The impact of dehydration process on antinutrients and protein digestibility of some legume flours
Tóm tắt
Từ khóa
Tài liệu tham khảo
Aguilera, 2003, Food dehydration and product structure, Trends in Food Science and Technology, 14, 432, 10.1016/S0924-2244(03)00122-5
Alonso, 2000, Effects of extrusion and traditional processing methods on antinutrients and in vitro digestibility of protein and starch in faba and kidney beans, Food Chemistry, 68, 159, 10.1016/S0308-8146(99)00169-7
Asami, 2003, Comparison of the total phenolic and ascorbic acid content of freeze-dried and air-dried marionberry, strawberry and corn grown using conventional, organic and sustainable agricultural practices, Journal of Agricultural and Food Chemistry, 51, 1237, 10.1021/jf020635c
Bartolomé, 1997, Changes in phenolic compounds in lentils (Lens culinaris) during germination and fermentation, Zeitschrift fur Lebensmittel-Untersuchung und-Forschung, 205, 290, 10.1007/s002170050167
Bender, 1989
Beninger, 1999, Flavonoids composition of three genotypes of dry bean (Phaseolus vulgaris) differing in seed coat color, Journal of American Society of Horticultural Science, 124, 514, 10.21273/JASHS.124.5.514
Burbano, 1995, Determination of phytate and lower inositol phosphates in Spanish legumes by HPLC methodology, Food Chemistry, 52, 321, 10.1016/0308-8146(95)92831-4
Clemente, 1998, Effect of cooking on protein quality of chickpea (Cicer arietinum) seeds, Food Chemistry, 62, 1, 10.1016/S0308-8146(97)00180-5
Davis, 1981, Effect of processing on composition and tetrahymena relative nutritive-value of green and yellow peas, lentils and white pea beans, Cereal Chemistry, 58, 454
Díaz-Batalla, 2006, Chemical components with health implications in wild and cultivated Mexican common bean seeds (Phaseolus vulgaris L.), Journal of Agricultural and Food Chemistry, 54, 2045, 10.1021/jf051706l
Dueñas, 2004, Occurrence of phenolic compounds in the seed coat and the cotyledon of peas (Pisum sativum L.), European Food Research and Technology, 219, 116, 10.1007/s00217-004-0938-x
Duranti, 1997, Legume seeds: Protein content and nutritional value, Field Crops Research, 53, 31, 10.1016/S0378-4290(97)00021-X
El-Hady, 2003, Effect of soaking and extrusion conditions on antinutrients and protein digestibility of legumes seeds, Lebensmittel-Wissenschaft und-Technologie, 13, 155
Erlanger, 1964, On the heterogeneity of three-times crystalised α-chymotrypsin, Biochemistry, 3, 1880, 10.1021/bi00900a015
Genovese, 1996, In vitro digestibility of albumin proteins from Phaseolus vulgaris L.). Effect of chemical modification, Journal of Agricultural and Food Chemistry, 44, 3022, 10.1021/jf9507304
Grant, 1991, Lectins, 49
Grant, 1986, Nutritional evaluation of soybeans (Glycine max): Nitrogen balance and fractionation studies, Journal of the Science of Food and Agriculture, 37, 1001, 10.1002/jsfa.2740371008
Greiner, 1998, Effect of germination on phytate content and phytase activity in legumes, 82
Hajós, 1995, Biological effects and survival of trypsin inhibitors and the agglutinin from soybean in the small intestine of the rat, Journal of Agricultural and Food Chemistry, 43, 165, 10.1021/jf00049a030
Hajós, 2004, Technical and biotechnological modifications of antinutritional factors in legumes and oilseeds, 293
In-Hwa-Han, 2007, Protein digestibility of selected legumes treated with ultrasound and high hydrostatic pressure during soaking, Cereal Chemistry, 84, 518, 10.1094/CCHEM-84-5-0518
Kakade, 1969, An evaluation of natural vs synthetic substrates for measuring the antitrypsic activity of soybean sample, Cereal Chemistry, 46, 518
