Nutritional significance of lectins and enzyme inhibitors from legumes

Journal of Agricultural and Food Chemistry

Volumn 50, Issue 22, 2002, Pages 6592-6598

  Lajolo, Franco M ^a   Genovese, Maria Inés ^a  

^a UNIVERSITY OF SÃO PAULO   (Brazil)

Author keywords

Enzyme inhibitors; Lectins; Legumes

Indexed keywords

AMYLASE INHIBITOR; CHYMOTRYPSIN; DISACCHARIDASE; ENZYME INHIBITOR; LECTIN; PLANT LECTIN; PROTEINASE INHIBITOR; TRYPSIN; TRYPSIN INHIBITOR; VEGETABLE PROTEIN;

CANCER PREVENTION; CANCER RISK; CHEMICAL COMPOSITION; CHEMICAL REACTION; CHEMISTRY; CONFERENCE PAPER; COOKING; DIGESTION; DRUG MECHANISM; ENZYME INACTIVATION; FOOD HANDLING; FOOD PROCESSING; LEGUME; METABOLISM; METHODOLOGY; NONHUMAN; NUTRITIONAL VALUE; PROTEIN DEGRADATION; REDUCTION; SOYBEAN;

COOKERY; DIGESTION; ENZYME INHIBITORS; FABACEAE; FOOD HANDLING; NUTRITIVE VALUE; PLANT LECTINS; PLANT PROTEINS;

GLYCINE MAX;

EID: 0037164109     PISSN: 00218561     EISSN: None     Source Type: Journal    
DOI: 10.1021/jf020191k     Document Type: Conference Paper

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