Thermal inactivation of tepary bean (Phaseolus acutifolius), soybean and lima bean protease inhibitors: effect of acidic and basic pH

Author： Osman M.A. Reid P.M. Weber C.W.

Publisher： Elsevier

ISSN： 0308-8146

Source： Food Chemistry, Vol.78, Iss.4, 2002-09, pp. : 419-423

Disclaimer: Any content in publications that violate the sovereignty, the constitution or regulations of the PRC is not accepted or approved by CNPIEC.

Previous Menu Next

Abstract

Related content

Purification and acute toxicity of a lectin extracted from tepary bean (Phaseolus acutifolius)

By Reynoso-Camacho R. Gonzalez de Meja E. Loarca-Pina G.

Food and Chemical Toxicology, Vol. 41, Iss. 1, 2003-01 ,pp. : 21-27

Elsevier

Access to resources Recommend Favorite

Tannins, Trypsin Inhibitors and Lectin Cytotoxicity in Tepary (Phaseolus acutifolius) and Common (Phaseolus vulgaris) Beans

By Mejia Elvira Valadez-Vega Maria Reynoso-Camacho Rosalia Loarca-Pina Guadalupe

Plant Foods for Human Nutrition, Vol. 60, Iss. 3, 2005-09 ,pp. : 137-145

Springer Publishing Company

Access to resources Recommend Favorite

Thermal properties of Phaseolus angularis (red bean) globulin

By Meng G.-T. Ma C.-Y.

Food Chemistry, Vol. 73, Iss. 4, 2001-06 ,pp. : 453-460

Elsevier

Access to resources Recommend Favorite

EFFECT OF LOCAL FOOD PROCESSING ON THE INOSITOL PHOSPHATE CONTENTS IN LIMA BEAN (PHASEOLUS LUNATUS L.); PIGEON PEA (CAJANUS CAJAN); AFRICAN YAM BEAN (SPHENOSTYLIS STERNOCARPA) AND JACKBEAN (CANAVALIA ENSIFORMIS)

By OBOH H.A. MUZQUIZ M. BURBANO C. CUADRADO C. PEDROSA M.M. AYET G. OSAGIE A.U.

Ecology of Food and Nutrition, Vol. 41, Iss. 3, 2002-05 ,pp. : 229-242

Routledge Ltd

Access to resources Recommend Favorite

Thermal gelation of globulin from Phaseolus angularis (red bean)

By Meng G.-T. Ma C.-Y.

Food Research International, Vol. 35, Iss. 4, 2002-01 ,pp. : 377-385

Elsevier

Access to resources Recommend Favorite