-
2
-
-
0004219825
-
-
CRC Press Inc., Boca Raton, Florida
-
Reddy, N.R., Pierson, M.D., Sathe, S.K. and Salunkhe, D.K. 1989. Phytates in Cereals and Legumes. CRC Press Inc., Boca Raton, Florida.
-
(1989)
Phytates in Cereals and Legumes
-
-
Reddy, N.R.1
Pierson, M.D.2
Sathe, S.K.3
Salunkhe, D.K.4
-
3
-
-
0033793256
-
Optimal conditions for phytate degradation, estimation of phytase activity, and localization of phytate in barley (cv Blenheim)
-
Bergman, E.L., Autio, K. and Sandberg, A.S. 2000. Optimal conditions for phytate degradation, estimation of phytase activity, and localization of phytate in barley (cv. Blenheim). J. Agric. Food Chem. 48:4647-4655.
-
(2000)
J. Agric. Food Chem.
, vol.48
, pp. 4647-4655
-
-
Bergman, E.L.1
Autio, K.2
Sandberg, A.S.3
-
4
-
-
0033795179
-
Phytase and acid phosphatase activities in plant feedstuffs
-
Viveros, A., Centeno, C., Brenes, A., Canales, R. and Lozano, A. 2000. Phytase and acid phosphatase activities in plant feedstuffs. J. Agric. Food Chem. 48:4009-4013.
-
(2000)
J. Agric. Food Chem.
, vol.48
, pp. 4009-4013
-
-
Viveros, A.1
Centeno, C.2
Brenes, A.3
Canales, R.4
Lozano, A.5
-
5
-
-
0002610784
-
The cookability of yellow peas: A colliod chemical and biochemical study
-
Mattson, S. 1946. The cookability of yellow peas: a colliod chemical and biochemical study. Acta Agric. Sci. 2:185.
-
(1946)
Acta Agric. Sci.
, vol.2
, pp. 185
-
-
Mattson, S.1
-
6
-
-
84985204537
-
Relationships between the hard-to-cook phenomenon in red kidney beans and water-absorption, puncture force, pectin, phytic acid, and minerals
-
Moscoso, W., Bourne, M.C. and Hood, L.F. 1984. Relationships between the hard-to-cook phenomenon in red kidney beans and water-absorption, puncture force, pectin, phytic acid, and minerals. J. Food Sci. 49:1577-1583.
-
(1984)
J. Food Sci.
, vol.49
, pp. 1577-1583
-
-
Moscoso, W.1
Bourne, M.C.2
Hood, L.F.3
-
7
-
-
84982335997
-
The interaction between phytic acid and divalent cations during the cooking of dried peas
-
Crean, D.E.C. and Haisman, D.R. 1963. The interaction between phytic acid and divalent cations during the cooking of dried peas. J. Sci. Food Agric. 14:824-833.
-
(1963)
J. Sci. Food Agric.
, vol.14
, pp. 824-833
-
-
Crean, D.E.C.1
Haisman, D.R.2
-
8
-
-
0019614988
-
Cooking-quality of broad-bean varieties as influenced by some physicochemical measurements
-
El-Saied, H.M. and Abdel-Hamid, A.E. 1981. Cooking-quality of broad-bean varieties as influenced by some physicochemical measurements. Z. Ernahrungswiss. 20:200-207.
-
(1981)
Z. Ernahrungswiss.
, vol.20
, pp. 200-207
-
-
El-Saied, H.M.1
Abdel-Hamid, A.E.2
-
9
-
-
0021856611
-
The relationship of endogenous phytase, phytic acid and moisture uptake with cooking time in Vicia faba-minor cv aladin
-
Henderson, H.M. and Ankrah, S.A. 1985. The relationship of endogenous phytase, phytic acid and moisture uptake with cooking time in Vicia faba-minor cv aladin. Food Chem. 17: 1-11.
-
(1985)
Food Chem.
, vol.17
, pp. 1-11
-
-
Henderson, H.M.1
Ankrah, S.A.2
-
10
-
-
0000464799
-
Effect of cultivar, growing location, moisture and phytate content on the cooking times of freshly harvested navy beans
-
Proctor, J.P. andWatts, B.M. 1987. Effect of cultivar, growing location, moisture and phytate content on the cooking times of freshly harvested navy beans. Can. J. Plant Sci. 67:923-926.
-
(1987)
Can. J. Plant Sci.
, vol.67
, pp. 923-926
-
-
Proctor, J.P.1
-
11
-
-
84982366083
-
Constitution of leguminous seeds VII Ease of cooking field peas (Pisum sativum) in relation to phytic acid content and calcium diffusion
-
Rosenbaum, T.M. and Baker, B.E. 1969. Constitution of leguminous seeds VII. Ease of cooking field peas (Pisum sativum) in relation to phytic acid content and calcium diffusion. J. Sci. Food Agric. 20:709-712.
-
(1969)
J. Sci. Food Agric.
, vol.20
, pp. 709-712
-
-
Rosenbaum, T.M.1
Baker, B.E.2
-
13
-
-
0003741962
-
-
CRC Press, Boca Raton, Florida
-
Reddy, N.R., Pierson, M.D. and Salunkhe, D.K. 1986. Legume-Based Fermented Foods. CRC Press, Boca Raton, Florida.
-
(1986)
Legume-Based Fermented Foods
-
-
Reddy, N.R.1
Pierson, M.D.2
Salunkhe, D.K.3
-
15
-
-
0033946941
-
Strains of lactic acid bacteria isolated from sour doughs degrade phytic acid and improve calcium and magnesium solubility from whole wheat flour
-
Lopez, H.W., Ouvry, A., Bervas, E., Guy, C., Messager, A., Demigne, C. and Remesy, C. 2000. Strains of lactic acid bacteria isolated from sour doughs degrade phytic acid and improve calcium and magnesium solubility from whole wheat flour. J. Agric. Food Chem. 48:2281-2285.
-
(2000)
J. Agric. Food Chem.
, vol.48
, pp. 2281-2285
-
-
Lopez, H.W.1
Ouvry, A.2
Bervas, E.3
Guy, C.4
Messager, A.5
Demigne, C.6
Remesy, C.7
-
16
-
-
84987317307
-
Effects of microwave-heating and gamma-irradiation on phytate and phospholipid contents of soybean (Glycine max L)
-
Hafez, Y.S., Mohammed, A.I., Perera, P.A., Singh, G. and Hussein, A.S. 1989. Effects of microwave-heating and gamma-irradiation on phytate and phospholipid contents of soybean (Glycine max L). J. Food Sci. 54:958-962.
-
(1989)
J. Food Sci.
, vol.54
, pp. 958-962
-
-
Hafez, Y.S.1
Mohammed, A.I.2
Perera, P.A.3
Singh, G.4
Hussein, A.S.5
-
17
-
-
0030020208
-
Effect of soaking, cooking and autoclaving on phytic acid and oligosaccharide contents of the tribal pulse, Mucuna monosperma DC ex Wight
-
Vijayakumari, K., Siddhuraju, P. and Janardhanan, K. 1996. Effect of soaking, cooking and autoclaving on phytic acid and oligosaccharide contents of the tribal pulse, Mucuna monosperma DC ex Wight. Food Chem. 55:173-177.
-
(1996)
Food Chem.
, vol.55
, pp. 173-177
-
-
Vijayakumari, K.1
Siddhuraju, P.2
Janardhanan, K.3
-
18
-
-
0030012987
-
Effect of different post-harvest treatments on antinutritional factors in seeds of the tribal pulse, Mucuna pruriens (L) DC
-
Vijayakumari, K., Siddhuraju, P. and Janardhanan, K. 1996. Effect of different post-harvest treatments on antinutritional factors in seeds of the tribal pulse, Mucuna pruriens (L) DC. Int. J. Food Sci. Nutr. 47:263-272.
