Antioxidant and Type 2 Diabetes Related Functional Properties of Phytic Acid Extract from Kenyan Local Food Ingredients: Effects of Traditional Processing Methods-Reference-Cited by-同舟云学术

Antioxidant and Type 2 Diabetes Related Functional Properties of Phytic Acid Extract from Kenyan Local Food Ingredients: Effects of Traditional Processing Methods

Published:2011-09 Issue:5 Volume:50 Page:452-471
ISSN:0367-0244
Container-title:Ecology of Food and Nutrition
language:en
Short-container-title:Ecology of Food and Nutrition

Author:

Kunyanga Catherine N.,Imungi Jasper K.,Okoth Michael W.,Biesalski Hans K.,Vadivel Vellingiri

Publisher

Informa UK Limited

Subject

Ecology,General Medicine,Food Science,Medicine (miscellaneous)

Link

http://www.tandfonline.com/doi/pdf/10.1080/03670244.2011.604588

Reference31 articles.

1. Antioxidant activity and phenolic content of raw and blanched Amaranthus species

2. Non-nutrient bioactive substances of pulses

3. Effect of soaking, dehulling, cooking and fermentation with Rhizopus oligosporus on the oligosaccharides, trypsin inhibitor, phytic acid and tannins of soybean (Glycine max Merr.), cowpea (Vigna unguiculata L. Walp) and groundbean (Macrotyloma geocarpa Harms)

4. Influence of Traditional Processing Methods on the Nutritional Composition and Antinutritional Factors of Red Peanuts (Arachis hypogea) and Small Red Kidney Beans (Phaseolus vulgaris)

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