Impact of household food processing strategies on antinutrient (phytate, tannin and polyphenol) contents of chickpeas (Cicer arietinumL.) and beans (Phaseolus vulgarisL.): a review-Reference-Cited by-同舟云学术

Impact of household food processing strategies on antinutrient (phytate, tannin and polyphenol) contents of chickpeas (Cicer arietinumL.) and beans (Phaseolus vulgarisL.): a review

Published:2016-07-13 Issue:9 Volume:51 Page:1947-1957
ISSN:0950-5423
Container-title:International Journal of Food Science & Technology
language:en
Short-container-title:Int J Food Sci Technol

Author:

Haileslassie Hiwot A.¹²,Henry Carol J.²,Tyler Robert T.³

Affiliation:

1. School of Nutrition, Food Science and Technology; Hawassa University; P.O. Box 05, Piassa, Hawassa Ethiopia

2. College of Pharmacy and Nutrition; University of Saskatchewan; 104 Clinic Place Saskatoon SK Canada S7N 2Z4

3. College of Agriculture and Bioresources University of Saskatchewan; 51 Campus Drive, Saskatoon SK Canada S7N 5A8

Publisher

Wiley

Subject

Industrial and Manufacturing Engineering,Food Science

Reference47 articles.

1. Effect of processing on phytate degradation and mineral solubility in pulses;Agte;Journal of Food Science and Technology,1998

2. Nutritional composition of chickpea (Cicer arietinum L.) as affected by microwave cooking and other traditional cooking methods;Alajaji;Journal of Food Composition and Analysis,2006

3. Hydrochloric acid extractable minerals and phytate and polyphenols contents of sprouted faba and white bean cultivars;Al-Numair;Food Chemistry,2009

4. Effects of extrusion and traditional processing methods on antinutrients and in vitro digestibility of protein and starch in faba and kidney beans;Alonso;Food Chemistry,2000

5. Application and opportunities of pulses in food system: a review;Asif;Critical Reviews in Food Science and Nutrition,2013

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