Literature DB >> 7462520

Effect of heat treatment on the toxicity and nutritive value of dry bean (Phaseolus vulgaris var. Rosinha G2) proteins.

P L Antunes, V C Sgarbieri.   

Abstract

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Year:  1980        PMID： 7462520     DOI： 10.1021/jf60231a004

Source DB:  PubMed          Journal:  J Agric Food Chem        ISSN： 0021-8561            Impact factor:   5.279


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  6 in total

1.  Association between seed coat polyphenolics (tannins) and disease resistance in common bean.

Authors:  F M A Islam; J Rengifo; R J Redden; K E Basford; S E Beebe
Journal:  Plant Foods Hum Nutr       Date:  2003       Impact factor: 3.921

2.  Use of two varieties of hard-to-cook beans (Phaseolus vulgaris) and cowpeas (Vigna unguiculata) in the processing of koki (a steamed legume product).

Authors:  C M Mbofung; N Rigby; K Waldron
Journal:  Plant Foods Hum Nutr       Date:  1999       Impact factor: 3.921

Review 3.  Anti-nutritional and toxic factors in food legumes: a review.

Authors:  Y P Gupta
Journal:  Plant Foods Hum Nutr       Date:  1987       Impact factor: 3.921

4.  Agrobotanical traits and chemical composition of Cassia obtusifolia L.: a lesser-known legume of the Western Ghats region of South India.

Authors:  V Vadivel; K Janardhanan
Journal:  Plant Foods Hum Nutr       Date:  2002       Impact factor: 3.921

5.  Effect of heating and fortification with lysine on protein quality of minor millets.

Authors:  P Geervani; B O Eggum
Journal:  Plant Foods Hum Nutr       Date:  1989-12       Impact factor: 3.921

6.  Effect of household cooking methods on nutritional and anti nutritional factors in green cowpea (Vigna unguiculata) pods.

Authors:  Jasraj K Deol; Kiran Bains
Journal:  J Food Sci Technol       Date:  2010-10-31       Impact factor: 2.701
  6 in total

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