Impact of microwave heating on hemagglutinins, trypsin inhibitors and protein quality of selected legume seeds

Plant Foods for Human Nutrition

Volumn 52, Issue 3, 1998, Pages 199-208

  Hernandez Infante M ^a   Sousa, V ^a   Montalvo, I ^a   Tena, E ^a  

^a INSTITUTO MEXICANO DEL SEGURO SOCIAL   (Mexico)

Author keywords

Legumes; Microwave; Protein quality; Trypsin inhibitors

Indexed keywords

HEMAGGLUTININ; LYSINE; TRYPSIN INHIBITOR; VEGETABLE PROTEIN; WATER;

ANIMAL; ARTICLE; CHEMISTRY; DIGESTION; FISCHER 344 RAT; HEAT; LEGUME; MALE; MEDICINAL PLANT; MICROWAVE RADIATION; NUTRITIONAL VALUE; PROTEIN INTAKE; RAT;

ANIMALS; DIETARY PROTEINS; DIGESTION; FABACEAE; HEAT; HEMAGGLUTININS; LYSINE; MALE; MICROWAVES; NUTRITIVE VALUE; PLANT PROTEINS; PLANTS, MEDICINAL; RATS; RATS, INBRED F344; TRYPSIN INHIBITORS; WATER;

ANIMALIA; GLYCINE MAX; LENS CULINARIS; PISUM SATIVUM; RATTUS NORVEGICUS; VICIA FABA;

EID: 0032422279     PISSN: 09219668     EISSN: None     Source Type: Journal    
DOI: 10.1023/A:1008033610737     Document Type: Article

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