کد مقاله | کد نشریه | سال انتشار | مقاله انگلیسی | نسخه تمام متن |
---|---|---|---|---|
1190809 | 963539 | 2007 | 7 صفحه PDF | دانلود رایگان |
عنوان انگلیسی مقاله ISI
Content of antinutritional factors and HCl-extractability of minerals from white bean (Phaseolus vulgaris) cultivars: Influence of soaking and/or cooking
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کلمات کلیدی
موضوعات مرتبط
مهندسی و علوم پایه
شیمی
شیمی آنالیزی یا شیمی تجزیه
پیش نمایش صفحه اول مقاله
چکیده انگلیسی
White bean seeds were subjected to soaking in distilled water for 1, 2 and 3 days. In order to perform complete processing, the seeds were cooked until soft. Effects of soaking and/or cooking of white bean seeds on antinutritional factors, mineral contents and HCl-extractability were studied. Phytic acid and polyphenol contents of all cultivars were reduced. Soaking alone and soaking, followed by cooking, reduced mineral contents of the cultivars, but HCl-extractability was significantly (P ⩽ 0.01) improved to varying extents, depending on cultivar type. Soaking and/or cooking treatment was thus found to be an effective technique and caused further improvement in the availability of both major and trace minerals in white bean.
ناشر
Database: Elsevier - ScienceDirect (ساینس دایرکت)
Journal: Food Chemistry - Volume 100, Issue 1, 2007, Pages 362–368
Journal: Food Chemistry - Volume 100, Issue 1, 2007, Pages 362–368
نویسندگان
Hagir B. ElMaki, Samia M. AbdelRahaman, Wisal H. Idris, Amro B. Hassan, Elfadil E. Babiker, Abdullahi H. El Tinay,