The effect of ionising radiation on antinutritional factors and the nutritional value of plant materials with reference to human and animal food

Food Chemistry

Volumn 78, Issue 2, 2002, Pages 187-205

  Siddhuraju, P ^a   Makkar, H P S ^b   Becker, K ^a  

^a Institute for Animal Production in the Tropics and Subtropics   (Germany)

^b INTERNATIONAL ATOMIC ENERGY AGENCY   (Austria)

Author keywords

Antinutritional factors; Ionising radiation; Non starch polysaccharides; Nutritional evaluation; Radiation chemistry of foods feeds

Indexed keywords

ALKALOID; CARCINOGEN; CHYMOTRYPSIN; CHYMOTRYPSIN INHIBITOR; ELASTASE; FORMIC ACID; FREE RADICAL; FRUCTOSE; GLUCOSE; INOSITOL PHOSPHATE; MALONALDEHYDE; MALTOTRIOSE; OLIGOSACCHARIDE; PHYTIC ACID; PHYTOHEMAGGLUTININ; POLYSACCHARIDE; PROTEINASE; PROTEINASE INHIBITOR; RAFFINOSE; SAPONIN; SOYBEAN TRYPSIN INHIBITOR; TRYPSIN INHIBITOR; VITAMIN;

COOKING; ENERGY; FOOD IRRADIATION; GERMINATION; HEAT TREATMENT; IONIZING RADIATION; LEGUME; MOISTURE; NUTRITIONAL VALUE; OXIDATION; PLANT; RADIOLYSIS; REVIEW; SOYBEAN; TEMPERATURE;

ANIMALIA;

EID: 0036327302     PISSN: 03088146     EISSN: None     Source Type: Journal    
DOI: 10.1016/S0308-8146(01)00398-3     Document Type: Article

References (156)

