Results 161 to 170 of about 2,093 (180)

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  

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

Food and Chemical Toxicology, 2000
Alexander Haslberger
exaly  

Phytic Acid's Innovative Antinutrient Reduction

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

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  

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 Tripathy
exaly  

Assessment of Antinutrient Properties of Selected Fruit Peels

Asian Journal of Biological and Life Sciences
Ammabel Oclarit Alza, Romeo Macaltao Del Rosario, Maria Teresa Mabaylan Fajardo   +2 more
openaire   +1 more source