference31 articles.

1. AOAC (1975) Official methods of analysis, 12th edn. Washington DC: Association of Official Agricultural Chemists

2. Armstrong WD, Rogler JC, Featherston WR (1974) In vitro studies of the protein digestibility of sorghum grain. Poultry Sci 53:2224?2227

3. Barroga CF, Laurena AC, Mendoza EMT (1985) Polyphenols in mungbean (Vigna radiata (L.) Wilczek): determination and removal. J. Agric Food Chem 33: 1006?1009

4. Butler LG (1978) Tannins in sorghum grain: problems, solutions and opportunities: In: 23rd annual corn and sorghum research conference. Lafayette: Purdue, pp 190?201

5. Carnovale E, Lintas C, Lombardi-Boccia G (1983) Effect of some antinutritional factors on the in vitro digestibility of faba bean and pea. In: Research in Food Sci and Nutr Vol 3: Human nutrition: Proceedings of the 6th Intl Congr Food Sci Tech, McLoughlin JV and McKenna BM (eds). Boole Press, Dublin, pp 57?58

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