Effect of natural and controlled fermentation on chemical composition and nutrient dialyzability from beans (Phaseolus vulgaris L.)

Journal of Agricultural and Food Chemistry

Volumn 51, Issue 17, 2003, Pages 5144-5149

  Porres, Jesus M ^a   Aranda, Pilar ^a   López jurado, María ^a   Urbano, Gloria ^a  

^a UNIVERSITY OF GRANADA   (Spain)

Author keywords

Controlled fermentation; Natural fermentation; Nutrient dialyzability; Phaseolus vulgaris; Phytate; Thermal treatment

Indexed keywords

CALCIUM; COPPER; IRON; MAGNESIUM; NITROGEN; PHOSPHORUS; PHYTATE; ZINC;

ACIDITY; ARTICLE; BEAN; CHEMICAL COMPOSITION; EQUILIBRIUM DIALYSIS; FERMENTATION TECHNIQUE; HEAT TREATMENT; IN VITRO STUDY; INOCULATION; INTERMETHOD COMPARISON; LACTOBACILLUS PLANTARUM; NUTRIENT; PH MEASUREMENT; PHASEOLUS VULGARIS; TEMPERATURE DEPENDENCE; THERMAL ANALYSIS; TITRIMETRY;

COPPER; DIALYSIS; FERMENTATION; HEAT; HYDROGEN-ION CONCENTRATION; IRON; LACTOBACILLUS; MAGNESIUM; NITROGEN; PHASEOLUS; PHOSPHORUS; ZINC;

LACTOBACILLUS; LACTOBACILLUS PLANTARUM; PHASEOLUS (ANGIOSPERM); PHASEOLUS VULGARIS;

EID: 0043062770     PISSN: 00218561     EISSN: None     Source Type: Journal    
DOI: 10.1021/jf0300083     Document Type: Article

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