Effect of heat treatment on nutritional quality of germinated legume seeds

Journal of Agricultural and Food Chemistry

Volumn 48, Issue 6, 2000, Pages 2082-2086

  Trugo, L C ^a   Donangelo, C M ^a   Trugo, N M F ^a   Bach Knudsen, K E ^b  

^a FEDERAL UNIVERSITY OF RIO DE JANEIRO   (Brazil)

^b DANISH INSTITUTE OF AGRICULTURAL SCIENCES   (Denmark)

Author keywords

Boiling; Germination; Legumes; Nutrient and nonnutrient compounds; Protein quality

Indexed keywords

AMINO ACID; M PROTEIN; OLIGOSACCHARIDE; VEGETABLE PROTEIN;

ANIMAL; ARTICLE; CHEMISTRY; COMPARATIVE STUDY; COOKING; DIGESTION; ENZYME INACTIVATION; FOOD QUALITY; GERMINATION; HEAT; HEAT TREATMENT; LEGUME; METABOLISM; NONHUMAN; NUTRITIONAL VALUE; PROTEIN CONTENT; RAT; SOYBEAN;

AMINO ACIDS; ANIMALS; COOKERY; DIGESTION; FABACEAE; HEAT; NUTRITIVE VALUE; PLANT PROTEINS; PLANTS, MEDICINAL; RATS; SOYBEANS;

EID: 0033916566     PISSN: 00218561     EISSN: None     Source Type: Journal    
DOI: 10.1021/jf9913920     Document Type: Article

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