다음과 같은 기능을 한번의 로그인으로 사용 할 수 있습니다.
NTIS 바로가기
Annals of agricultural science, v.56 no.2, 2011년, pp.57 - 61
Hefnawy, T.H. (Department of Biochemistry, Faculty of Agriculture , Zagazig University, Zagazig, Egypt)
AI-Helper
The effects of microwave cooking and other traditional cooking methods such as boiling and autoclaving on the nutritional composition and anti-nutritional factors of lentils were studied. Cooking treatments causing decrease in carbohydrate fractions was completely eliminated after cookin...
2000 Approved Methods of the AACC International, Methods 44-17, 76-13, 08-16, 32-40 and 35-05
AOAC 2000 Official Methods of Analysis of AOAC International
Plant Foods Hum. Nutr. Barampama 48 349 1995 10.1007/BF01088494 Effect of soaking, cooking and fermentation on composition, in-vitro starch digestibility and nutritive value of common beans
Am. J. Clin. Nutr. Brand 51 416 1990 10.1093/ajcn/51.3.416 Plasma glucose and insulin responses to traditional Pima Indian meals
Food Rev. Int. Bressani 9 237 1993 10.1080/87559129309540960 Grain quality of common beans
J. Sci. Food Agric. Chau 75 447 1997 10.1002/(SICI)1097-0010(199712)75:4<447::AID-JSFA896>3.0.CO;2-5 Effect of cooking on content of amino acids and antinutrients in three Chinese indigenous legume seeds
Food Chem. Costa 94 327 2006 10.1016/j.foodchem.2004.11.020 Chemical composition, dietary fiber and resistant starch contents of raw and cooked pea, common bean, chickpea and lentil legumes
Food Res. Int. Dave Oomah 44 436 2011 10.1016/j.foodres.2010.09.027 Phenolics and antioxidant activity of lentil and pea hulls
Trends Food Sci. Technol. Ereifej 11 374 2001 10.1016/S0924-2244(00)00067-4 Chemical composition selected Jordanian cereals and legumes as compared with the FAO
J. AOAC Int. Gawalko 80 2 379 1997 10.1093/jaoac/80.2.379 Comparison of closedvessel and focused open-vessel microwave dissolution for determination of cadmium, copper, lead, and selenium in wheat, wheat products, corn bran, and rice flour by transverse-heated graphite furnace atomic absorption spectrometry
Cereal Foods World Hahn 29 776 1984 Tannins and phenols of sorghum
J. Nutr. Cancer Hangen 44 60 2002 10.1207/S15327914NC441_8 Consumption of black beans and navy beans (Phaseolus vulgaris) reduced azoxymethane-induced colon cancer in rats
Cereal Foods World Haytowitz 28 382 1983 Effect of cooking on nutrient retention of legumes
Plant Food Hum. Nutr. Hernandez-Infante 52 199 1998 10.1023/A:1008033610737 Impact of microwave heating on hemagglutinins, trypsin inhibitors and protein quality of selected legume seeds
Am. J. Clin. Nutr. Kelsey 31 142 1978 10.1093/ajcn/31.1.142 A review of research on effect of fibre intake on man
Food Chem. Khalil 54 177 1995 10.1016/0308-8146(95)00024-D The effect of cooking, autoclaving and germination on the nutritional quality of faba beans
Int. J. Food Sci. Nutr. Khatoon 55 441 2004 10.1080/09637480400009102 Nutritional quality of microwave-cooked and pressure-cooked legumes
J. Agric. Food Chem. Latta 28 1313 1980 10.1021/jf60232a049 A simple and rapid colorimetric method for phytate determination
J. Food Process. Preserv. Longe 7 143 1983 10.1111/j.1745-4549.1983.tb00672.x Varietal differences in chemical characteristics related to cooking quality of cowpea
J. Agric. Food Chem. Price 26 1214 1978 10.1021/jf60219a031 A critical evaluation of the vanillin reaction as an assay for tannin in sorghum grain
J. Agric. Food Chem. Rajko 45 3565 1997 10.1021/jf970146q Designed experiments for reducing antinutritive agents in soybean by microwave energy
J. Food Sci. Reddy 53 107 1988 10.1111/j.1365-2621.1988.tb10187.x Removal of phytate from great northern beans (Phaseous vulgaris L.) and its combined density fraction
SAS 2002 SAS User’s Guide: Statistics, Version 5 Edition
Plant Foods Hum. Nutr. Sharma 47 287 1995 10.1007/BF01088265 Effect of dietary fibre from cereal brans and legume seed coats on serum lipids in rats
J. Sci. Food Agric. Smith 31 321 1980 10.1002/jsfa.2740310403 The determination of trypsin inhibitor levels in foodstuffs
Cereal Chem. Tkachuk 46 206 1969 Amino acid compositions of cereals and oil seed meals
Food Chem. Vijayakumari 63 259 1998 10.1016/S0308-8146(97)00207-0 Effect of soaking and heat processing on the levels of antinutrients and digestible proteins in seeds of Vigna aconitifolia and Vigna sinensis
Nutr. Reports Int. Viswanathan 40 803 1989 Responses to legumes in NIDDM subjects-lower plasma- glucose and higher insulin levels
Cereal Chem. Wang 82 671 2005 10.1094/CC-82-0671 Optimization of a laboratory dehulling process for lentils (Lens culinaris)
J. Sci. Food Agric. Wang 88 885 2008 10.1002/jsfa.3165 Effect of variety and crude protein content on dehulling quality and on the resulting chemical composition of red lentil (Lens culinaris)
J. Sci. Food Agric. Wang 85 1631 2005 10.1002/jsfa.2134 Determination of cooking times of pulses using an automated Mattson cooker apparatus
Food Chem. Wang 95 493 2006 10.1016/j.foodchem.2005.02.001 Effect of variety and crude protein content on nutrients and certain antinutrients in lentil (Lens culinaris)
Food Chem. Wang 58 59 1997 10.1016/S0308-8146(96)00212-9 Effect of processing methods on nutrients and anti-nutritional factors in cowpea
Food Chem. Wang 111 132 2008 10.1016/j.foodchem.2008.03.047 Effect of variety and processing on nutrients and certain antinutrients in field peas (Pisum sativum)
Food Sci. Technol. Wang 42 842 2009 Influence of cooking and dehulling on nutritional composition of several varieties of lentils (Lens culinaris)
*원문 PDF 파일 및 링크정보가 존재하지 않을 경우 KISTI DDS 시스템에서 제공하는 원문복사서비스를 사용할 수 있습니다.
오픈액세스 학술지에 출판된 논문
Copyright KISTI. All Rights Reserved.
※ AI-Helper는 부적절한 답변을 할 수 있습니다.