In vitro evaluation of whole faba bean and its seed coat as a potential source of functional food components-Reference-Cited by-同舟云学术

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In vitro evaluation of whole faba bean and its seed coat as a potential source of functional food components

Published:2017-09 Issue: Volume:230 Page:182-188
ISSN:0308-8146
Container-title:Food Chemistry
language:en
Short-container-title:Food Chemistry

Author:

Çalışkantürk Karataş Selen,Günay Demet,Sayar Sedat

Funder

Scientific and Technological Research Council of Turkey

Publisher

Elsevier BV

Subject

General Medicine,Food Science,Analytical Chemistry

Reference39 articles.

1. Approved methods of the AACC;AACC (American Association of Cereal Chemists),2000

2. In vitro digestibility and colonic fermentability of aleurone isolated from wheat bran;Amrein;LWT – Food Science and Technology,2003

3. Estimation of the fermentability of dietary fibre in vitro: A European interlaboratory study;Barry;British Journal of Nutrition,1995

4. Antioxidant activity of extracts, condensed tannin fractions and pure flavonoids from Phaseolus vulgaris L. seed coat color genotypes;Beninger;Journal of Agricultural and Food Chemistry,2003

5. In vitro binding of bile acids by extruded potato peels;Camire;Journal of Agricultural and Food Chemistry,1993

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