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Journal Abstract Search

245 related items for PubMed ID: 7855081

  • 41. Manipulation of the dry bean (Phaseolus vulgaris L.) matrix by hydrothermal and high-pressure treatments: Impact on in vitro bile salt-binding ability.
    Lin T, O'Keefe S, Duncan S, Fernández-Fraguas C.
    Food Chem; 2020 Apr 25; 310():125699. PubMed ID: 31810727
    [Abstract] [Full Text] [Related]

  • 42. Combined Effects of Calcium Addition and Thermal Processing on the Texture and In Vitro Digestibility of Starch and Protein of Black Beans (Phaseolus vulgaris).
    Alpos M, Leong SY, Oey I.
    Foods; 2021 Jun 13; 10(6):. PubMed ID: 34199236
    [Abstract] [Full Text] [Related]

  • 43. [The domestic processing of the common bean resulted in a reduction in the phytates and tannins antinutritional factors, in the starch content and in the raffinose, stachiose and verbascose flatulence factors].
    de Oliveira AC, Queiroz KS, Helbig E, Reis SM, Carraro F.
    Arch Latinoam Nutr; 2001 Sep 13; 51(3):276-83. PubMed ID: 11795242
    [Abstract] [Full Text] [Related]

  • 44. Autoclaving and extrusion improve the functional properties and chemical composition of black bean carbohydrate extracts.
    Escobedo A, Loarca-Piña G, Gaytan-Martínez M, Orozco-Avila I, Mojica L.
    J Food Sci; 2020 Sep 13; 85(9):2783-2791. PubMed ID: 32776549
    [Abstract] [Full Text] [Related]

  • 45. Soluble and insoluble fiber contents of some Cameroonian foodstuffs.
    Tanya AK, Mbofung CM, Keshinro OO.
    Plant Foods Hum Nutr; 1997 Sep 13; 51(3):199-207. PubMed ID: 9629860
    [Abstract] [Full Text] [Related]

  • 46. Type I collagen synthesis by rats fed beans (Phaseolus vulgaris, L.) as the protein source.
    Oliveira AC, Vidal BC.
    Braz J Med Biol Res; 1992 Sep 13; 25(5):499-501. PubMed ID: 1342225
    [Abstract] [Full Text] [Related]

  • 47. Digestibility of raw and cooked starches from legume seeds using the laboratory rat.
    Fleming SE, Vose JR.
    J Nutr; 1979 Dec 13; 109(12):2067-75. PubMed ID: 512695
    [Abstract] [Full Text] [Related]

  • 48. Comparison and assessment of the difference in total dietary fiber in cooked dried legumes as determined by five methods.
    Mongeau R, Brassard R.
    J AOAC Int; 1994 Dec 13; 77(5):1197-202. PubMed ID: 7950419
    [Abstract] [Full Text] [Related]

  • 49. Effect of processing on some chemical and nutritional characteristics of pre-cooked and dehydrated legumes.
    Estévez AM, Castillo E, Figuerola F, Yáñez E.
    Plant Foods Hum Nutr; 1991 Jul 13; 41(3):193-201. PubMed ID: 1656424
    [Abstract] [Full Text] [Related]

  • 50. Effect of maturity and processing on total, insoluble and soluble dietary fiber contents of Indian green leafy vegetables.
    Punna R, Rao Paruchuri U.
    Int J Food Sci Nutr; 2004 Nov 13; 55(7):561-7. PubMed ID: 16019300
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  • 51. Effect of soaking, cooking and germination on the oligosaccharide content of selected Nigerian legume seeds.
    Oboh HA, Muzquiz M, Burbano C, Cuadrado C, Pedrosa MM, Ayet G, Osagie AU.
    Plant Foods Hum Nutr; 2000 Nov 13; 55(2):97-110. PubMed ID: 10898479
    [Abstract] [Full Text] [Related]

  • 52. Digestion of carbohydrate from white beans (Phaseolus vulgaris L.) in healthy humans.
    Noah L, Guillon F, Bouchet B, Buléon A, Molis C, Gratas M, Champ M.
    J Nutr; 1998 Jun 13; 128(6):977-85. PubMed ID: 9614157
    [Abstract] [Full Text] [Related]

  • 53. [Protein quality and hemagglutin content in tender and dried bean seeds (Phaseolus vulgaris) coscorrón variety].
    Pak N, Araya H, Cafati C.
    Arch Latinoam Nutr; 1977 Mar 13; 27(1):91-8. PubMed ID: 907424
    [Abstract] [Full Text] [Related]

  • 54. [Effect of cooking on the chemical and nutritional value of the Pithecellobium flexicaule (Bent) seed].
    Alanis Guzmán MG, González Quijada MR, Mercado Hernández R.
    Arch Latinoam Nutr; 1998 Dec 13; 48(4):328-33. PubMed ID: 10347698
    [Abstract] [Full Text] [Related]

  • 55. Changes in the carbohydrate composition of legumes after soaking and cooking.
    Vidal-Valverde C, Frías J, Valverde S.
    J Am Diet Assoc; 1993 May 13; 93(5):547-50. PubMed ID: 8315164
    [Abstract] [Full Text] [Related]

  • 56. Soaking the common bean in a domestic preparation reduced the contents of raffinose-type oligosaccharides but did not interfere with nutritive value.
    Queiroz Kda S, de Oliveira AC, Helbig E, Reis SM, Carraro F.
    J Nutr Sci Vitaminol (Tokyo); 2002 Aug 13; 48(4):283-9. PubMed ID: 12489819
    [Abstract] [Full Text] [Related]

  • 57. Impact of microwave heating on hemagglutinins, trypsin inhibitors and protein quality of selected legume seeds.
    Hernández-Infante M, Sousa V, Montalvo I, Tena E.
    Plant Foods Hum Nutr; 1998 Aug 13; 52(3):199-208. PubMed ID: 9950081
    [Abstract] [Full Text] [Related]

  • 58. Importance of cooking temperature and pancreatic amylase in determination of dietary fiber in dried legumes.
    Mongeau R, Brassard R.
    J AOAC Int; 1995 Aug 13; 78(6):1444-9. PubMed ID: 8664580
    [Abstract] [Full Text] [Related]

  • 59. Structural, antioxidant and adsorption properties of dietary fiber from foxtail millet (Setaria italica) bran.
    Dong JL, Wang L, Lü J, Zhu YY, Shen RL.
    J Sci Food Agric; 2019 Jun 13; 99(8):3886-3894. PubMed ID: 30684279
    [Abstract] [Full Text] [Related]

  • 60. Composition of legume soaking water and emulsifying properties in gluten-free bread.
    Huang S, Liu Y, Zhang W, Dale KJ, Liu S, Zhu J, Serventi L.
    Food Sci Technol Int; 2018 Apr 13; 24(3):232-241. PubMed ID: 29199453
    [Abstract] [Full Text] [Related]

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