Effects of High Pressure Processing on Common Beans ( Phaseolus Vulgaris L.): Cotyledon Structure, Starch Characteristics, and Phytates and Tannins Contents-Reference-Cited by-同舟云学术

Effects of High Pressure Processing on Common Beans ( Phaseolus Vulgaris L.): Cotyledon Structure, Starch Characteristics, and Phytates and Tannins Contents

Published:2020-01-20 Issue:3-4 Volume:72 Page:1900212
ISSN:0038-9056
Container-title:Starch - Stärke
language:en
Short-container-title:Starch ‐ Stärke

Author:

Belmiro Ricardo Henrique¹^ORCID,Tribst Alline Artigiani Lima²,Cristianini Marcelo¹²

Affiliation:

1. Department of Food Technology (DTA)School of Food Engineering (FEA)University of Campinas (UNICAMP) Monteiro Lobato, 80, P.O. Box 6121 13083‐862 Campinas São Paulo Brazil

2. Center for Food Studies (NEPA)University of Campinas (UNICAMP) Albert Einstein, 291 13083‐852 Campinas São Paulo Brazil

Funder

Coordenação de Aperfeiçoamento de Pessoal de Nível Superior

Publisher

Wiley

Subject

Organic Chemistry,Food Science

Link

https://onlinelibrary.wiley.com/doi/pdf/10.1002/star.201900212

Reference48 articles.

1. Efecto inhibitorio de los taninos del frijol carioca (Phaseolus vulgaris L.) sobre la digestibilidad de la faseolina por dos sistemas multienzimáticos

2. Greenhouse gas emissions of realistic dietary choices in Denmark: the carbon footprint and nutritional value of dairy products