Fava bean ( Vicia faba L.) for food applications: From seed to ingredient processing and its effect on functional properties, antinutritional factors, flavor, and color-Reference-Cited by-同舟云学术

Fava bean ( Vicia faba L.) for food applications: From seed to ingredient processing and its effect on functional properties, antinutritional factors, flavor, and color

Published:2020-12-16 Issue:1 Volume:20 Page:401-428
ISSN:1541-4337
Container-title:Comprehensive Reviews in Food Science and Food Safety
language:en
Short-container-title:Comprehensive Reviews in Food Science and Food Safety

Author:

Sharan Siddharth¹²^ORCID,Zanghelini Gabriela¹^ORCID,Zotzel Jens²,Bonerz Daniel²,Aschoff Julian²,Saint‐Eve Anne¹^ORCID,Maillard Marie‐Noëlle¹^ORCID

Affiliation:

1. Université Paris‐Saclay, INRAE, AgroParisTech, UMR SayFood Massy France

2. Döhler GmBH Darmstadt Germany

Publisher

Wiley

Subject

Food Science

Link

https://onlinelibrary.wiley.com/doi/pdf/10.1111/1541-4337.12687

Reference211 articles.

1. Broad bean lipoxygenase—Part 1: Partial purification and characterisation

2. Nutritional evaluation of sausages containing chick peas and faba beans as meat protein extenders

3. UHPLC/MS 2 -based approach for the comprehensive metabolite profiling of bean ( Vicia faba L.) by-products: A promising source of bioactive constituents

4. Characterisation of the volatile flavour compounds in low and high tannin faba beans (Vicia faba var. minor) grown in Alberta, Canada

5. Inhibition of Broad Bean Lipoxygenase

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