Effects of Hull Scratching, Soaking, and Boiling on Antinutrients in Japanese Red Sword Bean (Canavalia gladiata )-Reference-Cited by-同舟云学术

Effects of Hull Scratching, Soaking, and Boiling on Antinutrients in Japanese Red Sword Bean (Canavalia gladiata )

Published:2016-09-16 Issue:10 Volume:81 Page:C2398-C2404
ISSN:0022-1147
Container-title:Journal of Food Science
language:en
Short-container-title:Journal of Food Science

Author:

Une Satsuki¹,Nonaka Koji²,Akiyama Junich³

Affiliation:

1. Shujitsu Junior College; 1-6-1 Nishigawara Okayama Okayama 703-8516 Japan

2. Osaka Prefecture Univ; 6-7-30 Habikino Osaka 583-8553 Japan

3. Kibi Intl. Univ; 8 Iga-cho Takahasi Okayama 716-0018 Japan

Funder

Japan Society for the Promotion of Science

Publisher

Wiley

Subject

Food Science

Link

http://onlinelibrary.wiley.com/wol1/doi/10.1111/1750-3841.13441/fullpdf

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3. Polyphenolics extracts from legume seeds: correlations between total antioxidant activity, total phenolics content, tannins content and astringency;Amarowicz;J Food Lipids,2004

4. Antioxidant activity of extract of azuki bean and its fractions;Amarowicz;J Food Lipids,2008

5. Cereal foods. Official methods of analysis;AOAC Intl;Chapter,2005

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