Comparison of color, anti-nutritional factors, minerals, phenolic profile and protein digestibility between hard-to-cook and easy-to-cook grains from different kidney bean (Phaseolus vulgaris) accessions (English)
- New search for: Parmar, Naincy
- New search for: Singh, Narpinder
- New search for: Kaur, Amritpal
- New search for: Thakur, Sheetal
- New search for: Parmar, Naincy
- New search for: Singh, Narpinder
- New search for: Kaur, Amritpal
- New search for: Thakur, Sheetal
In:
Journal of Food Science and Technology
;
54
, 4
; 1023-1034
;
2017
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ISSN:
- Article (Journal) / Print
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Title:Comparison of color, anti-nutritional factors, minerals, phenolic profile and protein digestibility between hard-to-cook and easy-to-cook grains from different kidney bean (Phaseolus vulgaris) accessions
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Contributors:Parmar, Naincy ( author ) / Singh, Narpinder ( author ) / Kaur, Amritpal ( author ) / Thakur, Sheetal ( author )
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Published in:Journal of Food Science and Technology ; 54, 4 ; 1023-1034
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Publisher:
- New search for: Springer India
- New search for: Springer
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Place of publication:Mysore, India
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Publication date:2017
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ISSN:
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ZDBID:
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DOI:
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Type of media:Article (Journal)
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Type of material:Print
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Language:English
- New search for: 310/5800
- New search for: 58.00 / 58.34
- Further information on Basic classification
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Keywords:
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Classification:
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Source:
Table of contents – Volume 54, Issue 4
The tables of contents are generated automatically and are based on the data records of the individual contributions available in the index of the TIB portal. The display of the Tables of Contents may therefore be incomplete.
- 853
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Pulses: an overviewSingh, Narpinder et al. | 2017
- 858
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Bioactive constituents in pulses and their health benefitsSingh, Balwinder / Singh, Jatinder Pal / Shevkani, Khetan / Singh, Narpinder / Kaur, Amritpal et al. | 2016
- 871
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Nutritional properties of green gram germinated in mineral fortified soak water: I. Effect of dehulling on total and bioaccessible nutrients and bioactive componentsOghbaei, Morteza / Prakash, Jamuna et al. | 2016
- 880
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Nutritional properties of green gram germinated in mineral fortified soak water: II. Effect of cooking on total and bioaccessible nutrients and bioactive componentsOghbaei, Morteza / Prakash, Jamuna et al. | 2016
- 890
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Assessment of Maillard reaction evolution, prebiotic carbohydrates, antioxidant activity and α-amylase inhibition in pulse floursMoussou, Nadia / Corzo-Martínez, Marta / Sanz, María Luz / Zaidi, Farid / Montilla, Antonia / Villamiel, Mar et al. | 2016
- 901
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Effect of triple retrogradation treatment on chickpea resistant starch formation and its characterizationJagannadham, K. / Parimalavalli, R. / Surendra Babu, A. et al. | 2016
- 909
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Effect of dehulling, germination and cooking on nutrients, anti-nutrients, fatty acid composition and antioxidant properties in lentil (Lens culinaris)Pal, R. S. / Bhartiya, Anuradha / Yadav, Pradhuman / Kant, Lakshmi / Mishra, K. K. / Aditya, J. P. / Pattanayak, A. et al. | 2016
- 921
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Ultrasound assisted extraction of polyphenols and their distribution in whole mung bean, hull and cotyledonSingh, Barinderjit / Singh, Narpinder / Thakur, Sheetal / Kaur, Amritpal et al. | 2016
- 933
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Fourier transform infrared and Raman spectroscopic study of the effect of the thermal treatment and extraction methods on the characteristics of ayocote bean starchesBernardino-Nicanor, Aurea / Acosta-García, Gerardo / Güemes-Vera, Norma / Montañez-Soto, José Luis / Ángeles Vivar-Vera, María / González-Cruz, Leopoldo et al. | 2016
- 944
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Dielectric properties, optimum formulation and microwave baking conditions of chickpea cakesAlifakı, Yaşar Özlem / Şakıyan, Özge et al. | 2016
- 954
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Antioxidant activity and polyphenolic compound stability of lentil-orange peel powder blend in an extrusion processRathod, Rahul P. / Annapure, Uday S. et al. | 2016
- 964
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Physicochemical characterization, antioxidant and anticancer activities of proteins from four legume speciesChen, Zhongqin / Wang, Jingya / Liu, Wei / Chen, Haixia et al. | 2016
- 973
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Studies on physico-chemical and cooking characteristics of rice bean varieties grown in NE region of IndiaBepary, Rejaul Hoque / Wadikar, D. D. / Neog, Seuji Borah / Patki, P. E. et al. | 2016
- 987
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Chickpeas suppress postprandial blood glucose concentration, and appetite and reduce energy intake at the next mealZafar, Tasleem A. / Kabir, Yearul et al. | 2016
- 995
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Application of electrolyzed water on reducing the microbial populations on commercial mung bean sproutsLiu, Rui / Yu, Zhang-Long et al. | 2016
- 1002
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Near-isogenic lines of desi chickpea (Cicer arietinum L.) that differ in milling ease: differences in chemical compositionWood, Jennifer A. / Knights, Edmund J. / Campbell, Grant M. / Choct, Mingan et al. | 2017
- 1014
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Changes in levels of enzyme inhibitors during soaking and cooking for pulses available in CanadaShi, Lan / Mu, Kaiwen / Arntfield, Susan D. / Nickerson, Michael T. et al. | 2017
- 1023
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Comparison of color, anti-nutritional factors, minerals, phenolic profile and protein digestibility between hard-to-cook and easy-to-cook grains from different kidney bean (Phaseolus vulgaris) accessionsParmar, Naincy / Singh, Narpinder / Kaur, Amritpal / Thakur, Sheetal et al. | 2017
- 1035
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Genetic variability for iron and zinc as well as antinutrients affecting bioavailability in black gram (Vigna mungo (L.) Hepper)Singh, Jagdish / Kanaujia, Rajani / Srivastava, A. K. / Dixit, G. P. / Singh, N. P. et al. | 2017