-
(1996)
Int. J. Food Sci. Nutr.
, vol.47
, pp. 263-272
-
-
Vijayakumari, K.1
Siddhuraju, P.2
Janardhanan, K.3
-
19
-
-
0030938813
-
Effect of domestic processing on the levels of certain antinutrients in Prosopis chilensis (Molina) Stunz seeds
-
Vijayakumari, K., Siddhuraju, P. and Janardhanan, K. 1997. Effect of domestic processing on the levels of certain antinutrients in Prosopis chilensis (Molina) Stunz seeds. Food Chem. 59:367-371.
-
(1997)
Food Chem.
, vol.59
, pp. 367-371
-
-
Vijayakumari, K.1
Siddhuraju, P.2
Janardhanan, K.3
-
20
-
-
0032189198
-
Effect of soaking and heat processing on the levels of antinutrients and digestible proteins in seeds of Vigna aconitifolia and Vigna sinensis
-
Vijayakumari, K., Siddhuraju, P., Pugalenthi, M. and Janardhanan, K. 1998. Effect of soaking and heat processing on the levels of antinutrients and digestible proteins in seeds of Vigna aconitifolia and Vigna sinensis. Food Chem. 63:259-264.
-
(1998)
Food Chem.
, vol.63
, pp. 259-264
-
-
Vijayakumari, K.1
Siddhuraju, P.2
Pugalenthi, M.3
Janardhanan, K.4
-
21
-
-
0000732927
-
Effect of processing on some antinutritional factors of lentils
-
Vidal-Valverde, C., Frias, J., Estrella, I., Gorospe, M.J., Ruiz, R. and Bacon, J. 1994. Effect of processing on some antinutritional factors of lentils. J. Agric. Food Chem. 42:2291-2295.
-
(1994)
J. Agric. Food Chem.
, vol.42
, pp. 2291-2295
-
-
Vidal-Valverde, C.1
Frias, J.2
Estrella, I.3
Gorospe, M.J.4
Ruiz, R.5
Bacon, J.6
-
22
-
-
0003177689
-
Nutrients and antinutritional factors in faba beans as affected by processing
-
Vidal-Valverde, C., Frias, J., Sotomayor, C., Diaz-Pollan, C., Fernandez, M. and Urbano, G. 1998. Nutrients and antinutritional factors in faba beans as affected by processing. Z. Lebensm. Unters. Forsch. 207:140-145.
-
(1998)
Z. Lebensm. Unters. Forsch
, vol.207
, pp. 140-145
-
-
Vidal-Valverde, C.1
Frias, J.2
Sotomayor, C.3
Diaz-Pollan, C.4
Fernandez, M.5
Urbano, G.6
-
23
-
-
1542527924
-
Bioavailability of phytic acid phosphorus in processed Vicia faba L var. Major
-
Fernandez, M., Aranda, P., LopezJurado, M., GarciaFuentes, M.A. and Urbano, G. 1997. Bioavailability of phytic acid phosphorus in processed Vicia faba L. var. Major. J. Agric. Food Chem. 45:4367-4371.
-
(1997)
J. Agric. Food Chem.
, vol.45
, pp. 4367-4371
-
-
Fernandez, M.1
Aranda, P.2
LopezJurado, M.3
GarciaFuentes, M.A.4
Urbano, G.5
-
24
-
-
0026525883
-
Effect of processing and cooking on the antinutritional factors of faba bean (Vicia-faba)
-
Sharma, A. and Sehgal, S. 1992. Effect of processing and cooking on the antinutritional factors of faba bean (Vicia-faba). Food Chem. 43:383-385.
-
(1992)
Food Chem.
, vol.43
, pp. 383-385
-
-
Sharma, A.1
Sehgal, S.2
-
25
-
-
0033991531
-
Effects of extrusion and traditional processing methods on antinutrients and in vitro digestibility of protein and starch in faba and kidney beans
-
Alonso, R., Aguirre, A. and Marzo, F. 2000. Effects of extrusion and traditional processing methods on antinutrients and in vitro digestibility of protein and starch in faba and kidney beans. Food Chem. 68:159-165.
-
(2000)
Food Chem.
, vol.68
, pp. 159-165
-
-
Alonso, R.1
Aguirre, A.2
Marzo, F.3
-
26
-
-
0002234686
-
Effects of processing on the reduction of beta-ODAP (beta-N-oxalyl-L-2,3-diaminopropionic acid) and anti-nutrients of khesari dhal, Lathyrus sativus
-
Srivastava, S. and Khokhar, S. 1996. Effects of processing on the reduction of beta-ODAP (beta-N-oxalyl-L-2,3-diaminopropionic acid) and anti-nutrients of khesari dhal, Lathyrus sativus. J. Sci. Food Agric. 71:50-58.
-
(1996)
J. Sci. Food Agric.
, vol.71
, pp. 50-58
-
-
Srivastava, S.1
Khokhar, S.2
-
27
-
-
0002224493
-
Quick-cooking beans (Phaseolus vulgaris L) 2. Phytates, oligosaccharides, and anti-enzymes
-
Iyer, V., Salunkhe, D.K., Sathe, S.K. and Rockland, L.B. 1980. Quick-cooking beans (Phaseolus vulgaris L). 2. Phytates, oligosaccharides, and anti-enzymes. Qualitas Plantarum-Plant Foods Hum. Nutr. 30:45-52.
-
(1980)
Qualitas Plantarum-Plant Foods Hum. Nutr.
, vol.30
, pp. 45-52
-
-
Iyer, V.1
Salunkhe, D.K.2
Sathe, S.K.3
Rockland, L.B.4
-
28
-
-
84985258182
-
Effect of germination, cooking, and canning on phosphorus and phytate retention in dry beans
-
Tabekhia, M.M. and Luh, B.S. 1980. Effect of germination, cooking, and canning on phosphorus and phytate retention in dry beans. J. Food Sci. 45:406-408.
-
(1980)
J. Food Sci.
, vol.45
, pp. 406-408
-
-
Tabekhia, M.M.1
Luh, B.S.2
-
29
-
-
84986519278
-
Phytate reduction in brown beans (Phaseolus vulgaris L)
-
Gustafsson, E.L. and Sandberg, A.S. 1995. Phytate reduction in brown beans (Phaseolus vulgaris L). J. Food Sci. 60:149-152, 156.
-
(1995)
J. Food Sci.
, vol.60
-
-
Gustafsson, E.L.1
Sandberg, A.S.2
-
30
-
-
0028293351
-
Effects of processing methods on phytic acid level and some constituents in bambara groundnut (Vigna-subterranea) and pigeon pea (Cajanus cajan)
-
Igbedioh, S.O., Olugbemi, K.T. and Akpapunam, M.A. 1994. Effects of processing methods on phytic acid level and some constituents in bambara groundnut (Vigna-subterranea) and pigeon pea (Cajanus cajan). Food Chem. 50:147-151.
-
(1994)
Food Chem.
, vol.50
, pp. 147-151
-
-
Igbedioh, S.O.1
Olugbemi, K.T.2
Akpapunam, M.A.3
-
31
-
-
0000425604
-
Effect of various processing methods on antinutrients and in vitro digestibility of protein and starch of two Chinese indigenous legume seeds
-
Chau, C.F. and Cheung, P.C.K. 1997. Effect of various processing methods on antinutrients and in vitro digestibility of protein and starch of two Chinese indigenous legume seeds. J. Agric. Food Chem. 45:4773-4776.
