Effect of instant controlled pressure drop on the oligosaccharides, inositol phosphates, trypsin inhibitors and lectins contents of different legumes-Reference-Cited by-同舟云学术

Effect of instant controlled pressure drop on the oligosaccharides, inositol phosphates, trypsin inhibitors and lectins contents of different legumes

Published:2012-04 Issue:3 Volume:131 Page:862-868
ISSN:0308-8146
Container-title:Food Chemistry
language:en
Short-container-title:Food Chemistry

Author:

Pedrosa Mercedes M.,Cuadrado Carmen,Burbano Carmen,Allaf Karim,Haddad Joseph,Gelencsér Eva,Takács Krisztina,Guillamón Eva,Muzquiz Mercedes

Publisher

Elsevier BV

Subject

General Medicine,Food Science,Analytical Chemistry

Reference49 articles.

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3. Cool season grain legumes for Mediterranean environments: species x environment interaction in seeds quality traits and anti-nutritional factors in the genus Vicia;Berger;Australian Journal of Agricultural Research,1999

4. Preparation of faba bean (Vicia faba, L. minor) products;Borowska;Part V. Effect of hydrothermal treatment of faba bean and peas on the quality of protein isolates. Acta Alimentria Polonica,1989

5. Determination of phytate and lower inositol phosphates in Spanish legumes by HPLC methodology;Burbano;Food Chemistry,1995

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