Reduction in antinutritional and toxic components in plant foods by fermentationa a The term 'plant foods' is used in the context of food derived from plant sources.

Food Research International

Volumn 27, Issue 3, 1994, Pages 281-290

  Reddy, N R ^a   Pierson, M D ^b  

^a CENTER FOR DRUG EVALUATION AND RESEARCH   (United States)

^b VIRGINIA POLYTECHNIC INSTITUTE AND STATE UNIVERSITY   (United States)

Author keywords

antinutrients; fermentation; plant foods; toxicants

Indexed keywords

EID: 43949153735     PISSN: 09639969     EISSN: None     Source Type: Journal    
DOI: 10.1016/0963-9969(94)90096-5     Document Type: Article

References (48)

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3. Phytate hydrolysis during breadmaking in several sorts of Polish bread
4. Fermented soybean foods
5. Ethyl carbamate levels in selected fermented foods and beverages
6. Nutritional and physiological properties of saponins
7. Cyanogenic glycosides
8. Preparation of high bran Arabic bread with low phytic acid content
9. Effect of temperature and fermentation time on phytic acid and polyphenol content of rabadi—a fermented pearl millet food
10. Effect of fermentation on the nutrient status of locust beans
11. Degradation of phytic acid in oncom (fermented peanut press cake)
12. Saponin content of soybeans and some commercial soybean products
13. Saponin content of food products and prepared foods
14. Determination of ethyl carbamate in various fermented foods by selected ion monitoring
15. Hemagglutinins (Lectins)
16. Changes in the hydrocyanic acid concentration during traditional processing of cassava into ‘gari’ and ‘lafun’
17. Effect of processing on the phytic acid content of wheat products
18. Protease inhibitors and lectins
19. Destruction of phytic acid during home breadmaking
20. A review: Recent developments in tempe research
21. Saponins in food—A review
22. Toxicity of cyanogenic glycosides
23. Ethyl carbamate in fermented beverages and foods: I. Naturally occurring ethyl carbamate
24. Biochemical studies on black gram (Phaseolus mungo L) III Fermentation of the black gram and rice blend and its influence on the in vitro digestibility of the proteins
25. Changes in selected chemical and antinutritional components during tempeh preparation using fresh and hardened common beans
26. Chemical and biological evaluation of the effects of fermentation on the nutritive value of foods prepared from rice and grams
27. Hydrolysis during breadmaking of phytic acid in wheat protein concentrate
28. Factors affecting hydrolysis during breadmaking of phytic acid in wheat protein concentrate
29. Studies on fermented foods with reference to hemagglutinin hydrolyzing bacteria isolated from ricesoy idli batter
30. Legume-based fermented foods: Their preparation and nutritional quality
31. Dry bean tannins: A review of nutritional implications
32. Protein inhibitors of enzymes
33. Electrophoresis and assay of trypsin inhibitors in different stages of tempe production
34. Analysis of low levels of trypsin inhibitor activity in food
35. Pharmacodynamic action of natural food
36. Composition and structure of ‘group A saponin’ in soybean seed
37. Toxicants occurring naturally in foods
38. The phytate and phytase of soybean tempeh
39. Tempeh prepared from germinated soybeans
40. Phytic acid changes in soybeans fermented by traditional inoculum and six strains of Rhizopus oligosporus
41. Reduction in phytic acid levels in soybeans during tempeh production storage and frying
42. Reduction in phytic acid levels in soybeans during tempeh production, storage, and frying
43. Food chemical analysis of tempeh prepared from South-African grown soybeans
44. Phytase of molds used in oriental food fermentation