-
(1997)
J. Agric. Food Chem.
, vol.45
, pp. 4773-4776
-
-
Chau, C.F.1
Cheung, P.C.K.2
-
32
-
-
84985287346
-
Oligosaccharides, antinutritional factors, and protein digestibility of dry beans as affected by processing
-
Barampama, Z. and Simard, R.E. 1994. Oligosaccharides, antinutritional factors, and protein digestibility of dry beans as affected by processing. J. Food Sci. 59:833-838.
-
(1994)
J. Food Sci.
, vol.59
, pp. 833-838
-
-
Barampama, Z.1
Simard, R.E.2
-
33
-
-
84986431712
-
Does phytic acid influence cooking rate in common beans? J
-
Bernal-Lugo, I., Castillo, A., Deleon, F.D., Moreno, E. and Ramirez, J. 1991. Does phytic acid influence cooking rate in common beans? J. Food Biochem. 15:367-374.
-
(1991)
Food Biochem.
, vol.15
, pp. 367-374
-
-
Bernal-Lugo, I.1
Castillo, A.2
Deleon, F.D.3
Moreno, E.4
Ramirez, J.5
-
34
-
-
0020598046
-
Changes in phytic acid, tannins, and trypsin inhibitory activity on soaking of dry beans (Phaseolus vulgaris L)
-
Deshpande, S.S. and Cheryan, M. 1983. Changes in phytic acid, tannins, and trypsin inhibitory activity on soaking of dry beans (Phaseolus vulgaris L). Nutr. Rep. Int. 27:371-377.
-
(1983)
Nutr. Rep. Int.
, vol.27
, pp. 371-377
-
-
Deshpande, S.S.1
Cheryan, M.2
-
35
-
-
84986841188
-
Phytic acid content of chickpea (Cicer arietinum) and black gram (Vigna mungo)-varietal differences and effect of domestic processing and cooking methods
-
Duhan, A., Chauhan, B.M., Punia, D. and Kapoor, A.C. 1989. Phytic acid content of chickpea (Cicer arietinum) and black gram (Vigna mungo)-varietal differences and effect of domestic processing and cooking methods. J. Sci. Food Agric. 49:449-455.
-
(1989)
J. Sci. Food Agric.
, vol.49
, pp. 449-455
-
-
Duhan, A.1
Chauhan, B.M.2
Punia, D.3
Kapoor, A.C.4
-
36
-
-
0000434198
-
Effect of processing on the phytic acid content of bengal grams (Cicer arietinum) products
-
Khan, N., Zaman, R. and Elahi, M. 1988. Effect of processing on the phytic acid content of bengal grams (Cicer arietinum) products. J. Agric. Food Chem. 36:1274-1276.
-
(1988)
J. Agric. Food Chem.
, vol.36
, pp. 1274-1276
-
-
Khan, N.1
Zaman, R.2
Elahi, M.3
-
37
-
-
85008440252
-
Distribution of phosphorus and phytate in some Nigerian varieties of legumes and some effects of processing
-
Ologhobo, A.D. and Fetuga, B.L. 1984. Distribution of phosphorus and phytate in some Nigerian varieties of legumes and some effects of processing. J. Food Sci. 49:199-201.
-
(1984)
J. Food Sci.
, vol.49
, pp. 199-201
-
-
Ologhobo, A.D.1
Fetuga, B.L.2
-
38
-
-
0344097508
-
Effects of extrusion and conventional processing methods on protein and antinutritional factor contents in pea seeds
-
Alonso, R., Orue, E. and Marzo, F. 1998. Effects of extrusion and conventional processing methods on protein and antinutritional factor contents in pea seeds. Food Chem. 63:505-512.
-
(1998)
Food Chem.
, vol.63
, pp. 505-512
-
-
Alonso, R.1
Orue, E.2
Marzo, F.3
-
39
-
-
84861717580
-
Antinutritional factors in moth bean (Vigna aconitifolia): Varietal differences and effects of methods of domestic processing and cooking
-
Khokhar, S. and Chauhan B.M. 1986. Antinutritional factors in moth bean (Vigna aconitifolia): Varietal differences and effects of methods of domestic processing and cooking. J. Food Sci. 51:591-594.
-
(1986)
J. Food Sci.
, vol.51
, pp. 591-594
-
-
Khokhar, S.1
Chauhan, B.M.2
-
40
-
-
84987311123
-
Phytate: Removal from whole dry beans by enzymatic hydrolysis and diffusion
-
Chang, R., Schwimmer, S. and Burr, H.K. 1977. Phytate: Removal from whole dry beans by enzymatic hydrolysis and diffusion. J. Food Sci. 42:1098-1101.
-
(1977)
J. Food Sci.
, vol.42
, pp. 1098-1101
-
-
Chang, R.1
Schwimmer, S.2
Burr, H.K.3
-
41
-
-
84986773323
-
The phytate and phytase of soybean tempeh
-
Sudarmadji, S. and Markakis, P. 1977. The phytate and phytase of soybean tempeh. J. Sci. Food Agric. 28:381-383.
-
(1977)
J. Sci. Food Agric.
, vol.28
, pp. 381-383
-
-
Sudarmadji, S.1
Markakis, P.2
-
42
-
-
0000368073
-
Effect of radiation and soaking on phytate content of soybean
-
Sattar, A., Neelofar and Akhtar, M.A. 1990. Effect of radiation and soaking on phytate content of soybean. Acta. Aliment. Hung. 19:331-336.
-
(1990)
Acta. Aliment. Hung.
, vol.19
, pp. 331-336
-
-
Sattar, A.1
Neelofar Akhtar, M.A.2
-
43
-
-
0002161307
-
Antinutrients and protein digestibility (in vitro) of mungbean as affected by domestic processing and cooking
-
Kataria, A., Chauhan, B.M. and Punia, D. 1989. Antinutrients and protein digestibility (in vitro) of mungbean as affected by domestic processing and cooking. Food Chem. 32:9-17.
-
(1989)
Food Chem.
, vol.32
, pp. 9-17
-
-
Kataria, A.1
Chauhan, B.M.2
Punia, D.3
-
44
-
-
0023815063
-
Effect of domestic processing and cooking on the antinutrients of black gram
-
Kataria, A., Chauhan, B.M. and Gandhi, S. 1988. Effect of domestic processing and cooking on the antinutrients of black gram. Food Chem. 30:149-156.
-
(1988)
Food Chem.
, vol.30
, pp. 149-156
-
-
Kataria, A.1
Chauhan, B.M.2
Gandhi, S.3
-
45
-
-
0024721154
-
Antinutrients in amphidiploids (black gram × mung bean)-varietal differences and effect of domestic processing and cooking
-
Kataria, A., Chauhan, B.M. and Punia, D. 1989. Antinutrients in amphidiploids (black gram × mung bean)-varietal differences and effect of domestic processing and cooking. Plant Foods Hum. Nutr. 39:257-266.
-
(1989)
Plant Foods Hum. Nutr.
, vol.39
, pp. 257-266
-
-
Kataria, A.1
Chauhan, B.M.2
Punia, D.3
-
46
-
-
0003888137
-
Nonchemical approach for reducing antinutritional factors in rapeseed (Brassica campestris var Toria) and characterization of enzyme phytase
-
Mahajan, A. and Dua, S. 1997. Nonchemical approach for reducing antinutritional factors in rapeseed (Brassica campestris var. Toria) and characterization of enzyme phytase. J. Agric. Food Chem. 45:2504-2508.
-
(1997)
J. Agric. Food Chem.
, vol.45
, pp. 2504-2508
-
-
Mahajan, A.1
Dua, S.2
-
47
-
-
0003038920
-
Phytate reduction in whole grains of wheat, rye, barley and oats after hydrothermal treatment
-
Fredlund, K., Asp, N.G., Larsson, M., Marklinder, I. and Sandberg, A.S. 1997. Phytate reduction in whole grains of wheat, rye, barley and oats after hydrothermal treatment. J. Cereal Sci. 25:83-91.
