Use of low-temperature extrusion for reducing phytohemagglutinin activity (PHA) and oligosaccharides in beans (Phaseolus vulgaris L.) cv. Navy and Pinto

Food Chemistry

Volumn 133, Issue 4, 2012, Pages 1636-1639

  Kelkar, S ^a   Siddiq, M ^b   Harte, J B ^b   Dolan, K D ^a,b   Nyombaire, G ^b   Suniaga, H ^b  

^a Michigan State University   (United States)

^b Michigan State University   (United States)

Author keywords

Dry beans; Extrusion; Lectins; Oligosaccharide

Indexed keywords

DRY BEANS; EXTRUSION PROCESSING; LECTINS; LOW TEMPERATURES; NAVY BEAN; PHASEOLUS VULGARIS; PINTO BEANS; RAW BEANS; STACHYOSE;

OLIGOSACCHARIDES; STEAM; TEMPERATURE;

EXTRUSION;

HEMAGGLUTININ; LECTIN; OLIGOSACCHARIDE; PHYTOHEMAGGLUTININ; RAFFINOSE; STACHYOSE; UNCLASSIFIED DRUG;

ARTICLE; CONTROLLED STUDY; FLOUR; FOOD EXTRUSION; HIGH TEMPERATURE; LOW TEMPERATURE; PHASEOLUS VULGARIS; PRODUCTIVITY; SOLUBILITY;

PHASEOLUS VULGARIS;

EID: 84859787107     PISSN: 03088146     EISSN: 18737072     Source Type: Journal    
DOI: 10.1016/j.foodchem.2012.02.044     Document Type: Article

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