메뉴 건너뛰기




Volumn 30, Issue 5, 2006, Pages 535-546

Effect of processing treatments on nutritional and antinutritional contents of green gram

Author keywords

[No Author keywords available]

Indexed keywords

VIGNA RADIATA; VIGNA RADIATA VAR. RADIATA;

EID: 33749032399     PISSN: 01458884     EISSN: 17454514     Source Type: Journal    
DOI: 10.1111/j.1745-4514.2006.00080.x     Document Type: Article
Times cited : (43)

References (30)
  • 3
    • 0028473281 scopus 로고
    • Protein digestibility and field peas: Varietal differences and effect of domestic processing and cooking methods
    • BISHNOI, S. and KHETARPAUL, N. 1994. Protein digestibility and field peas: Varietal differences and effect of domestic processing and cooking methods. Plant Foods Hum. Nutr. 46, 71-76.
    • (1994) Plant Foods Hum. Nutr. , vol.46 , pp. 71-76
    • Bishnoi, S.1    Khetarpaul, N.2
  • 5
    • 0018418217 scopus 로고
    • An evaluation of phytate, zinc, copper, iron and manganese contents and zinc availability from soy based texture vegetable protein meat substitutes or meat entenders
    • DAVIES, N.T. and REID, H. 1979. An evaluation of phytate, zinc, copper, iron and manganese contents and zinc availability from soy based texture vegetable protein meat substitutes or meat entenders. Br. J. Nutr. 41, 576-589.
    • (1979) Br. J. Nutr. , vol.41 , pp. 576-589
    • Davies, N.T.1    Reid, H.2
  • 6
    • 0036770251 scopus 로고    scopus 로고
    • Changes in phytates and HCl extractability of calcium, phosphorus and iron of soaked, dulled, cooked and sprouted pigeonpea cultivar (UPAS-120)
    • DUHAN, A., KHETARPAUL, N. and BISHNOI, S. 2002. Changes in phytates and HCl extractability of calcium, phosphorus and iron of soaked, dulled, cooked and sprouted pigeonpea cultivar (UPAS-120). Plant Foods Hum. Nutr. 57, 275-284.
    • (2002) Plant Foods Hum. Nutr. , vol.57 , pp. 275-284
    • Duhan, A.1    Khetarpaul, N.2    Bishnoi, S.3
  • 7
    • 84986450200 scopus 로고
    • Changes in phytase activity and phytate during germination of two faba bean cultivars
    • ESKIN, N.A.M. and WIEBE, S. 1983. Changes in phytase activity and phytate during germination of two faba bean cultivars. J. Food Sci. 48, 270-271.
    • (1983) J. Food Sci. , vol.48 , pp. 270-271
    • Eskin, N.A.M.1    Wiebe, S.2
  • 8
    • 0023099437 scopus 로고
    • In vitro estimation of iron availability from range of plant foods: Influence of phytate, ascorbate and citrate
    • HAZELL, T. and JOHNSON, I.T. 1987. In vitro estimation of iron availability from range of plant foods: Influence of phytate, ascorbate and citrate. Br. J. Nutr. 57, 223-233.
    • (1987) Br. J. Nutr. , vol.57 , pp. 223-233
    • Hazell, T.1    Johnson, I.T.2
  • 9
    • 84985376291 scopus 로고
    • Polyphenols of chickpea and blackgram as affected by domestic processing and cooking methods
    • JOOD, S., CHAUHAN, B.M. and KAPOOR, A.C. 1987. Polyphenols of chickpea and blackgram as affected by domestic processing and cooking methods. J. Sci. Food Agric. 39, 145-149.
    • (1987) J. Sci. Food Agric. , vol.39 , pp. 145-149
    • Jood, S.1    Chauhan, B.M.2    Kapoor, A.C.3
  • 10
    • 0024674592 scopus 로고