-
(1997)
J. Cereal Sci.
, vol.25
, pp. 83-91
-
-
Fredlund, K.1
Asp, N.G.2
Larsson, M.3
Marklinder, I.4
Sandberg, A.S.5
-
48
-
-
0032333689
-
Effect ofwater soaking wheat-bran on phytate phosphorus autolysis and its feeding value to chicks
-
Tyagi, P.K., Tyagi, P.K. andVerma, S.V.S. 1998. Effect ofwater soaking wheat-bran on phytate phosphorus autolysis and its feeding value to chicks. Indian J. Anim. Sci. 68:669-671.
-
(1998)
Indian J. Anim. Sci.
, vol.68
, pp. 669-671
-
-
Tyagi, P.K.1
Tyagi, P.K.2
Verma, S.V.S.3
-
49
-
-
0031946916
-
Effect of milling, soaking, malting, heat treatment and fermentation on phytate level of four Sudanese sorghum cultivars
-
Mahgoub, S.E.O. and Elhag, S.A. 1998. Effect of milling, soaking, malting, heat treatment and fermentation on phytate level of four Sudanese sorghum cultivars. Food Chem. 61:77-80.
-
(1998)
Food Chem.
, vol.61
, pp. 77-80
-
-
Mahgoub, S.E.O.1
Elhag, S.A.2
-
50
-
-
0002970550
-
Reducing the polyphenols and phytate and improving the protein quality of pearl-millet by dehulling and soaking
-
Pawar, V.D. and Parlikar, G.S. 1990. Reducing the polyphenols and phytate and improving the protein quality of pearl-millet by dehulling and soaking. J. Food Sci. Technol. (India) 27:140-143.
-
(1990)
J. Food Sci. Technol. (India)
, vol.27
, pp. 140-143
-
-
Pawar, V.D.1
Parlikar, G.S.2
-
51
-
-
84987357642
-
Cooking characteristics of some germinated legumes-changes in phytins, ca++, mg++ and pectins
-
Kumar, K.G., Venkataraman, L.V., Jaya, T.V. and Krishnamurthy, K.S. 1978. Cooking characteristics of some germinated legumes-changes in phytins, ca++, mg++ and pectins. J. Food Sci. 43:85-88.
-
(1978)
J. Food Sci.
, vol.43
, pp. 85-88
-
-
Kumar, K.G.1
Venkataraman, L.V.2
Jaya, T.V.3
Krishnamurthy, K.S.4
-
52
-
-
0001718021
-
Effect of local food processing on phytate levels in cassava, cocoyam, yam, maize, sorghum, rice, cowpea, and soybean
-
Marfo, E.K., Simpson, B.K., Idowu, J.S. and Oke, O.L. 1990. Effect of local food processing on phytate levels in cassava, cocoyam, yam, maize, sorghum, rice, cowpea, and soybean. J. Agric. Food Chem. 38:1580-1585.
-
(1990)
J. Agric. Food Chem.
, vol.38
, pp. 1580-1585
-
-
Marfo, E.K.1
Simpson, B.K.2
Idowu, J.S.3
Oke, O.L.4
-
53
-
-
0025504340
-
Changes in some antinutrients of cowpeas (Vigna unguiculata) processed with kanwa alkaline salt
-
Uzogara, S.G., Morton, I.D. and Daniel, J.W. 1990. Changes in some antinutrients of cowpeas (Vigna unguiculata) processed with kanwa alkaline salt. Plant Foods Hum. Nutr. 40:249-258.
-
(1990)
Plant Foods Hum. Nutr.
, vol.40
, pp. 249-258
-
-
Uzogara, S.G.1
Morton, I.D.2
Daniel, J.W.3
-
54
-
-
84986531899
-
The influence of extrusion processing on iron dialyzability, phytates and tannins in legumes
-
Ummadi, P., Chenoweth, W.L. and Uebersax, M.A. 1995. The influence of extrusion processing on iron dialyzability, phytates and tannins in legumes. J. Food Process. Preserv. 19:119-131.
-
(1995)
J. Food Process. Preserv.
, vol.19
, pp. 119-131
-
-
Ummadi, P.1
Chenoweth, W.L.2
Uebersax, M.A.3
-
55
-
-
0000406077
-
Effect of processing on phytate degradation and mineral solubility in pulses
-
Agte, V., Joshi, S., Khot, S., Paknikar, K. and Chiplonkar, S. 1998. Effect of processing on phytate degradation and mineral solubility in pulses. J.Food Sci. Technol. (India) 35: 330-332.
-
(1998)
J.Food Sci. Technol. (India)
, vol.35
, pp. 330-332
-
-
Agte, V.1
Joshi, S.2
Khot, S.3
Paknikar, K.4
Chiplonkar, S.5
-
56
-
-
0028209904
-
Effect of cooking and decortication on the physical properties, the chemical composition and the nutritive value of chickpea (Cicer arietinum L)
-
Attia, R.S., Shehata, A.M.E., Aman, M.E. and Hamza, M.A. 1994. Effect of cooking and decortication on the physical properties, the chemical composition and the nutritive value of chickpea (Cicer arietinum L). Food Chem. 50:125-131.
-
(1994)
Food Chem.
, vol.50
, pp. 125-131
-
-
Attia, R.S.1
Shehata, A.M.E.2
Aman, M.E.3
Hamza, M.A.4
-
57
-
-
0030159075
-
Phytic acid, in vitro protein digestibility, dietary fiber, and minerals of pulses as influenced by processing methods
-
Chitra, U., Singh, U. and Rao, P.V. 1996. Phytic acid, in vitro protein digestibility, dietary fiber, and minerals of pulses as influenced by processing methods. Plant Foods Hum. Nutr. 49:307-316.
-
(1996)
Plant Foods Hum. Nutr.
, vol.49
, pp. 307-316
-
-
Chitra, U.1
Singh, U.2
Rao, P.V.3
-
58
-
-
84984420174
-
Effect of roasting and autoclaving on phytic acid content of chickpea
-
Hussain, B., Khan, S., Ismail, M. and Sattar, A. 1989. Effect of roasting and autoclaving on phytic acid content of chickpea. Nahrung 33:345-348.
-
(1989)
Nahrung
, vol.33
, pp. 345-348
-
-
Hussain, B.1
Khan, S.2
Ismail, M.3
Sattar, A.4
-
59
-
-
0033918974
-
Extent of phytate degradation in breads and various foods consumed in Saudi Arabia
-
Almana, H.A. 2000. Extent of phytate degradation in breads and various foods consumed in Saudi Arabia. Food Chem. 70:451-456.
-
(2000)
Food Chem.
, vol.70
, pp. 451-456
-
-
Almana, H.A.1
-
60
-
-
0002961079
-
Effect of cooking on the antinutritional factors of lima beans (Phaseolus lunatus)
-
Egbe, I.A. and Akinyele, I.O. 1990. Effect of cooking on the antinutritional factors of lima beans (Phaseolus lunatus). Food Chem. 35:81-87.
-
(1990)
Food Chem.
, vol.35
, pp. 81-87
-
-
Egbe, I.A.1
Akinyele, I.O.2
-
61
-
-
0001723235
-
Effect of storage conditions and chemical treatments on firmness, in vitro protein digestibility, condensed tannins, phytic acid and divalent cations of cooked black beans (Phaseolus vulgaris)
-
Sievwright, C.A. and Shipe, W.F. 1986. Effect of storage conditions and chemical treatments on firmness, in vitro protein digestibility, condensed tannins, phytic acid and divalent cations of cooked black beans (Phaseolus vulgaris). J. Food Sci. 51:982-987.
