Reduction of α-galactoside content in red gram (Cajanus cajan L.) upon germination followed by heat treatment

Journal of the Science of Food and Agriculture

Volumn 91, Issue 10, 2011, Pages 1829-1835

  Devindra, Shekappa ^a   Sreenivasa Rao, Jarapala ^a   Krishnaswamy, Padmanabhan ^a   Bhaskar, Varanasi ^a  

^a NATIONAL INSTITUTE OF NUTRITION   (India)

Author keywords

Autoclaving; Raffinose; Red gram; Stachyose; Verbascose

Indexed keywords

GALACTOSIDE; OLIGOSACCHARIDE; RAFFINOSE; STACHYOSE;

ARTICLE; CAJANUS; CARBOHYDRATE DIET; DIGESTION; FERMENTATION; FLATULENCE; FOOD HANDLING; GERMINATION; HEAT; HUMAN; METABOLISM; METHODOLOGY; PHYSIOLOGY;

CAJANUS; DIETARY CARBOHYDRATES; DIGESTION; FERMENTATION; FLATULENCE; FOOD HANDLING; GALACTOSIDES; GERMINATION; HOT TEMPERATURE; HUMANS; OLIGOSACCHARIDES; RAFFINOSE;

ANIMALIA; CAJANUS CAJAN;

EID: 79959239179     PISSN: 00225142     EISSN: 10970010     Source Type: Journal    
DOI: 10.1002/jsfa.4391     Document Type: Article

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