Inactivation Methods of Trypsin Inhibitor in Legumes: A Review

Journal of Food Science

Volumn 83, Issue 1, 2018, Pages 17-29

  Avilés Gaxiola, Sara ^a   Chuck Hernández, Cristina ^a   Serna Saldívar, Sergio O ^a  

^a SCHOOL OF ENGINEERING AND SCIENCES   (Mexico)

Author keywords

biological treatments; chemical processes; physical processes; physicochemical properties; trypsin inhibitor

Indexed keywords

TRYPSIN INHIBITOR;

CHEMICAL PHENOMENA; CHEMISTRY; DIGESTION; DRUG EFFECT; FABACEAE; FOOD HANDLING; HEAT; METABOLISM; NUTRITIONAL VALUE; PLANT SEED; PROCEDURES; PROTEIN INTAKE; VEGETABLE;

CHEMICAL PHENOMENA; DIETARY PROTEINS; DIGESTION; FABACEAE; FOOD HANDLING; HOT TEMPERATURE; NUTRITIVE VALUE; SEEDS; TRYPSIN INHIBITORS; VEGETABLES;

EID: 85037630295     PISSN: 00221147     EISSN: 17503841     Source Type: Journal    
DOI: 10.1111/1750-3841.13985     Document Type: Review

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