Saponins from Edible Legumes: Chemistry, Processing, and Health Benefits-Reference-Cited by-同舟云学术

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Saponins from Edible Legumes: Chemistry, Processing, and Health Benefits

Published:2004-04 Issue:1 Volume:7 Page:67-78
ISSN:1096-620X
Container-title:Journal of Medicinal Food
language:en
Short-container-title:Journal of Medicinal Food

Author:

Shi John¹,Arunasalam Konesh²,Yeung David³,Kakuda Yukio⁴,Mittal Gauri²,Jiang Yueming⁵

Affiliation:

1. Guelph Food Research Center, Agriculture and Agri-Food Canada, Guelph, Ontario, Canada

2. School of Engineering, University of Guelph, Guelph, Ontario, Canada

3. Global Nutrition, H. J. Heinz Company of Canada, Ltd., Toronto, Ontario, Canada

4. Department of Food Science, University of Guelph, Guelph, Ontario, Canada

5. South China Institute of Botany, Chinese Academy of Sciences, Guangzhou, People's Republic of China

Publisher

Mary Ann Liebert Inc

Subject

Nutrition and Dietetics,Medicine (miscellaneous)

Link

http://www.liebertpub.com/doi/pdf/10.1089/109662004322984734

Reference88 articles.

1. Saponins in food—A review

2. The chemistry and biological significance of saponins in foods and feedingstuffs

3. Antinutritional factors in Moth Bean (Vigna aconitifolia): Varietal Differences and Effects of Methods of Domestic Processing and Cooking

4. Saponin content of food plants and some prepared foods

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