Results 201 to 210 of about 3,714 (216)

Influence of Processing Treatments on Cooking Quality, Functional Properties, Antinutrients, Bioactive Potential and Mineral Profile of Alfalfa

LWT - Food Science and Technology, 2020
Prashant Sahni, Savita Sharma
exaly  

Effects of Hull Scratching, Soaking, and Boiling on Antinutrients in Japanese Red Sword Bean (Canavalia gladiata)

Journal of Food Science, 2016
Satsuki Une, Koji Nonaka
exaly  

Effect of Different Treatments on in Vitro Protein Digestibility, Antinutrients, Antioxidant Properties and Mineral Composition of Amaranthus viridis Seed

Cogent Food and Agriculture, 2017
Babatunde Olawoye, Saka O Gbadamosi
exaly  

Influence of Natural and Controlled Fermentations on α-Galactosides, Antinutrients and Protein Digestibility of Beans (Phaseolus vulgaris L.)

International Journal of Food Science and Technology, 2008
Sudip Rakshit
exaly  

Thermal Heat Processing Effects on Antinutrients, Protein and Starch Digestibility of Food Legumes

Food Chemistry, 2005
exaly  

Use of Blanching to Reduce Antinutrients, Pesticides, and Microorganisms

2017
João Luiz Andreotti Dagostin
exaly  

Substantial Equivalence of Antinutrients and Inherent Plant Toxins in Genetically Modified Novel Foods

Food and Chemical Toxicology, 2000
Alexander Haslberger
exaly  

Effect of Soaking and Extrusion Conditions on Antinutrients and Protein Digestibility of Legume Seeds

LWT - Food Science and Technology, 2003
exaly  

Phytic Acid's Innovative Antinutrient Reduction

Wusirika Ramakrishna, Pankaj Ror, Rahul Beniwal   +2 more
openaire   +1 more source

Enhancing the Nutritional Value of Fava Beans: Challenges and Emerging Strategies for Minimization of Antinutrients

Food Chemistry
Richard Wilson, Alieta Eyles
exaly