1. Irradiation inactivation of some antinutritional factors in plant seeds
2. The effect of heat on the lysine and methionine in sunflower seed oil meal
3. Some antinutritional factors in Moringa peregrina (Al-Yassar or Al-ban) and soybean products
4. Changes in contents and in-vitro digestibility of laying-hens excreta used as feeds due to drying and gamma irradiation
5. In vitro digestible energy of some agricultural residues as influenced by gamma irradiation and sodium hydroxide
6. Effects of gamma irradiation on cell wall constituents of some agricultural residues
7. Effects of gamma irradiation on chemical compositions of some agricultural residues
8. Digestibility and composition of broiler litter, as affected by gamma irradiation
9. Dehulled soybean meal. AFMA feed ingredient guide
10. Effect of gamma radiation on wheat starch and its components
11. Susceptibility to amylolysis of gamma irradiated wheat
12. Influence of rye pentosans on the growth of chicks
13. Interactions of small molecules with hydrated polymer networks
14. Consumer awareness and outlook for acceptance of food irradiation
15. Food irradiation and consumer values
16. Gamma irradiation treatment of cereal grains for chick diets
17. Improvement of the nutritive value of rye for broiler chickens by gamma irradiation-induced viscosity reduction
18. Nutritive value of irradiated and β-glucanase treated wild oat groats (Avena fatua L.) for broiler chickens
19. Studies on the use of hull-less barley in chick diets. Deleterious effects and methods of alleviation
20. Feeding the world in the twenty-first century
21. Antinutritional substances in legume seeds
22. Effect of gamma irradiation on nutritional value of lentils (Lens culinaris) for chicks
23. Effect of thermal treatments on the chemical and biological value of irradiated and non-irradiated cowpea bean (Vigna unguiculata L. Walp) flour
24. Identification and properties of 'phytate' in cereal grains and oilseed products
25. Effect of heat treatment on the hemagglutinating activity of legumes
26. Effects of roasting temperatures and gamma irradiation on the content of chlorogenic acid, caffeic acid and soluble carbohydrates of coffee
27. Safety of irradiated foods
28. Estimation of radiolytic products as a basis for evaluation the wholesomeness of irradiated foods
29. Effect of cooking and irradiation on the labile vitamins and antinutrient content of a traditional african sorghum porridge and spinach relish
30. Radiation chemistry of major food components
31. Effect of gamma irradiation on trypsin inhibitor and subunit structure of proteins in field bean (Vicia faba) seeds during germination
32. Nutritive value of some oilseed proteins
33. Radiation deactivation of antinutritional factors: trypsin inhibitor and hemagglutinin in soybeans
34. The nutritive value for chicks of full-fat soybeans irradiated at up to 60 kGy
35. Effect of radiation and other processing methods on protein quality of sunflower meal
36. Irradiation of dry food ingredients
37. Document registration of the government of the United States
38. Document registration of the government of the United States
39. Effects of γ-irradiation on the biochemical storage and bread making properties of wheat
40. Effect of γ-irradiation on some antinutritional factors in kidney bean (Phaseolus vulgaris L.) seeds
41. Effects of nuclear radiation on the strength of yearns
42. Rumen degradability of dry matter and crude fibre of irradiated and sodium hydroxide treated straws
43. Nutritional and haemagglutination properties of several tropical seeds
44. Effect of γ-irradiation on protein and fatty acids of soybean
45. Inactivation studies on the trypsin inhibitor activity of green gram cultivars
46. Effect of gamma-irradiation on the nutritive value of domestic animal feeds
47. Formation and Disappearance of the Radiation-induced Radicals in Foods. Part 2, rice and wheat
48. The proof of straw treatment with γ-rays in vitro
49. Rat feeding studies on wheat treated with gamma irradiation. 1. Reproduction
50. Effects of γ-irradiation on the chemical composition of lentil, mung bean and wheats
51. Effect of food processing on nutritive values: a scientific status summary by the Institute of Food Technologists expert panel on food safety
52. Effect of irradiation on broad bean (Vicia faba) Textural qualities
53. Improvement in digestibility of broad bean (Vicia faba) by gamma-irradiation
54. Quick-cooking beans (Phaseolus vulgaris L.): I. investigation on quality
55. Quick-cooking beans (Phaseolus vulgaris L.): II. phytates, oligosaccharides and antienzymes
56. Effect of high energy cathode rays on cellulose
57. Effect of irradiation on the proteinase inhibitor activity and digestibility (in vitro) of safflower oilcake
58. Preservation of foods by ionization radiation (3 vols)
59. Effect of gamma irradiation on the macromolecular integrity of guar gum
60. Effects of gamma irradiation on the lipids, carbohydrates and proteins of Iranian pistachio kernels
61. Effects of ionising radiation on plant tissues. 4. Some effects of gamma radiation on starch and starch fractions
62. Effects of gamma irradiation on the nutritional quality of grain and legume
63. Effects of gamma irradiation on durum wheats and spaghetti quality
64. The effects of moisture contents on the formation of radicals in various starches by γ-irradiation. II. On the changes of radical contents of irradiated various starches in absorption and desorption of moisture
65. Hydrolysis and ultrafiltration treatment to improve the nutritive value of rapeseed proteins
66. Radiation processing of foods. An overview of scientific principles and current status
67. Some effects of high velocity electrons on wood
68. Electron paramagnetic resonance (EPR) and packing studies on γ-irradiation flour
69. Proceeding for nuclear techniques for assessing and improving ruminant feeds
70. Irradiation of poultry feed II. Effect on nutrient composition
71. Sterilisation of laboratory animal diets using γ-radiation
72. Antinutritional factors related to proteins and amino acids
