Changes in levels of enzyme inhibitors during soaking and cooking for pulses available in Canada

Journal of Food Science and Technology

Volumn 54, Issue 4, 2017, Pages 1014-1022

  Shi, Lan ^a   Mu, Kaiwen ^a   Arntfield, Susan D ^a   Nickerson, Michael T ^b  

^a UNIVERSITY OF MANITOBA   (Canada)

^b UNIVERSITY OF SASKATCHEWAN   (Canada)

Author keywords

Chymotrypsin inhibitory activity; Cooking; Pulses; Soaking; Trypsin inhibitory activity; Amylase inhibitory activity

Indexed keywords

COOKING; ENZYME ACTIVITY; ENZYME INHIBITION; ENZYMES;

ACTIVITY OF ENZYMES; CHYMOTRYPSIN INHIBITORS; ENZYME INHIBITORS; INHIBITORY ACTIVITY; PROTEASE INHIBITOR; PULSES; SOAKING; TRYPSIN INHIBITORY ACTIVITY;

AMYLASES;

EID: 85011850758     PISSN: 00221155     EISSN: 09758402     Source Type: Journal    
DOI: 10.1007/s13197-017-2519-6     Document Type: Article

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