Micronisation and hot air roasting of cowpeas as pretreatments to control the development of hard-to-cook phenomenon

Journal of the Science of Food and Agriculture

Volumn 92, Issue 6, 2012, Pages 1194-1200

  Ndungu, Kimondo E ^a   Emmambux, Mohammad N ^a   Minnaar, Amanda ^a  

^a UNIVERSITY OF PRETORIA   (South Africa)

Author keywords

Heat pretreatments; HTC defect; Phytase; Phytic acid; Soluble pectin

Indexed keywords

PECTIN; PHYTASE; PHYTIC ACID; VEGETABLE PROTEIN;

ARTICLE; COOKING; DIET; ENZYMOLOGY; EVALUATION; FABACEAE; FOOD HANDLING; FOOD PRESERVATION; HEAT; HUMAN; HUMIDITY; METABOLISM; METHODOLOGY; PARTICLE SIZE; PLANT SEED; PROTEIN INTAKE;

6-PHYTASE; COOKING; DIET; DIETARY PROTEINS; FABACEAE; FOOD HANDLING; FOOD PRESERVATION; HOT TEMPERATURE; HUMANS; HUMIDITY; PARTICLE SIZE; PECTINS; PHYTIC ACID; PLANT PROTEINS; SEEDS;

EID: 84858702173     PISSN: 00225142     EISSN: 10970010     Source Type: Journal    
DOI: 10.1002/jsfa.4683     Document Type: Article

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