Changes in the functional properties and antinutritional factors of extruded hard-to-cook common beans (phaseolus vulgaris, l.)

Journal of Food Science

Volumn 75, Issue 3, 2010, Pages

  Batista, Karla A ^a   Prudêncio, Sandra H ^b   Fernandes, Kátia F ^a  

^a FEDERAL UNIVERSITY OF GOIÁS   (Brazil)

^b STATE UNIVERSITY OF LONDRINA   (Brazil)

Author keywords

Extrusion; Functional properties; Hard to cook; Heat moisture treatment

Indexed keywords

ALPHA AMYLASE INHIBITOR, PHASEOLUS VULGARIS; ALPHA-AMYLASE INHIBITOR, PHASEOLUS VULGARIS; AMYLASE; CHELATING AGENT; EMULSIFYING AGENT; HEMAGGLUTININ; PHYTIC ACID; PLANT LECTIN; STARCH; TRYPSIN INHIBITOR; WATER; FAT INTAKE; PROTEIN INTAKE;

ARTICLE; BEAN; CHEMISTRY; COMPARATIVE STUDY; DIGESTION; DRUG ANTAGONISM; FAT INTAKE; FOOD INDUSTRY; HEAT; METABOLISM; METHODOLOGY; NUTRITIONAL VALUE; PLANT SEED; PRESSURE; PROTEIN INTAKE; SOLUBILITY; ANALYSIS; ANTAGONISTS AND INHIBITORS; PHASEOLUS; PROCEDURES;

ALPHA-AMYLASES; CHELATING AGENTS; DIETARY FATS; DIETARY PROTEINS; DIGESTION; EMULSIFYING AGENTS; FOOD-PROCESSING INDUSTRY; HEMAGGLUTININS; HOT TEMPERATURE; NUTRITIVE VALUE; PHASEOLUS; PHYTIC ACID; PLANT LECTINS; PRESSURE; SEEDS; SOLUBILITY; STARCH; TRYPSIN INHIBITORS; WATER;

BOVINE RESPIRATORY SYNCYTIAL VIRUS; PHASEOLUS VULGARIS;

EID: 77953890008     PISSN: 00221147     EISSN: 17503841     Source Type: Journal    
DOI: 10.1111/j.1750-3841.2010.01557.x     Document Type: Article

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