Effect of cooking procedures and storage on starch bioavailability in common beans (Phaseolus vulgaris L.)

Plant Foods for Human Nutrition

Volumn 59, Issue 4, 2004, Pages 133-136

  Landa Habana, Lorena ^a   Piña Hernández, Ariana ^a   Agama Acevedo, Edith ^a   Tovar, Juscelino ^b   Bello Pérez, Luis A ^a  

^a INSTITUTO POLITÉCNICO NACIONAL   (Mexico)

^b FACULTAD DE CIENCIAS   (Venezuela)

Author keywords

Beans; Legumes; Resistant starch; Starch; Starch Hydrolysis rate

Indexed keywords

AMYLASE; STARCH;

ARTICLE; BEAN; BIOAVAILABILITY; CHEMISTRY; COOKING; DIGESTION; ENZYMOLOGY; FOOD HANDLING; HYDROLYSIS; METABOLISM; METHODOLOGY; NUTRITIONAL VALUE; TEMPERATURE; TIME;

ALPHA-AMYLASE; BIOLOGICAL AVAILABILITY; COOKERY; DIGESTION; FOOD HANDLING; HYDROLYSIS; NUTRITIVE VALUE; PHASEOLUS; STARCH; TEMPERATURE; TIME FACTORS;

PHASEOLUS (ANGIOSPERM); PHASEOLUS VULGARIS;

EID: 12944258959     PISSN: 09219668     EISSN: None     Source Type: Journal    
DOI: 10.1007/s11130-004-4307-5     Document Type: Article

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