Phytochemical components of beach pea (Lathyrus maritimus L.)

Food Chemistry

Volumn 81, Issue 1, 2003, Pages 61-71

  Chavan, U D ^a   McKenzie, D B ^b   Amarowicz, R ^c   Shahidi, F ^a  

^a MEMORIAL UNIVERSITY OF NEWFOUNDLAND   (Canada)

^b AGRICULTURE AND AGRI FOOD CANADA   (Canada)

^c INSTITUTE OF ANIMAL REPRODUCTION AND FOOD RESEARCH   (Poland)

Author keywords

Beach pea; Beta N oxalylamino L alanine (BOAA); Condensed tannins; Oligosaccharides; Phenolics; Phytic acid; Trypsin inhibitor

Indexed keywords

3 OXALYLAMINOALANINE; IRON; NITROGEN; OLIGOSACCHARIDE; PHENOL DERIVATIVE; PHOSPHORUS DERIVATIVE; PHYTIC ACID; RAFFINOSE; STACHYOSE; TANNIN DERIVATIVE; TRYPSIN INHIBITOR; UNCLASSIFIED DRUG; VERBASCOSE;

ARTICLE; ESTERIFICATION; FOOD COMPOSITION; NUTRITIONAL VALUE; PEA; PHYTOCHEMISTRY; PLANT SEED; PLANT STEM; POD; PRECIPITATION;

LATHYRUS; LATHYRUS JAPONICUS; LATHYRUS JAPONICUS MARITIMUS; PISUM SATIVUM;

EID: 0038391178     PISSN: 03088146     EISSN: None     Source Type: Journal    
DOI: 10.1016/S0308-8146(02)00378-3     Document Type: Article

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