Effect of domestic processing, cooking and germination on the trypsin inhibitor activity and tannin content of faba bean (Vicia faba)
- Author
- ALKA SHARMA; SALIL SEHGAL
Haryana agricultural univ., dep. foods nutrition, Hisar 125004, India - Source
Plant foods for human nutrition (Dordrecht). 1992, Vol 42, Num 2, pp 127-133 ; ref : 28 ref
- ISSN
- 0921-9668
- Scientific domain
- Food science technology
- Publisher
- Springer, Heidelberg
- Publication country
- Germany
- Document type
- Article
- Language
- English
- Keyword (fr)
- Condition mise en œuvre Cuisson Décorticage Fève Germination Inhibition Tanin Trempage Trypsin Enzyme
- Keyword (en)
- Processing parameter Cooking Shelling Fababean Germination Inhibition Tannin Soaking Trypsin Enzyme
- Keyword (es)
- Condición puesta en ejecución Cocción Descortezamiento Haba Germinación Inhibición Tanino Remojo Trypsin Enzima
- Classification
- Pascal
- 002 Biological and medical sciences / 002A Fundamental and applied biological sciences. Psychology / 002A35 Food industries / 002A35B Food industries / 002A35B09 Fruit and vegetable industries
- Discipline
- Agrifood industries
- Origin
- Inist-CNRS
- Database
- PASCAL
- INIST identifier
- 5247408
Sauf mention contraire ci-dessus, le contenu de cette notice bibliographique peut être utilisé dans le cadre d’une licence CC BY 4.0 Inist-CNRS / Unless otherwise stated above, the content of this bibliographic record may be used under a CC BY 4.0 licence by Inist-CNRS / A menos que se haya señalado antes, el contenido de este registro bibliográfico puede ser utilizado al amparo de una licencia CC BY 4.0 Inist-CNRS
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DOI
10.1007/BF02196465 
https://dx.doi.org/10.1007/BF02196465
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