Effect of Temperature and Moisture Content on the Kinetics of Trypsin Inhibitor Activity, Protein in vitro Digestibility and Nitrogen Solubility of Cowpea Flour
- 1 November 1983
- journal article
- research article
- Published by Wiley in Journal of Food Science
- Vol. 48 (6) , 1863-1867
- https://doi.org/10.1111/j.1365-2621.1983.tb05103.x
Abstract
No abstract availableThis publication has 16 references indexed in Scilit:
- Proteolytic breakdown of kidney bean (Phaseolus vulgaris) storage proteins: Nutritional implicationsJournal of the Science of Food and Agriculture, 1982
- Effect of Heat Treatment for Trypsin Inhibitor Inactivation on Physical and Functional Properties of Peanut ProteinJournal of Food Science, 1982
- Kinetics of Nitrogen Solubility Loss in Heated Flour and Protein Isolates From Bean, Phaseolus vulgarisJournal of Food Science, 1982
- The Seed Proteins of Cowpea (Vigna unguiculata L. Walp.)Journal of Experimental Botany, 1980
- HEAT INACTIVATION OF TRYPSIN INHIBITOR IN FRESH GREEN SOYBEANS AND PHYSIOLOGICAL RESPONSES OF RATS FED THE BEANSJournal of Food Science, 1980
- Cowpea proteins. 1. Use of response surface methodology in predicting cowpea (Vigna unguiculata) protein extractabilityJournal of Agricultural and Food Chemistry, 1979
- Biochemical basis of insect resistance in Vigna unguiculataJournal of the Science of Food and Agriculture, 1979
- FUNCTIONAL AND STORAGE PROPERTIES OF COWPEA POWDER‐WHEAT FLOUR BLENDS IN BREADMAKINGJournal of Food Science, 1977
- Studies on the processing and properties of soymilk: II.—Effect of processing conditions on the trypsin inhibitor activity and the digestibility in vitro of proteins in various soymilk preparationsJournal of the Science of Food and Agriculture, 1971
- Effect of Heat Treatment on Nutritive Value of Soymilk Protein Fed to Weanling RatsJournal of Food Science, 1965