Changes in alpha-and beta-amylase activities during seed germination of African finger millet

By Gimbi Dorothy Machunda   Kitabatake Naofumi  

International Journal of Food Sciences and Nutrition, Vol. 53, Iss. 6, 2002-11 ,pp. : 481-488

Informa Healthcare

Access to resources Recommend Favorite

Changes in chemical composition of pumpkin seeds during the roasting process for production of pumpkin seed oil (Part 2: volatile compounds)

By Siegmund B.   Murkovic M.  

Food Chemistry, Vol. 84, Iss. 3, 2004-02 ,pp. : 367-374

Elsevier

Access to resources Recommend Favorite

Changes in chemical composition of pumpkin seeds during the roasting process for production of pumpkin seed oil (Part 1: non-volatile compounds)

By Murkovic M.   Piironen V.   Lampi A.M.   Kraushofer T.   Sontag G.  

Food Chemistry, Vol. 84, Iss. 3, 2004-02 ,pp. : 359-365

Elsevier

Access to resources Recommend Favorite

Changes of specific activity of lipase and lipoxygenase during germination of wheat and barley

By Kubicka Ewa   Grabska Jadwiga   Jedrychowski Lucjan   Czyz Bozena  

International Journal of Food Sciences and Nutrition, Vol. 51, Iss. 4, 2000-07 ,pp. : 301-304

Informa Healthcare

Access to resources Recommend Favorite

Changes in anti-nutritional factors in Indian bean ( Dolichos lablab L.) seeds during germination and their behaviour during cooking

By Ramakrishna V.   Rani P. Jhansi   Rao P. Ramakrishna  

Nutrition & Food Science, Vol. 38, Iss. 1, 2008-02 ,pp. : 6-14

Emerald Group Publishing Ltd

Access to resources Recommend Favorite