Kataria, 1989, Antinutrients and protein digestibility (in vitro) of mung bean as affected by domestic processing and cooking, Food Chemistry, 32, 9, 10.1016/0308-8146(89)90003-4
Khatoon, 2004, Nutritional quality of microwave-cooked and pressure-cooked legumes, International Journal of Food Science and Nutrition, 55, 441, 10.1080/09637480400009102
Lehrfeld, 1994, HPLC separation and quantification of phytic acid and some inositol phosphates in foods: Problems and solutions, Journal of Agricultural and Food Chemistry, 42, 2726, 10.1021/jf00048a015
Lönnerdal, 2002, Phytic acid-trace element (Zn, Cu, Mn) interactions, International Journal of Food Science and Technology, 37, 749, 10.1046/j.1365-2621.2002.00640.x
Manach, 2004, Polyphenols: Food sources and bioavailability, American Journal of Clinical Nutrition, 79, 727, 10.1093/ajcn/79.5.727
Martín-Cabrejas, 2006, Effect of industrial dehydration on the soluble carbohydrates and dietary fibre fractions in legumes, Journal of Agricultural and Food Chemistry, 54, 7652, 10.1021/jf061513d
McDonough, 1990, In vitro assay for protein digestibility: Interlaboratory study, Journal Association Official of Analytical Chemistry, 73, 622
Messina, 1999, Legumes and soybeans: Overview of their nutritional profiles and health effects, American Journal of Clinical Nutrition, 70, 439, 10.1093/ajcn/70.3.439s
Mota, 2000, Novel foods and food ingredients: What is the mission of scientists and technologists?, Trends in Food Science and Technology, 11, 161, 10.1016/S0924-2244(00)00059-5
Nickels, N. C. (2006). Process for manufacturing dehydrated precooked legumes. Patent US 2006/0263509 A1.
Piergiovanni, 1992, Effect of some experimental parameters on activity of cowpea α-amylase inhibitors, Lebensmittel-Wissenschaft und-Technologie, 25, 321
Pusztai, 2004, The mode of action of ANFs on the gastrointestinal tract and its microflora, 87
Rehman, 2005, Thermal heat processing effects on antinutrients, protein and starch digestibility of food legumes, Food Chemistry, 91, 327, 10.1016/j.foodchem.2004.06.019
Ribéreau-Gayón, 1966, Dosage des tannins du vin rouges et détermination du leur structure, Chemie Analytique, 48, 188
Ricardo-da-Silva, 1991, Interation of grape seed procyanidins with various proteins in relation to wine fining, Journal of Science and Food Agriculture, 57, 111, 10.1002/jsfa.2740570113
Rothenborg, 2007, Texture-modified meat and carrot for elderly people with dysphagia: Preference in relation to health and oral status, Food and Nutrition Research, 51, 141
Rubio, 2006, Recovery at the terminal ileum of some legume non-nutritional factors in cannulated pigs, Journal of the Science of Food and Agriculture, 86, 979, 10.1002/jsfa.2446
Singleton, 1965, Colorimetry of total phenolics with phosphomolibdic phosphotungstic acid reagent, American Journal of Enology and Viticulture, 16, 144, 10.5344/ajev.1965.16.3.144
Swain, 1959, The phenolic constituents of Prunus domestica. I. The quantitative analysis of phenolic constituents, Journal of the Science of Food Agriculture, 10, 63, 10.1002/jsfa.2740100110
Swaisgood, 1991, Protein digestibility: In vitro methods of assessment, vol. 35, 185
Tabera, 1995, Natural fermentation of lentils. Influence of time, concentration and temperature on protein content, trypsin inhibitor activity and phenolic compounds content, Zeitschrift fur Lebensmittel-Untersuchung und-Forschung, 201, 587, 10.1007/BF01201591
Trugo, 1999, Influence of malting on selected components of soya bean, black bean, chickpea and barley, Food Chemistry, 65, 85, 10.1016/S0308-8146(98)00207-6