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-Reference-Cited by-同舟云学术

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

Published:2011-01 Issue:1 Volume:88 Page:80-86
ISSN:0009-0352
Container-title:Cereal Chemistry Journal
language:en
Short-container-title:Cereal Chemistry Journal

Author:

Adamidou S.¹²,Nengas I.¹,Grigorakis K.¹,Nikolopoulou D.¹,Jauncey K.³

Affiliation:

1. Hellenic Centre for Marine Research, Institute of Aquaculture, Ag. Kosmas, 166 77, Athens, Hellas.

2. Corresponding author. Phone: +30(0)2109856721. Fax: +30(0)2109811713. E-mail: sadamid@gmail.com

3. Institute of Aquaculture, University of Stirling, Stirling, Scotland, FK9 4LA, UK.

Publisher

Wiley

Subject

Organic Chemistry,Food Science

Link

http://aaccipublications.aaccnet.org/doi/pdf/10.1094/CCHEM-05-10-0077

Reference45 articles.

1. Effect of soaking and extrusion conditions on antinutrients and protein digestibility of legume seeds

2. Effects of extrusion and conventional processing methods on protein and antinutritional factor contents in pea seeds

3. Effects of extrusion and traditional processing methods on antinutrients and in vitro digestibility of protein and starch in faba and kidney beans

4. Nutritional Assessment in Vitro and in Vivo of Raw and Extruded Peas (Pisum sativum L.)

5. The effect of extrusion cooking on mineral bioavailability in pea and kidney bean seed meals

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