Impact of Radio Frequency, Microwaving, and High Hydrostatic Pressure at Elevated Temperature on the Nutritional and Antinutritional Components in Black Soybeans-Reference-Cited by-同舟云学术

Impact of Radio Frequency, Microwaving, and High Hydrostatic Pressure at Elevated Temperature on the Nutritional and Antinutritional Components in Black Soybeans

Published:2015-11-18 Issue:12 Volume:80 Page:C2732-C2739
ISSN:0022-1147
Container-title:Journal of Food Science
language:en
Short-container-title:Journal of Food Science

Author:

Zhong Yu¹,Wang Zhuyi¹,Zhao Yanyun²

Affiliation:

1. Dept. of Food Science & Technology, School of Agriculture and Biology; Shanghai Jiao Tong Univ; Shanghai China

2. Dept. of Food Science and Technology; Oregon State Univ; Corvallis Oreg. U.S.A.

Publisher

Wiley

Subject

Food Science

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3. Nutritional and anti-nutritional components of four cowpea varieties under thermal treatments: principal component analysis;Avanza;LWT-Food Sci Technol,2013

4. Recommended laboratory practices for conducting high-pressure microbial inactivation experiments;Balasubramaniam;Innov Food Sci Emerg,2004

5. Effect of processing on proximate composition, antinutritional and toxic contents of kernels from Cucurbitaceae species grown in Nigeria;Badifu;J Food Compos Anal,2001

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