    • Protein digestibility (in vitro) of chickpea and blackgram seeds as affected by domestic processing and cooking
    • JOOD, S., CHAUHAN, B.M. and KAPOOR, A.C. 1989. Protein digestibility (in vitro) of chickpea and blackgram seeds as affected by domestic processing and cooking. Plant Foods Hum. Nutr. 39, 149-154.
    • (1989) Plant Foods Hum. Nutr. , vol.39 , pp. 149-154
    • Jood, S.1    Chauhan, B.M.2    Kapoor, A.C.3
  • 11
    • 33749031382 scopus 로고    scopus 로고
    • Nutritional and physicochemical properties of chickpea and lentil cultivars
    • JOOD, S., BISHNOI, S. and SHARMA, S. 1998a. Nutritional and physicochemical properties of chickpea and lentil cultivars. Die Nah./Fd. 42, 70-73.
    • (1998) Die Nah./Fd. , vol.42 , pp. 70-73
    • Jood, S.1    Bishnoi, S.2    Sharma, S.3
  • 12
    • 0032395656 scopus 로고    scopus 로고
    • Effect of processing on nutritional and anti-nutritional factors of moongbean cultivars
    • JOOD, S., BISHNOI, S. and SEHGAL, S. 1998b. Effect of processing on nutritional and anti-nutritional factors of moongbean cultivars. J. Food Biochem. 22, 245-257.
    • (1998) J. Food Biochem. , vol.22 , pp. 245-257
    • Jood, S.1    Bishnoi, S.2    Sehgal, S.3
  • 13
    • 0002161307 scopus 로고
    • Antinutrients and protein digestibility (in vitro) of mungbean as affected by domestic processing and cooking
    • KATARIA, A., CHAUHAN, B.M. and PUNIA, D. 1989. Antinutrients and protein digestibility (in vitro) of mungbean as affected by domestic processing and cooking. Food Chem. 32, 9-17.
    • (1989) Food Chem. , vol.32 , pp. 9-17
    • Kataria, A.1    Chauhan, B.M.2    Punia, D.3
  • 15
    • 0001218123 scopus 로고
    • In vitro estimation of the potential bioavailability of calcium from sea mustard, milk and spinach under stimulated, normal and reduced gastric acid condition
    • KIM, H. and ZEMEL, M.R. 1986. In vitro estimation of the potential bioavailability of calcium from sea mustard, milk and spinach under stimulated, normal and reduced gastric acid condition. J. Food Sci. 51, 957-963.
    • (1986) J. Food Sci. , vol.51 , pp. 957-963
    • Kim, H.1    Zemel, M.R.2
  • 16
    • 0000683571 scopus 로고
    • A new DPTA-TEA soil test for zinc and iron
    • LINDSEY, W.L. and NORWELL, M.A. 1969. A new DPTA-TEA soil test for zinc and iron. Agron. Abstr. 61, 84.
    • (1969) Agron. Abstr. , vol.61 , pp. 84
    • Lindsey, W.L.1    Norwell, M.A.2
  • 17
    • 0041463544 scopus 로고
    • In vitro digestibility of proteins in major food cereals
    • MERTZ, E.I., KIRLEIZ, A.W. and AXTELL, J.D. 1983. In vitro digestibility of proteins in major food cereals. Proc. Nutr. Soc. 42, 6026-6029.
    • (1983) Proc. Nutr. Soc. , vol.42 , pp. 6026-6029
    • Mertz, E.I.1    Kirleiz, A.W.2    Axtell, J.D.3
  • 20
    • 0033648256 scopus 로고    scopus 로고
    • Antinutrients and digestibility (in vitro) of soaked, dehulled and germinated cowpea
    • PREET, K. and PUNIA, D. 2000. Antinutrients and digestibility (in vitro) of soaked, dehulled and germinated cowpea. Nutr. Health 14, 109-117.
    • (2000) Nutr. Health , vol.14 , pp. 109-117
    • Preet, K.1    Punia, D.2
  • 21
    • 0020007379 scopus 로고
    • Tannin content of food commonly consumed in India and its influence on ionisable iron
