SFX by Ex Libris Inc.

Title:	Effect of Natural and Controlled Fermentation on Chemical Composition and Nutrient Dialyzability from Beans (Phaseolus vulgaris L.)
Source:	Journal of Agricultural and Food Chemistry [0021-8561] Porres, Jesus yr:2003

Basic

Full text

Full text available via American Chemical Society Journals

Year:

Volume:

Issue:

Start Page:

Document delivery

Request document via Library/Bibliothek

Users interested in this article also expressed an interest in the following:
description	1.	Mbithi-Mwikya, S. "Amino acid profiles after sprouting, autoclaving, and lactic acid fermentation of finger millet (Eleusine coracan) and kidney beans (Phaseolus vulgaris L.)." Journal of agricultural and food chemistry 48.8 (2000): 3081-3085.
description	2.	Haros, J. "Phytate Reduction in Bran-Enriched Bread by Phytase-Producing Bifidobacteria." Journal of agricultural and food chemistry 57.21 (2009): 10239-10244.
description	3.	Yang, H. "Near-infrared reflectance Spectroscopy-based methods for phytase registration in feed industry." Journal of agricultural and food chemistry 55.19 (2007): 7667-7675.
description	4.	Hernandez-Salazar, M. "In vitro fermentability and antioxidant capacity of the indigestible fraction of cooked black beans (Phaseolus vulgaris L.), lentils (Lens culinaris L.) and chickpeas (Cicer arietinum L.)." Journal of the science of food and agriculture 90.9 (2010): 1417-1422.
description	5.	Oomah, B. "Minor components of pulses and their potential impact on human health." Food research international 43.2 (2010): 461-482.
description	6.	Kuo, Y. "Effects of different germination conditions on the contents of free protein and non-protein amino acids of commercial legumes." Food chemistry 86.4 (2004): 537-545.
description	7.	Frontela, C. "Application of phytases as functional ingredient in foods." Archivos latinoamericanos de nutrición 58.3 (2008): 215-220.
description	8.	Mbithi-Mwikya, S. "Nutrient and antinutrient changes in finger millet (Eleusine coracan) during sprouting." Lebensmittel-Wissenschaft + [i.e. und] Technologie 33.1 (2000): 9-14.
description	9.	Rozan, Pascale [Author] [. "Amino acids in seeds and seedlings of the genus Lens." Phytochemistry 58.Oxford (2001): 281-289.
description	10.	Granito, M. "Nutritional improvement of beans (Phaseolus vulgaris) by natural fermentation." Zeitschrift für Lebensmittel-Untersuchung und -Forschung. A, European food research and technology 214.3 (2002): 226-231.
description	11.	Zijp, I. "Effect of tea and other dietary factors on iron absorption." Critical reviews in food science & nutrition 40.5 (2000): 371-398.
description	12.	Asan, M. "Microbial Phytases, Applications and Biotechnology." Journal of Agricultural Sciences 13.2 (2007): 147-155.
description	13.	Martos, F Cámara A. "Iron availability: An updated review." International journal of food sciences and nutrition 55.8 (2005): 597-606.
description	14.	Karakaya, S. "Changes in Total Phenols, Total Flavonoids, and Antioxidant Activities of Common Beans and Pinto Beans after Soaking, Cooking, and in vitro Digestion Process." Food Science and Biotechnology 19.3 (2010): 633-639.
description	15.	Roy, F. "Bioactive proteins and peptides in pulse crops: Pea, chickpea and lentil." Food research international 43.2 (2010): 432-442.
description	16.	Mallillin, Aida C. "Dietary fibre and fermentability characteristics of root crops and legumes." The British journal of nutrition 100.3 (2008): 1-4.
description	17.	LONGSTAFF, M. "THE INHIBITORY EFFECTS OF HULL POLYSACCHARIDES AND TANNINS OF FIELD BEANS (VICIA-FABA L) ON THE DIGESTION OF AMINO-ACIDS, STARCH AND LIPID AND ON DIGESTIVE ENZYME-ACTIVITIES IN YOUNG CHICKS." The British journal of nutrition 65.2 (1991): 199-216.
description	18.	Galan, P. "Iron deficiency in Europe." Public health nutrition 4.2B (2001): 537-45.
description	19.	Rochfort, S. "Phytochemicals for health, the role of pulses." Journal of agricultural and food chemistry 55.20 (2007): 7981-7994.
description	20.	"Recent Advances of Research in Antinutritional Factors in Legume Seeds and Oilseeds: Proceedings.(Book Review)." Scitech book news 29.1 (2005): 117-.