The relationship of endogenous phytase, phytic acid and moisture uptake with cooking time in Vicia faba minor cv. Aladin
- Other title
- Corrélation entre phytase endogène, acide phytique et absorption d'eau d'une part et durée de cuisson d'autre part chez Vicia faba minor cv. Aladin (fr)
- Author
- HENDERSON, H. M1 ; ANKRAH, S. A
[1] Univ. Manitoba, dep. food sci., Winnipeg, Canada - Source
Food chemistry. 1985, Vol 17, Num 1, pp 1-11 ; ref : 24 ref
- CODEN
- FOCHDJ
- ISSN
- 0308-8146
- Scientific domain
- Food science technology
- Publisher
- Elsevier, Oxford
- Publication country
- United Kingdom
- Document type
- Article
- Language
- English
- Keyword (fr)
- 6-Phytase Activité enzymatique Composition chimique Cuisson Enzyme Facteur antinutritionnel Fève Phytique acide Température Trempage
- Keyword (en)
- 6-Phytase Enzymatic activity Chemical composition Firing Enzyme Antinutrient factor Fababean Phytic acid Temperature Soaking
- Keyword (es)
- Actividad enzimatica Composicion quimica Coccion Enzima Temperatura
- 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
- 9088076
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
10.1016/0308-8146(85)90087-1 
https://dx.doi.org/10.1016/0308-8146(85)90087-1
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