Optimization of process for reduction of antinutritional factors in edible cereal brans

Food Science and Technology International

Volumn 18, Issue 5, 2012, Pages 445-454

  Kaur, Satinder ^a   Sharma, Savita ^a   Dar, B N ^a,b   Singh, Baljit ^a  

^a PUNJAB AGRICULTURAL UNIVERSITY   (India)

^b ISLAMIC UNIVERSITY OF SCIENCE AND TECHNOLOGY   (India)

Author keywords

antinutritional factors; Cereal brans; color; dry heating; microwave heating; wet heating

Indexed keywords

ANTINUTRITIONAL FACTORS; BULK DENSITY; CEREAL BRANS; DRY-HEATING; FOOD APPLICATIONS; LOW TEMPERATURES; PHYTIC ACIDS; POLYPHENOLS; TRYPSIN INHIBITOR ACTIVITY;

COLOR; MICROWAVE HEATING; PHENOLS;

HEATING;

ANTIMETABOLITE; OXALIC ACID DERIVATIVE; PHENOL DERIVATIVE; PHYTIC ACID; SAPONIN; TRYPSIN INHIBITOR;

ANIMAL; ANIMAL FOOD; ARTICLE; CEREAL; CHEMISTRY; COMPARATIVE STUDY; DIETARY FIBER; ECONOMICS; FOOD HANDLING; FOOD INDUSTRY; FOOD PRESERVATION; GLYCATION; HEAT; HUMAN; INDIA; INDUSTRIAL WASTE; METHODOLOGY; MICROWAVE RADIATION; RADIATION EXPOSURE; WATER VAPOR;

ANIMAL FEED; ANIMALS; ANTIMETABOLITES; CEREALS; DIETARY FIBER; FOOD HANDLING; FOOD PRESERVATION; FOOD-PROCESSING INDUSTRY; HOT TEMPERATURE; HUMANS; INDIA; INDUSTRIAL WASTE; MAILLARD REACTION; MICROWAVES; OXALATES; PHENOLS; PHYTIC ACID; SAPONINS; STEAM; TRYPSIN INHIBITORS;

EID: 84869008053     PISSN: 10820132     EISSN: 15321738     Source Type: Journal    
DOI: 10.1177/1082013211428236     Document Type: Article

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