-
(1986)
J. Food Sci.
, vol.51
, pp. 982-987
-
-
Sievwright, C.A.1
Shipe, W.F.2
-
62
-
-
0033916566
-
Effect of heat treatment on nutritional quality of germinated legume seeds
-
Trugo, L.C., Donangelo, C.M., Trugo, N.M.F. and Knudsen, K.E.B. 2000. Effect of heat treatment on nutritional quality of germinated legume seeds. J. Agric. Food Chem. 48:2082-2086.
-
(2000)
J. Agric. Food Chem.
, vol.48
, pp. 2082-2086
-
-
Trugo, L.C.1
Donangelo, C.M.2
Trugo, N.M.F.3
Knudsen, K.E.B.4
-
63
-
-
0342615061
-
Effect of frying various legumes under optimum conditions on amino acids, in vitro protein digestibility, phytate and oligosaccharides
-
Abd El-Moniem, G.M., Honke, J. and Bednarska, A. 2000. Effect of frying various legumes under optimum conditions on amino acids, in vitro protein digestibility, phytate and oligosaccharides. J. Sci. Food Agric. 80:57-62.
-
(2000)
J. Sci. Food Agric.
, vol.80
, pp. 57-62
-
-
Abd El-Moniem, G.M.1
Honke, J.2
Bednarska, A.3
-
64
-
-
0029095231
-
The effect of cooking, autoclaving and germination on the nutritional quality of faba beans
-
Khalil, A.H. and Mansour, E.H. 1995. The effect of cooking, autoclaving and germination on the nutritional quality of faba beans. Food Chem. 54:177-182.
-
(1995)
Food Chem.
, vol.54
, pp. 177-182
-
-
Khalil, A.H.1
Mansour, E.H.2
-
65
-
-
0032837007
-
Chemical composition, antinutritional factors and effect of cooking on nutritional quality of rice bean [Vigna umbellata (Thunb; Ohwi and Ohashi)]
-
Saikia, P., Sarkar, C.R. and Borua, I. 1999. Chemical composition, antinutritional factors and effect of cooking on nutritional quality of rice bean [Vigna umbellata (Thunb; Ohwi and Ohashi)]. Food Chem. 67:347-352.
-
(1999)
Food Chem.
, vol.67
, pp. 347-352
-
-
Saikia, P.1
Sarkar, C.R.2
Borua, I.3
-
66
-
-
0001047391
-
Study of physical characteristics, sensory evaluation and the effect of sprouting, cooking and dehulling on the antinutritional factors of rice bean (Vigna umbellata)
-
Verma, P. and Mehta, U. 1988. Study of physical characteristics, sensory evaluation and the effect of sprouting, cooking and dehulling on the antinutritional factors of rice bean (Vigna umbellata). J. Food Sci. Technol.(India) 25:197-200.
-
(1988)
J. Food Sci. Technol.(India)
, vol.25
, pp. 197-200
-
-
Verma, P.1
Mehta, U.2
-
67
-
-
0007661554
-
Phytic acid in cereals 1. Phytic acid and phytase in rye and rye products
-
Fretzdorff, B. and Weipert, D. 1986. Phytic acid in cereals. 1. Phytic acid and phytase in rye and rye products. Z. Lebensm. Unters. Forsch. 182:287-293.
-
(1986)
Z. Lebensm. Unters. Forsch.
, vol.182
, pp. 287-293
-
-
Fretzdorff, B.1
Weipert, D.2
-
68
-
-
84986802467
-
Effect of heat treatments on the phytic acid content of maize products
-
Khan, N., Zaman, R. and Elahi, M. 1991. Effect of heat treatments on the phytic acid content of maize products. J. Sci. Food Agric. 54:153-156.
-
(1991)
J. Sci. Food Agric.
, vol.54
, pp. 153-156
-
-
Khan, N.1
Zaman, R.2
Elahi, M.3
-
69
-
-
0031219011
-
The effect of lime cooking of corn on the phytic acid, calcium, total and ionizable iron content
-
Urizar-Hernandez, A.L. and Bressani, R. 1997. The effect of lime cooking of corn on the phytic acid, calcium, total and ionizable iron content. Arch. Latinoam. Nutr. 47:217-223.
-
(1997)
Arch. Latinoam. Nutr.
, vol.47
, pp. 217-223
-
-
Urizar-Hernandez, A.L.1
Bressani, R.2
-
70
-
-
84985286266
-
Changes in mineral elements and phytic acid contents during cooking of 3 California rice varieties
-
Toma, R.B. and Tabekhia, M.M. 1979. Changes in mineral elements and phytic acid contents during cooking of 3 California rice varieties. J. Food Sci. 44:619-621.
-
(1979)
J. Food Sci.
, vol.44
, pp. 619-621
-
-
Toma, R.B.1
Tabekhia, M.M.2
-
71
-
-
0000642531
-
Phytate content of some popular kuwaiti foods
-
Mameesh, M.S. and Tomar, M. 1993. Phytate content of some popular kuwaiti foods. Cereal Chem. 70:502-503.
-
(1993)
Cereal Chem.
, vol.70
, pp. 502-503
-
-
Mameesh, M.S.1
Tomar, M.2
-
72
-
-
0033016605
-
Processing of quinoa (Chenopodium quinoa, Wild): Effects on in vitro iron availability and phytate hydrolysis
-
Valencia, S., Svanberg, U., Sandberg, A.S. and Ruales, J. 1999. Processing of quinoa (Chenopodium quinoa, Wild): effects on in vitro iron availability and phytate hydrolysis. Int. J. Food Sci. Nutr. 50:203-211.
-
(1999)
Int. J. Food Sci. Nutr.
, vol.50
, pp. 203-211
-
-
Valencia, S.1
Svanberg, U.2
Sandberg, A.S.3
Ruales, J.4
-
73
-
-
0000453713
-
Effect of fermentation by pure cultures of yeasts and lactobacilli on phytic acid and polyphenol content of pearl millet
-
Khetarpaul, N. and Chauhan, B.M. 1989. Effect of fermentation by pure cultures of yeasts and lactobacilli on phytic acid and polyphenol content of pearl millet. J. Food Sci. 54:780-781.
-
(1989)
J. Food Sci.
, vol.54
, pp. 780-781
-
-
Khetarpaul, N.1
Chauhan, B.M.2
-
74
-
-
0026236940
-
Sequential fermentation of pearl-millet by yeasts and lactobacilli effect on the antinutrients and in vitro digestibility
-
Khetarpaul, N. and Chauhan, B.M. 1991. Sequential fermentation of pearl-millet by yeasts and lactobacilli effect on the antinutrients and in vitro digestibility. Plant Foods Hum. Nutr. 41:321-327.
-
(1991)
Plant Foods Hum. Nutr.
, vol.41
, pp. 321-327
-
-
Khetarpaul, N.1
Chauhan, B.M.2
-
75
-
-
84984471897
-
Effect of rabadi fermentation on phytic acid and in vitro digestibility of barley
-
Gupta, M. and Khetarpaul, N. 1993. Effect of rabadi fermentation on phytic acid and in vitro digestibility of barley. Nahrung 37:141-146.
-
(1993)
Nahrung
, vol.37
, pp. 141-146
-
-
Gupta, M.1
Khetarpaul, N.2
-
76
-
-
0342589774
-
Effect of processing on the phytic acid content of wheat products
-
Khan, N., Zaman, R. and Elahi, M. 1986. Effect of processing on the phytic acid content of wheat products. J. Agric. Food Chem. 34:1010-1012.
