Effect of traditional, microwave and industrial cooking on inositol phosphate content in beans, chickpeas and lentils

International Journal of Food Sciences and Nutrition

Volumn 53, Issue 6, 2002, Pages 503-508

  Manez G ^a   Alegria A ^a   Farre R ^a   Frigola A ^a  

^a UNIVERSITY OF VALENCIA   (Spain)

Author keywords

[No Author keywords available]

Indexed keywords

INOSITOL PENTAKISPHOSPHATE; INOSITOL PHOSPHATE; PHYTIC ACID;

ACCURACY; ANALYTIC METHOD; ANALYTICAL PARAMETERS; BEAN; CHICKPEA; CONTROLLED STUDY; FOOD ANALYSIS; FOOD COMPOSITION; FOOD INDUSTRY; FOOD PROCESSING; HIGH PERFORMANCE LIQUID CHROMATOGRAPHY; LEGUME; LENTIL; LINEAR SYSTEM; MICROWAVE COOKING; REVIEW; STANDARD; VALIDATION PROCESS;

CHROMATOGRAPHY, HIGH PRESSURE LIQUID; CICER; FABACEAE; FOOD HANDLING; INOSITOL PHOSPHATES; LENS PLANT; MICROWAVES; PHYTIC ACID; REPRODUCIBILITY OF RESULTS;

CICER ARIETINUM; LENS CULINARIS; PHASEOLUS (ANGIOSPERM);

EID: 0036874934     PISSN: 09637486     EISSN: None     Source Type: Journal    
DOI: 10.1080/09637480220164343     Document Type: Review

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