Article ID | Journal | Published Year | Pages | File Type |
---|---|---|---|---|
6404804 | LWT - Food Science and Technology | 2013 | 6 Pages |
Abstract
⺠Effects of pressure up to 600 MPa on antinutritional factors and protein digestibility of peas and beans were analysed. ⺠Results showed that oligosaccharides, phytic acid and trypsin inhibitor activity were reduced by all applied pressure conditions. ⺠Total phenolic acids were reduced in some pressurised peas and beans whereby cooking yielded greater levels of reduction. ⺠Protein digestibility was improved by applying 600 MPa at 60 °C (peas: 30 or 60 min, beans: 60 min).
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Agricultural and Biological Sciences
Food Science
Authors
Gertrud Linsberger-Martin, Karin Weiglhofer, Thao Phan Thi Phuong, Emmerich Berghofer,