-
(1986)
J. Agric. Food Chem.
, vol.34
, pp. 1010-1012
-
-
Khan, N.1
Zaman, R.2
Elahi, M.3
-
77
-
-
84981842380
-
Studies on the effect of germination on the phosphorus values of some common Indian pulses
-
Belavady, B. and Banerjee, S. 1953. Studies on the effect of germination on the phosphorus values of some common Indian pulses. Food Res. 18:223.
-
(1953)
Food Res.
, vol.18
, pp. 223
-
-
Belavady, B.1
Banerjee, S.2
-
78
-
-
0033049675
-
Influence of malting on selected components of soya bean, black bean, chickpea and barley
-
Trugo, L.C., Muzquiz, M., Pedrosa, M.M., Ayet, G., Burbano, C., Cuadrado, C. and Cavieres, E. 1999. Influence of malting on selected components of soya bean, black bean, chickpea and barley. Food Chem. 65:85-90.
-
(1999)
Food Chem.
, vol.65
, pp. 85-90
-
-
Trugo, L.C.1
Muzquiz, M.2
Pedrosa, M.M.3
Ayet, G.4
Burbano, C.5
Cuadrado, C.6
Cavieres, E.7
-
79
-
-
0030786959
-
Effect of germination, under different environmental conditions, on saponins, phytic acid and tannins in lentils (Lens culinaris)
-
Ayet, G., Burbano, C., Cuadrado, C., Pedrosa, M.M., Robredo, L.M., Muzquiz, M., delaCuadra, C., Castano, A. and Osagie, A. 1997. Effect of germination, under different environmental conditions, on saponins, phytic acid and tannins in lentils (Lens culinaris). J. Sci. Food Agric. 74:273-279.
-
(1997)
J. Sci. Food Agric.
, vol.74
, pp. 273-279
-
-
Ayet, G.1
Burbano, C.2
Cuadrado, C.3
Pedrosa, M.M.4
Robredo, L.M.5
Muzquiz, M.6
delaCuadra, C.7
Castano, A.8
Osagie, A.9
-
80
-
-
0000345616
-
Antinutritional factors in weaning foods prepared from germinated cereals and legumes
-
Marero, L.M., Payumo, E.M., Aguinaldo, A.R., Matsumoto, I. and Homma, S. 1991. Antinutritional factors in weaning foods prepared from germinated cereals and legumes. Lebensm. Wiss. U. Technol. 24:177-181.
-
(1991)
Lebensm. Wiss. U. Technol.
, vol.24
, pp. 177-181
-
-
Marero, L.M.1
Payumo, E.M.2
Aguinaldo, A.R.3
Matsumoto, I.4
Homma, S.5
-
81
-
-
0017763508
-
Decrease of phytates during germination of pea seeds (Pisium sativa)
-
Chen, L.H. and Pan, S.H. 1977. Decrease of phytates during germination of pea seeds (Pisium sativa). Nutr. Rep. Int. 16:125-131.
-
(1977)
Nutr. Rep. Int.
, vol.16
, pp. 125-131
-
-
Chen, L.H.1
Pan, S.H.2
-
82
-
-
0030022577
-
Effect of malting time on chemical composition and functional properties of soybean and bambara groundnut flours
-
Akpapunam, M.A., Igbedioh, S.O. and Aremo, I. 1996. Effect of malting time on chemical composition and functional properties of soybean and bambara groundnut flours. Int. J. Food Sci. Nutr. 47:27-33.
-
(1996)
Int. J. Food Sci. Nutr.
, vol.47
, pp. 27-33
-
-
Akpapunam, M.A.1
Igbedioh, S.O.2
Aremo, I.3
-
83
-
-
0025453819
-
Irradiation and germination effects on phytate, protein and amino-acids of soybean
-
Sattar, A., Neelofar and Akhtar, M.A. 1990. Irradiation and germination effects on phytate, protein and amino-acids of soybean. Plant Foods Hum. Nutr. 40:185-194.
-
(1990)
Plant Foods Hum. Nutr.
, vol.40
, pp. 185-194
-
-
Sattar, A.1
Neelofar Akhtar, M.A.2
-
84
-
-
84985095055
-
Phytate phosphorus and mineral changes during germination and cooking of black gram (Phaseolus mungo) seeds
-
Reddy, N.R., Balakrishnan, C.V. and Salunkhe, D.K. 1978. Phytate phosphorus and mineral changes during germination and cooking of black gram (Phaseolus mungo) seeds. J. Food Sci. 43:540-543.
-
(1978)
J. Food Sci.
, vol.43
, pp. 540-543
-
-
Reddy, N.R.1
Balakrishnan, C.V.2
Salunkhe, D.K.3
-
85
-
-
0011175005
-
Effects of germination on proteins, raffinose oligosaccharides, and antinutritional factors in the great northern beans (Phaseolus vulgaris L)
-
Sathe, S.K., Deshpande, S.S., Reddy, N.R., Goll, D.E. and Salunkhe, D.K. 1983. Effects of germination on proteins, raffinose oligosaccharides, and antinutritional factors in the great northern beans (Phaseolus vulgaris L). J. Food Sci. 48:1796-1800.
-
(1983)
J. Food Sci.
, vol.48
, pp. 1796-1800
-
-
Sathe, S.K.1
Deshpande, S.S.2
Reddy, N.R.3
Goll, D.E.4
Salunkhe, D.K.5
-
86
-
-
0001599073
-
Changes in quantities of inositol phosphates during maturation and germination of legume seeds
-
Honke, J., Kozlowska, H., Vidal-Valverde, C., Frias, J. and Gorecki, R. 1998. Changes in quantities of inositol phosphates during maturation and germination of legume seeds. Z. Lebensm. Unters. Forsch. 206:279-283.
-
(1998)
Z. Lebensm. Unters. Forsch.
, vol.206
, pp. 279-283
-
-
Honke, J.1
Kozlowska, H.2
Vidal-Valverde, C.3
Frias, J.4
Gorecki, R.5
-
87
-
-
84987277201
-
Effect of germination on phytic acid, protein and fat-content of rapeseed
-
Thompson, L.U. and Serraino, M.R. 1985. Effect of germination on phytic acid, protein and fat-content of rapeseed. J. Food Sci. 50:1200.
-
(1985)
J. Food Sci.
, vol.50
, pp. 1200
-
-
Thompson, L.U.1
Serraino, M.R.2
-
88
-
-
0028066691
-
Alkaloid, alpha-galactoside and phytic acid changes in germinating lupin seeds
-
delaCuadra, C., Muzquiz, M., Burbano, C., Ayet, G., Calvo, R., Osagie, A. and Cuadrado, C. 1994. Alkaloid, alpha-galactoside and phytic acid changes in germinating lupin seeds. J. Sci. Food Agric. 66:357-364.
-
(1994)
J. Sci. Food Agric
, vol.66
, pp. 357-364
-
-
delaCuadra, C.1
Muzquiz, M.2
Burbano, C.3
Ayet, G.4
Calvo, R.5
Osagie, A.6
Cuadrado, C.7
-
89
-
-
84986840492
-
Biochemical changes in phosphorus compounds and in the activity of phytase and alpha-amylase in the rice (Oryza sativa) grain during germination
-
Kikunaga, S., Katoh, Y. and Takahashi, M. 1991. Biochemical changes in phosphorus compounds and in the activity of phytase and alpha-amylase in the rice (Oryza sativa) grain during germination. J. Sci. Food Agric. 56:335-343.
-
(1991)
J. Sci. Food Agric.
, vol.56
, pp. 335-343
-
-
Kikunaga, S.1
Katoh, Y.2
Takahashi, M.3
-
90
-
-
84987357746
-
Effects of germination and pure culture fermentation by yeasts and lactobacilli on phytic acid and polyphenol content of pearl-millet
-
Khetarpaul, N. and Chauhan, B.M. 1990. Effects of germination and pure culture fermentation by yeasts and lactobacilli on phytic acid and polyphenol content of pearl-millet. J. Food Sci. 55:1180-1182.
