Anti-nutrient factors, nutritional components, and antioxidant activities of faba beans (Vicia faba L.) as affected by genotype, seed traits, and their interactions-Reference-Cited by-同舟云学术

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Anti-nutrient factors, nutritional components, and antioxidant activities of faba beans (Vicia faba L.) as affected by genotype, seed traits, and their interactions

Published:2024-10 Issue: Volume:23 Page:101780
ISSN:2590-1575
Container-title:Food Chemistry: X
language:en
Short-container-title:Food Chemistry: X

Author:

Choi Yu-Mi,Shin Myoung-Jae,Lee Sukyeung,Yoon Hyemyeong,Yi Jungyoon,Wang Xiaohan,Kim Heon-Woong,Desta Kebede Taye

Funder

Rural Development Administration

Publisher

Elsevier BV

Reference40 articles.

1. Selection of Faba bean (Vicia faba L.) genotypes for high yield, essential amino acids and low anti-nutritional factors;Akgun;Agriculture (Switzerland),2023

2. Official methods of analysis; Association of Official Analytical Chemists: Arlington, VA, USA;AOAC,1990

3. The fate of antinutritional factors during the preparation of a fababean protein isolate using a micellization technique;Arntfield;Canadian Institute of Food Science and Technology Journal,1985

4. Genetic and metabolite variability among commercial varieties and advanced lines of Vicia faba L;Avramidou;Plants,2023

5. Phenolics content and antioxidant and anti-inflammatory activities of legume fractions;Boudjou;Food Chemistry,2003

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