Effect of cooking on oxalate content of pulses using an enzymatic procedure

International Journal of Food Sciences and Nutrition

Volumn 54, Issue 5, 2003, Pages 373-377

  Quinteros, Aníbal ^a   Farré, Rosaura ^b   Lagarda, María Jesús ^b  

^a Universidad Nacional de San Martin   (Peru)

^b UNIVERSITY OF VALENCIA   (Spain)

Author keywords

[No Author keywords available]

Indexed keywords

BENZOIC ACID DERIVATIVE; HYDROGEN PEROXIDE; OXALIC ACID; OXIDOREDUCTASE; PEROXIDASE; WATER;

ABSORPTION; ACCURACY; ANALYTIC METHOD; ARTICLE; BEAN; CHICKPEA; CONTROLLED STUDY; COOKING; EXTRACTION; FOOD INDUSTRY; FOOD PROCESSING; LENTIL; MICROWAVE COOKING; NUTRIENT CONTENT; OXIDATION; SOLUBILITY; STANDARD;

FABACEAE; FOOD HANDLING; HEAT; MICROWAVES; NUTRITIVE VALUE; OXALATES;

CICER ARIETINUM; LENS CULINARIS; PHASEOLUS (ANGIOSPERM);

EID: 0141428937     PISSN: 09637486     EISSN: None     Source Type: Journal    
DOI: 10.1080/09637480310001595270     Document Type: Article

References (13)

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