-
(1990)
J. Food Sci.
, vol.55
, pp. 1180-1182
-
-
Khetarpaul, N.1
Chauhan, B.M.2
-
91
-
-
0000126532
-
Effects of phytic acid on protein digestibility (in vitro) and HCl-extractability of minerals in pearl-millet sprouts
-
Kumar, A. and Chauhan, B.M. 1993. Effects of phytic acid on protein digestibility (in vitro) and HCl-extractability of minerals in pearl-millet sprouts. Cereal Chem. 70:504-506.
-
(1993)
Cereal Chem.
, vol.70
, pp. 504-506
-
-
Kumar, A.1
Chauhan, B.M.2
-
92
-
-
0001993965
-
Nutrient and antinutrient changes in finger millet (Eleusine coracana) during sprouting
-
Mbithi-Mwikya, S., Van Camp, J., Yiru, Y. and Huyghebaert, A. 2000. Nutrient and antinutrient changes in finger millet (Eleusine coracana) during sprouting. Lebensm.Wiss. U. Technol. 33:9-14.
-
(2000)
Lebensm.Wiss. U. Technol.
, vol.33
, pp. 9-14
-
-
Mbithi-Mwikya, S.1
Van Camp, J.2
Yiru, Y.3
Huyghebaert, A.4
-
93
-
-
0031036827
-
Changes in carbohydrate, free amino acids, organic acids, phytate and HCl extractability of minerals during germination and fermentation of finger millet (Eleusine coracana)
-
Sripriya, G., Antony, U. and Chandra, T.S. 1997. Changes in carbohydrate, free amino acids, organic acids, phytate and HCl extractability of minerals during germination and fermentation of finger millet (Eleusine coracana). Food Chem. 58:345-350.
-
(1997)
Food Chem.
, vol.58
, pp. 345-350
-
-
Sripriya, G.1
Antony, U.2
Chandra, T.S.3
-
94
-
-
84987317207
-
Phytate reduction in oats during malting
-
Larsson, M. and Sandberg, A.S. 1992. Phytate reduction in oats during malting. J. Food Sci. 57:994-997.
-
(1992)
J. Food Sci.
, vol.57
, pp. 994-997
-
-
Larsson, M.1
Sandberg, A.S.2
-
95
-
-
0031421631
-
Effect of extrusion processing on the soluble and insoluble fiber, and phytic acid contents of cereal brans
-
Gualberto, D. G., Bergman, C.J., Kazemzadeh, M. andWeber, C.W. 1997. Effect of extrusion processing on the soluble and insoluble fiber, and phytic acid contents of cereal brans. Plant Foods Hum. Nutr. 51:187-198.
-
(1997)
Plant Foods Hum. Nutr.
, vol.51
, pp. 187-198
-
-
Gualberto, D.G.1
Bergman, C.J.2
Kazemzadeh, M.3
-
96
-
-
84985279960
-
Effects of dehulling on phytic acid, polyphenols, and enzyme inhibitors of dry beans (Phaseolus vulgaris L)
-
Deshpande, S.S., Sathe, S.K., Salunkhe, D.K. and Cornforth, D.P. 1982. Effects of dehulling on phytic acid, polyphenols, and enzyme inhibitors of dry beans (Phaseolus vulgaris L). J. Food Sci. 47:1846-1850.
-
(1982)
J. Food Sci.
, vol.47
, pp. 1846-1850
-
-
Deshpande, S.S.1
Sathe, S.K.2
Salunkhe, D.K.3
Cornforth, D.P.4
-
97
-
-
0032168639
-
Effect of traditional processes on phytate and mineral content of pearl millet
-
Abdalla, A.A., El Tinay, A. H., Mohamed, B.E. and Abdalla, A.H. 1998. Effect of traditional processes on phytate and mineral content of pearl millet. Food Chem. 63:79-84.
-
(1998)
Food Chem.
, vol.63
, pp. 79-84
-
-
Abdalla, A.A.1
El Tinay, A.H.2
Mohamed, B.E.3
Abdalla, A.H.4
-
98
-
-
0000141031
-
Tannins and phytate content in proso millets (Panicum miliaceum)
-
Lorenz, K. 1983. Tannins and phytate content in proso millets (Panicum miliaceum). Cereal Chem. 60:424-426.
-
(1983)
Cereal Chem.
, vol.60
, pp. 424-426
-
-
Lorenz, K.1
-
99
-
-
0021794145
-
Phytic acid changes in soybeans fermented by traditional inoculum and 6 strains of Rhizopus oligosporus
-
Sutardi and Buckle, K.A. 1985. Phytic acid changes in soybeans fermented by traditional inoculum and 6 strains of Rhizopus oligosporus. J. Appl. Bacteriol. 58:539-543.
-
(1985)
J. Appl. Bacteriol.
, vol.58
, pp. 539-543
-
-
Sutardi Buckle, K.A.1
-
100
-
-
84985268967
-
Reduction in phytic acid levels in soybeans during tempeh production, storage and frying
-
Sutardi and Buckle, K.A. 1985. Reduction in phytic acid levels in soybeans during tempeh production, storage and frying. J. Food Sci. 50:260-262, 263.
-
(1985)
J. Food Sci.
, vol.50
-
-
Sutardi Buckle, K.A.1
-
101
-
-
43949153735
-
Reduction in antinutritional and toxic components in plant foods by fermentation
-
Reddy, N.R. and Pierson, M.D. 1994. Reduction in antinutritional and toxic components in plant foods by fermentation. Food Res. Int. 27:281-290.
-
(1994)
Food Res. Int.
, vol.27
, pp. 281-290
-
-
Reddy, N.R.1
Pierson, M.D.2
-
102
-
-
0019180975
-
Effect of fermentation on the nutrient status of locust beans
-
Eka, O.U. 1980. Effect of fermentation on the nutrient status of locust beans. Food Chem. 5:303-308.
-
(1980)
Food Chem.
, vol.5
, pp. 303-308
-
-
Eka, O.U.1
-
103
-
-
84987278801
-
Changes in selected chemical and antinutritional components during tempeh preparation using fresh and hardened common beans
-
Paredes-Lopez, O. and Harry, G.I. 1989. Changes in selected chemical and antinutritional components during tempeh preparation using fresh and hardened common beans. J. Food Sci. 54:968-970.
-
(1989)
J. Food Sci.
, vol.54
, pp. 968-970
-
-
Paredes-Lopez, O.1
Harry, G.I.2
-
104
-
-
0028359912
-
Indigenous legume fermentation-effect on some antinutrients and in vitro digestibility of starch and protein
-
Yadav, S. and Khetarpaul, N. 1994. Indigenous legume fermentation-effect on some antinutrients and in vitro digestibility of starch and protein. Food Chem. 50:403-406.
-
(1994)
Food Chem.
, vol.50
, pp. 403-406
-
-
Yadav, S.1
Khetarpaul, N.2
-
105
-
-
84985204557
-
Effects of fermentation on phytate phosphorus and mineral content in black gram, rice, and black gram and rice blends
-
Reddy, N.R. and Salunkhe, D.K. 1980. Effects of fermentation on phytate phosphorus and mineral content in black gram, rice, and black gram and rice blends. J. Food Sci. 45:1708-1712.
-
(1980)
J. Food Sci.
, vol.45
, pp. 1708-1712
-
-
Reddy, N.R.1
Salunkhe, D.K.2
-
106
-
-
0029785007
-
Natural fermentation of lentils: Influence of time, concentration and temperature on the kinetics of hydrolysis of inositol phosphates
-
Kozlowska, H., Honke, J., Sadowska, J., Frias, J. andVidal-Valverde, C. 1996. Natural fermentation of lentils: Influence of time, concentration and temperature on the kinetics of hydrolysis of inositol phosphates. J. Sci. Food Agric. 71:367-375.
