Inactivation Methods of Trypsin Inhibitor in Legumes: A Review

Author:

Avilés-Gaxiola Sara1,Chuck-Hernández Cristina1ORCID,Serna Saldívar Sergio O.1ORCID

Affiliation:

1. Center of Biotechnology FEMSA; School of Engineering and Sciences, Tecnológico de Monterrey; Campus Monterrey. Av. Eugenio Garza Sada 2501 64849 Monterrey N.L Mexico

Publisher

Wiley

Subject

Food Science

Reference85 articles.

1. Chemical composition and antinutritional factors of field peas (Pisum sativum), chickpeas (Cicer arietinum), and faba beans (Vicia faba) as affected by extrusion preconditioning and drying temperatures;Adamidou;Cereal Chem,2011

2. Effect of processing on the nutrients and anti-nutrients of lima bean (Phaseolus lunatus L.) flour;Adeparusi;Mol Nutr Food Res,2001

3. Enzymatic reduction of anti-nutritional factors in fermenting soybeans by Lactobacillus plantarum isolates from fermenting cereals;Adeyemo;Ng Food J,2013

4. Nutritional composition of chickpea (Cicer arietinum L.) as affected by microwave cooking and other traditional cooking methods;Alajaji;J Food Comp Anal,2006

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

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