    • RAO, B.S.N. and PRABHAVATHI, T. 1982. Tannin content of food commonly consumed in India and its influence on ionisable iron. J. Sci. Food Agric. 33, 89-96.
    • (1982) J. Sci. Food Agric. , vol.33 , pp. 89-96
    • Rao, B.S.N.1    Prabhavathi, T.2
  • 22
    • 0015028345 scopus 로고
    • Evidence, isolation and some properties of trypsin inhibitor in Lathirus sativus
    • ROY, D.N. and RAO, P.S. 1971. Evidence, isolation and some properties of trypsin inhibitor in Lathirus sativus. J. Agric. Food Chem. 19, 257-262.
    • (1971) J. Agric. Food Chem. , vol.19 , pp. 257-262
    • Roy, D.N.1    Rao, P.S.2
  • 24
    • 0036663649 scopus 로고    scopus 로고
    • Antinutrients and protein digestibility of fababean and ricebean as affected by soaking, dehulling and germination
    • SAHARAN, K., KHETARPAUL, N. and BISHNOI, S. 2002. Antinutrients and protein digestibility of fababean and ricebean as affected by soaking, dehulling and germination. J. Food Sci. Technol. 39, 418-422.
    • (2002) J. Food Sci. Technol. , vol.39 , pp. 418-422
    • Saharan, K.1    Khetarpaul, N.2    Bishnoi, S.3
  • 25
    • 84985273189 scopus 로고
    • Studies on desi and kabuli chickpea cultivars: The level of protease inhibitors, levels of polyphenolic compounds and in vitro digestibility
    • SINGH, U. and JAMBUNATHAN, R. 1981. Studies on desi and kabuli chickpea cultivars: The level of protease inhibitors, levels of polyphenolic compounds and in vitro digestibility. J. Food Sci. 46, 1364-1367.
    • (1981) J. Food Sci. , vol.46 , pp. 1364-1367
    • Singh, U.1    Jambunathan, R.2
  • 27
    • 0036585350 scopus 로고    scopus 로고
    • Digestibility of carbohydrate of cowpea as affected by processing
    • SINHA, R., KAWATRA, A. and SEGHAL, S. 2002. Digestibility of carbohydrate of cowpea as affected by processing. J. Food Sci. Technol. 39, 246-250.
    • (2002) J. Food Sci. Technol. , vol.39 , pp. 246-250
    • Sinha, R.1    Kawatra, A.2    Seghal, S.3
  • 28
    • 0036232231 scopus 로고    scopus 로고
    • Effect of processing and cooking on proximate composition of chickpea varieties
    • SOOD, M., MALHOTRA, S.R. and SOOD, B.C. 2002. Effect of processing and cooking on proximate composition of chickpea varieties. J. Food Sci. Technol. 39, 69-71.
    • (2002) J. Food Sci. Technol. , vol.39 , pp. 69-71
    • Sood, M.1    Malhotra, S.R.2    Sood, B.C.3
  • 29
    • 84941731909 scopus 로고
    • The phenolic constituents of Prunus domestica the qualitative analysis of phenolic constituents
    • SWAIN, J. and HILLS, W.E. 1959. The phenolic constituents of Prunus domestica the qualitative analysis of phenolic constituents. J. Sci. Food Agric. 10, 63.
    • (1959) J. Sci. Food Agric. , vol.10 , pp. 63
    • Swain, J.1    Hills, W.E.2
  • 30
    • 0002545018 scopus 로고
    • Effect of processing including domestic cooking on nutritional quality of legumes
    • WALKER, A.F. and KOCHHAR, N. 1982. Effect of processing including domestic cooking on nutritional quality of legumes. Proc. Nutr. Soc. 41, 41-51.
    • (1982) Proc. Nutr. Soc. , vol.41 , pp. 41-51
    • Walker, A.F.1    Kochhar, N.2


* 이 정보는 Elsevier사의 SCOPUS DB에서 KISTI가 분석하여 추출한 것입니다.