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Journal Abstract Search

145 related items for PubMed ID: 3702978

  • 1. Isolates from faba bean and soybean with lowered content of phytic acid and activity of the trypsin inhibitors.
    Borowska J, Kozłowska H.
    Nahrung; 1986; 30(1):11-8. PubMed ID: 3702978
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  • 2. Compositional changes in trypsin inhibitors, phytic acid, saponins and isoflavones related to soybean processing.
    Anderson RL, Wolf WJ.
    J Nutr; 1995 Mar; 125(3 Suppl):581S-588S. PubMed ID: 7884537
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  • 3. Composition and functional properties of protein isolates obtained from commercial legumes grown in northern Spain.
    Fernández-Quintela A, Macarulla MT, Del Barrio AS, Martínez JA.
    Plant Foods Hum Nutr; 1997 Mar; 51(4):331-42. PubMed ID: 9650726
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  • 4. Biochemistry of black gram (Phaseolus mungo L.): a review.
    Reddy NR, Salunkhe DK, Sathe SK.
    Crit Rev Food Sci Nutr; 1982 Mar; 16(1):49-114. PubMed ID: 7037311
    [No Abstract] [Full Text] [Related]

  • 5. Effect of Callosobruchus chinensis (Bruchid) infestation on antinutritional factors in stored legumes.
    Modgil R, Mehta U.
    Plant Foods Hum Nutr; 1997 Mar; 50(4):317-23. PubMed ID: 9477426
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  • 8. Phytic acid, in vitro protein digestibility, dietary fiber, and minerals of pulses as influenced by processing methods.
    Chitra U, Singh U, Rao PV.
    Plant Foods Hum Nutr; 1996 Jun; 49(4):307-16. PubMed ID: 8983057
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  • 10. Phytic Acid Reduction by Bioprocessing as a Tool To Improve the In Vitro Digestibility of Faba Bean Protein.
    Rosa-Sibakov N, Re M, Karsma A, Laitila A, Nordlund E.
    J Agric Food Chem; 2018 Oct 10; 66(40):10394-10399. PubMed ID: 30253094
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  • 12. Effect of soaking, germination, autoclaving and cooking on chemical and biological value of guar compared with faba bean.
    Khalil MM.
    Nahrung; 2001 Aug 10; 45(4):246-50. PubMed ID: 11534462
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  • 14. Effect of domestic processing, cooking and germination on the trypsin inhibitor activity and tannin content of faba bean (Vicia faba).
    Sharma A, Sehgal S.
    Plant Foods Hum Nutr; 1992 Apr 10; 42(2):127-33. PubMed ID: 1574482
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  • 15. Technology of removal of unwanted components of dry beans.
    Sathe SK, Salunkhe DK.
    Crit Rev Food Sci Nutr; 1984 Apr 10; 21(3):263-87. PubMed ID: 6391824
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  • 18. Effect of malting time on chemical composition and functional properties of soybean and bambara groundnut flours.
    Akpapunam MA, Igbedioh SO, Aremo I.
    Int J Food Sci Nutr; 1996 Jan 10; 47(1):27-33. PubMed ID: 8616670
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