Effect of boiling on protein, mineral, dietary fibre and antinutrient compositions of Nymphaea lotus (Linn) seeds-Reference-Cited by-同舟云学术

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Effect of boiling on protein, mineral, dietary fibre and antinutrient compositions of Nymphaea lotus (Linn) seeds

Published:2018-04 Issue: Volume:67 Page:184-190
ISSN:0889-1575
Container-title:Journal of Food Composition and Analysis
language:en
Short-container-title:Journal of Food Composition and Analysis

Author:

Danhassan Muhammad Shehu,Salihu Aliyu,Inuwa Hajiya Mairo

Publisher

Elsevier BV

Subject

Food Science

Reference76 articles.

1. Official method of analysis;AOAC,1990

2. Total, Soluble and Insoluble dietary fibre in foods. Enzymatic gravimetric method;AOAC,1992

3. Official Methods of Analysis;AOAC,2000

4. Official Methods of Analysis;AOAC,2003

5. Official Method of Analysis;AOAC,2006

Cited by 11 articles. 订阅此论文施引文献订阅此论文施引文献，注册后可以免费订阅5篇论文的施引文献，订阅后可以查看论文全部施引文献

1. Characterization of water lily (Nymphaea lotus) for nutrients, anti-nutrients, phytochemicals, and antioxidant capacities;Food Bioscience;2024-10

2. Isolation and Characterization of Non‐Conventional and Underutilized Starch from Water Lily (Nymphaea lotus): Functional, Rheological, and Thermal Properties;Starch - Stärke;2024-07-10

3. Pre-treatment effects on the composition and functionalities of pigeon pea seed ingredients;Food Hydrocolloids;2024-07

4. Review on edible water lilies and lotus: Future food, nutrition and their health benefits;Applied Food Research;2023-06

5. Plant proteins and their digestibility;Processing Technologies and Food Protein Digestion;2023

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