73. Implications of antinutritional components in soybean foods
74. The high-tech food process foes find hard to swallow
75. Some effects of γ-irradiation on dilute solution of chymotrypnitrogen
76. Irradiation of lima bean protease inhibitor in dilute aqueous solutions
77. Reduction in flatulence factors in mung beans (Vigna radiata) using low-dose γ-irradiation
78. Comparative evaluation of non-toxic and toxic varieties of Jatropha curcas for chemical composition, digestibility, protein degradability and toxic factors
79. Studies on nutritive potential and toxic constituents of different provinces of Jatropha curcas
80. α-amylase inhibitors from plants
81. Assay of α-amylase inhibitor activity in legumes
82. The effect of diet supplementation and γ-irradiation on dissimilation of low-quality roughages by ruminants. I. Studies on the terylene-bag technique and effects of supplementation of base ration
83. The effect of diet supplementation and γ-irradiation on dissimilation of low-quality roughages by ruminants. II. Effects of gamma irradiation and urea supplementation on dissimilation in the rumen
84. The effect of diet supplementation and γ-irradiation on dissimilation of low-quality roughages by ruminants. III. Effects of feeding gamma-irradiated base diets of wheat straw and rice straw to sheep
85. Biological value of gamma irradiated corn protein and wheat gluten
86. Carcinogens and mutants that may occur in foods
87. Food irradiation: principles and applications
88. Implication of tryptophan in concanavalin A-erythrocytes interactions; a radiolytic study
89. Effect of cobalt 60 gamma irradiation on the utilisation of energy, protein, and phosphorus from wheat bran by the chicken
90. Effect of processing variables on the nutritive value of sunflower seed oil meal
91. Biology of food irradiations
92. Effect of gamma radiation on physico-chemical characteristics of red gram (Cajanus cajan) starch
93. Effect of gamma radiation on red gram (Cajanus cajan) proteins
94. Starch in food industry
95. Effect of gamma radiation on the utilisation of wheat straw by rumen microorganisms
96. Chemical and nutritional modifications of sunflower proteins due to alkaline processing. Formation of amino acid cross-links and isomerization of lysine residues
97. Free radicals in biology
98. The toxicity of Phaseolus vulgaris, lectin. Nitrogen balance and immunochemical studies
99. Oligosaccharides of food legumes. α-galactosidase activity and flatus problem
100. Study of γ-irradiated starches derived from different foodstuffs; a way for extrapolating wholesomeness data
101. Functional properties of peanut flour as affected by different heat treatments
102. Effects of gamma-irradiation on flatulence-causing oligosccharides in green gram (Phaseolus areus)
103. Effects of gamma radiation on cooking quality and sensory attributes of four legumes
104. Protease inhibitors and in vitro digestibility of karanja (Pongamia glabra) oil seed residue. A comparative study of various treatments
105. Gamma-irradiation affects some physical properties of dry bean (Phaseolus vulgaris) starch
106. Effect of gamma irradiation on nutritional value of dry field beans (Phaseolus vulgaris) for chicks
107. Mechanically produced radicals in flour
108. Phytic acid: properties and determination
109. Effect of irradiation, with and without cooking of maize and kidney bean flours, on porridge viscosity and in vitro starch digestibility
110. The composition and digestibility of irradiated roughage treatment with gamma irradiation
111. Technology of removal of unwanted components of dry beans
112. Effect of radiation and soaking on trypsin inhibitor and protein content of chickpea (Cicer arietinum L.)
113. Effect of soaking and germination temperatures on selected nutrients and antinutrients of mungbean
114. Effect of radiation and soaking on phytate content of soybean
115. Irradiation and germination effects on phytate, protein and amino acids of soybean
116. Mutagenicity and cytotoxicity of irradiated food components
117. Effect of various indigenous processing methods on alpha-galactoside, mono-and disaccharide content of an Indian tribal pulse, Mucuna pruriens var. utilis
118. Effect of various domestic processing methods on antinutrients and in vitro protein and starch digestibility of two indigenous varieties of Indian tribal pulse, Mucuna pruriens var. utilis
119. Studies on the nutritional composition and antinutritional factors in three different germplasm seed materials of an under-utilised tropical legume, Mucuna pruriens var. Utilis
120. Chemical composition and protein quality of the little-known legume, velvet bean (Mucuna pruriens (L.) DC.)
121. SDS-catalysed deamidation of oilseed proteins
122. Non-starch plant polysaccharides in broiler nutrition-towards a physiologically valid approach to their determination
123. Effect of germination and gamma irradiation on the oligosaccharides of navy beans (Phaseolus vulgaris L.)
124. Effect of γ-irradiation on wheat proteins
125. Identification of Irradiated foods
126. Food irradiation; chemistry and applications
127. Food irradiation
128. The effect of ionising radiation on the microbiological content and volatile constitutents of spices
129. Nutritional and saftey aspects of natural antioxidants
130. Free radical production in protein-rich food
131. Food irradiation
132. Effects of Processing on antinutrional factors (ANF) and nutritional value of legume seeds for non-ruminant feeding
133. Effects of enzyme supplementation and irradiation of rice bran on the performance of growing Leghorn and broiler chickens
134. Comparative flatulence activity of beans and bean fractions for the man and rat
135. Wholesomeness of irradiated foods. Report on Joint FAO/IAEA/WHO Expert Committee, technical report series no. 604
136. Wholesomeness of irradiated foods. Report on Joint FAO/IAEA/WHO Expert Committee, Technical report series no. 659
137. High-dose irradiation: wholesomeness of food irradiated with doses above 10 kGy. Report of a Joint FAO/IAEA/WHO Study Group, technical report series no. 890