-
(1996)
J. Sci. Food Agric.
, vol.71
, pp. 367-375
-
-
Kozlowska, H.1
Honke, J.2
Sadowska, J.3
Frias, J.4
Vidal-Valverde, C.5
-
107
-
-
53349129886
-
Effect of natural fermentation on the content of inositol phosphates in lentils
-
Cuadrado, C., Ayet, G., Robredo, L.M., Tabera, J., Villa, R., Pedrosa, M.M., Burbano, C. and Muzquiz, M. 1996. Effect of natural fermentation on the content of inositol phosphates in lentils. Z. Lebensm. Unters. Forsch. 203:268-271.
-
(1996)
Z. Lebensm. Unters. Forsch.
, vol.203
, pp. 268-271
-
-
Cuadrado, C.1
Ayet, G.2
Robredo, L.M.3
Tabera, J.4
Villa, R.5
Pedrosa, M.M.6
Burbano, C.7
Muzquiz, M.8
-
108
-
-
84988156441
-
Effect of processing on some antinutritive and toxic components and on the nutritional composition of the African oil bean seed (Pentaclethra macrophylla benth)
-
Kingsley, M.O. 1995. Effect of processing on some antinutritive and toxic components and on the nutritional composition of the African oil bean seed (Pentaclethra macrophylla benth). J. Sci. Food Agric. 68:153-158.
-
(1995)
J. Sci. Food Agric.
, vol.68
, pp. 153-158
-
-
Kingsley, M.O.1
-
109
-
-
84985216683
-
Degradation of phytic acid in oncom (fermented peanut press cake)
-
Fardiaz, D. and Markakis, P. 1981. Degradation of phytic acid in oncom (fermented peanut press cake). J. Food Sci. 46:523-525.
-
(1981)
J. Food Sci.
, vol.46
, pp. 523-525
-
-
Fardiaz, D.1
Markakis, P.2
-
110
-
-
0001410826
-
Effects of phytase from 3 yeasts on phytate reduction in Norwegian whole wheat-flour
-
Harland, B.F. and Frolich, W. 1989. Effects of phytase from 3 yeasts on phytate reduction in Norwegian whole wheat-flour. Cereal Chem. 66:357-358.
-
(1989)
Cereal Chem.
, vol.66
, pp. 357-358
-
-
Harland, B.F.1
Frolich, W.2
-
111
-
-
0041064220
-
HCl extractability of minerals from rabadi-a wheat- flour fermented food
-
Gupta, M. and Khetarpaul, N. 1993. HCl extractability of minerals from rabadi-a wheat- flour fermented food. J. Agric. Food Chem. 41:125-127.
-
(1993)
J. Agric. Food Chem.
, vol.41
, pp. 125-127
-
-
Gupta, M.1
Khetarpaul, N.2
-
112
-
-
84923329301
-
Effect of temperature and fermentation time on phytic acid and polyphenol content of rabadi-a fermented pearl-millet food
-
Dhankher, N. and Chauhan, B.M. 1987. Effect of temperature and fermentation time on phytic acid and polyphenol content of rabadi-a fermented pearl-millet food. J. Food Sci. 52:828-829.
-
(1987)
J. Food Sci.
, vol.52
, pp. 828-829
-
-
Dhankher, N.1
Chauhan, B.M.2
-
113
-
-
0001657970
-
Studies on kenkey with particular reference to calcium and phytic acid
-
Amoa, B. and Muller, H.G. 1976. Studies on kenkey with particular reference to calcium and phytic acid. Cereal Chem. 53:365-375.
-
(1976)
Cereal Chem.
, vol.53
, pp. 365-375
-
-
Amoa, B.1
Muller, H.G.2
-
114
-
-
33751519945
-
Destruction of phytic acid during home breadmaking
-
Mckenzieparnell, J.M. and Davies, N.T. 1986. Destruction of phytic acid during home breadmaking. Food Chem. 22:181-192.
-
(1986)
Food Chem.
, vol.22
, pp. 181-192
-
-
McKenzieparnell, J.M.1
Davies, N.T.2
-
116
-
-
84987365816
-
Phytic acid in soy and its hydrolysis during bread making
-
Ranhotra, G.S., Loewe, R.J. and Puyat, L.V. 1974. Phytic acid in soy and its hydrolysis during bread making. J. Food Sci. 39:1023-1025.
-
(1974)
J. Food Sci.
, vol.39
, pp. 1023-1025
-
-
Ranhotra, G.S.1
Loewe, R.J.2
Puyat, L.V.3
-
117
-
-
84987322053
-
Preparation of high bran arabic bread with low phytic acid content
-
Dagher, S.M., Shadarevian, S. and Birbari, W. 1987. Preparation of high bran arabic bread with low phytic acid content. J. Food Sci. 52:1600-1603.
-
(1987)
J. Food Sci.
, vol.52
, pp. 1600-1603
-
-
Dagher, S.M.1
Shadarevian, S.2
Birbari, W.3
-
118
-
-
84982634925
-
Phytate hydrolysis during breadmaking in several sorts of Polish bread
-
Bartnik, M. and Florysiak, J. 1988. Phytate hydrolysis during breadmaking in several sorts of Polish bread. Nahrung 32:37-42.
-
(1988)
Nahrung
, vol.32
, pp. 37-42
-
-
Bartnik, M.1
Florysiak, J.2
-
119
-
-
0007748660
-
Tempeh prepared from germinated soybeans
-
Suparmo and Markakis, P. 1987. Tempeh prepared from germinated soybeans. J. Food Sci. 52:1736-1737.
-
(1987)
J. Food Sci.
, vol.52
, pp. 1736-1737
-
-
Suparmo Markakis, P.1
-
120
-
-
0347110504
-
Effect of storage on cooking quality characteristics of grain legumes
-
Chitra, U. and Singh, U. 1998. Effect of storage on cooking quality characteristics of grain legumes. J. Food Sci. Technol. (India) 35:51-54.
-
(1998)
J. Food Sci. Technol. (India)
, vol.35
, pp. 51-54
-
-
Chitra, U.1
Singh, U.2
-
121
-
-
0002280757
-
Effect of storage on pectin, phytic acid and minerals in chickpea (Cicer arietinum L.)
-
Gulati, N. and Sood, D.R. 1998. Effect of storage on pectin, phytic acid and minerals in chickpea (Cicer arietinum L.). J. Food Sci. Technol. (India) 35:342-345.
-
(1998)
J. Food Sci. Technol. (India)
, vol.35
, pp. 342-345
-
-
Gulati, N.1
Sood, D.R.2
-
122
-
-
0001066692
-
Stability of phytate in barley and beans during storage
-
Ockenden, I., Falk, D.E. and Lott, J.N.A. 1997. Stability of phytate in barley and beans during storage. J. Agric. Food Chem. 45:1673-1677.
-
(1997)
J. Agric. Food Chem.
, vol.45
, pp. 1673-1677
-
-
Ockenden, I.1
Falk, D.E.2
Lott, J.N.A.3
-
123
-
-
0000633485
-
Effects of pretreatment with gammarays or microwaves on storage stability of dry beans
-
Cunha, M.F., Sgarbieri, V.C. and Damasio, M.H. 1993. Effects of pretreatment with gammarays or microwaves on storage stability of dry beans. J. Agric. Food Chem. 41:1710-1715.
-
(1993)
J. Agric. Food Chem.
, vol.41
, pp. 1710-1715
-
-
Cunha, M.F.1
Sgarbieri, V.C.2
Damasio, M.H.3
|