Influence of Processing on Trypsin Inhibitor Activity of Faba Beans and Its Physiological Effect-Reference-Cited by-同舟云学术

Influence of Processing on Trypsin Inhibitor Activity of Faba Beans and Its Physiological Effect

Published:1997-09-01 Issue:9 Volume:45 Page:3559-3564
ISSN:0021-8561
Container-title:Journal of Agricultural and Food Chemistry
language:en
Short-container-title:J. Agric. Food Chem.

Author:

Vidal-Valverde Concepción¹,Frias Juana¹,Diaz-Pollan Concepción¹,Fernandez Mar¹,Lopez-Jurado Maria¹,Urbano Gloria¹

Affiliation:

1. Instituto de Fermentaciones Industriales, Juan de la Cierva 3, 28006 Madrid, Spain, and Departamento de Fisiologia, Instituto de Nutrición, Facultad de Farmacia, Universidad de Granada, Campus Universitario de Cartuja, s/n 18071, Granada, Spain

Publisher

American Chemical Society (ACS)

Subject

General Agricultural and Biological Sciences,General Chemistry

Link

https://pubs.acs.org/doi/pdf/10.1021/jf9700236

Reference67 articles.

Cited by 24 articles. 订阅此论文施引文献订阅此论文施引文献，注册后可以免费订阅5篇论文的施引文献，订阅后可以查看论文全部施引文献

1. Evaluating the potential for utilising migratory locust powder (Locusta migratoria) as an alternative protein source in peanut-based ready-to-use therapeutic foods;Food Science and Technology International;2022-01-18

2. Faba (Broad) Bean Production, Processing, and Nutritional Profile;Dry Beans and Pulses;2021-12-17

3. Non Starch Polysaccharides (Dietary Fibre) of Bio-Fortified Pearl Millet Varieties as Influenced by Malting;The Indian Journal of Nutrition and Dietetics;2021-03-03

4. Combining high‐protein ingredients from pseudocereals and legumes for the development of fresh high‐protein hybrid pasta: enhanced nutritional profile;Journal of the Science of Food and Agriculture;2020-12-30

5. Enhancing the nutritional profile of regular wheat bread while maintaining technological quality and adequate sensory attributes;Food & Function;2020