Results 201 to 210 of about 3,005 (217)

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 Kumar Rakshit
exaly  

Substantial equivalence of antinutrients and inherent plant toxins in genetically modified novel foods

Food and Chemical Toxicology, 2000
Alexander G Haslberger
exaly  

Thermal heat processing effects on antinutrients, protein and starch digestibility of food legumes

Food Chemistry, 2005
exaly  

Effect of variety and crude protein content on nutrients and certain antinutrients in field peas(Pisum sativum)

Journal of the Science of Food and Agriculture, 2004
Ning Wang
exaly  

Effect of soaking and extrusion conditions on antinutrients and protein digestibility of legume seeds

LWT - Food Science and Technology, 2003
exaly  

Effects of cooking on content of amino acids and antinutrients in three Chinese indigenous legume seeds

Journal of the Science of Food and Agriculture, 1997
Yum-Shing Wong
exaly  

Phytic Acid's Innovative Antinutrient Reduction

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

NUTRIENT AND ANTINUTRIENT COMPOSITION OF EXTRUDED ACHA/SOYBEAN BLENDS

Journal of Food Processing and Preservation, 2010
JULIAN C. ANUONYE, JOHN O. ONUH, EVANS EGWIM, SAMUEL O. ADEYEMO   +3 more
openaire   +1 more source

Ultrasound-mediated hydration of finger millet: Effects on antinutrients, techno-functional and bioactive properties, with evaluation of ANN-PSO and RSM optimization methods

Food Chemistry
Punyadarshini Punam Tripathy
exaly  

Enhancing the nutritional value of fava beans: Challenges and emerging strategies for minimization of antinutrients

Food Chemistry
Richard Wilson, Alieta Eyles
exaly