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Effects of Hydrothermal Processing Duration on the Texture Starch and Protein In Vitro Digestibility of Cowpeas Chickpeas and Kidney Beans

机译：水热处理持续时间对豇豆鹰嘴豆和芸豆体外消化率纹理淀粉和蛋白质的影响

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期刊名称 Foods
作者
Prit Khrisanapant; Sze Ying Leong; Biniam Kebede; Indrawati Oey;
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作者单位

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年(卷),期 2021(10),6
年度 2021
页码 1415
总页数 22
原文格式 PDF
正文语种
中图分类营养学;
关键词

机译：豆类;水热处理;质地;淀粉消化;蛋白质消化;模拟消化;动力学建模;

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专利

1. Effects of extrusion and traditional processing mehtods on antinutrients and in vitro digestibility of protein and starch in faba and kidney beans [J] . R. Alonso, A. Aguirre, F. Marzo Food Chemistry . 2000,第2期

机译：挤压和传统加工方法对蚕豆和菜豆中抗营养物质和蛋白质和淀粉的体外消化率的影响
2. Effects of processing moisture on the physical properties and in vitro digestibility of starch and protein in extruded brown rice and pinto bean composite flours [J] . Sumargo Franklin, Gulati Paridhi, Weier Steven A., Food Chemistry . 2016,第nova15期

机译：加工水分对膨化糙米和斑豆复合粉中淀粉和蛋白质的物理性质和体外消化率的影响
3. In vitro starch digestibility, pasting and textural properties of mung bean: effect of different processing methods [J] . Kaur Maninder, Sandhu Kawaljit Singh, Ahlawat RavinderPal, Journal of Food Science and Technology . 2015,第3期

机译：绿豆的体外淀粉消化率，糊化和质地特性：不同加工方法的影响
4. Effect of toasting organic field beans on starch and NDF digestibility and microbial protein synthesis in dairy cows [C] . P. Lund, M.R. Weisbjerg, T. Hvelplund, International Symposium on Energy and Protein Metabolism and Nutrition . 2007

机译：烤面包酵母田豆对奶牛淀粉和NDF消化率和微生物蛋白合成的影响
5. Effects of Reduced Starch Diets and Starch Digestibility on Nutrient Digestibility, Microbial Protein Flow, and Lactation Performance of Dairy Cows. [D] . Fredin, Shane Michael. 2014

机译：减少淀粉饮食和淀粉消化率对奶牛营养消化率，微生物蛋白流量和泌乳性能的影响。
6. Combined Effects of Calcium Addition and Thermal Processing on the Texture and In Vitro Digestibility of Starch and Protein of Black Beans (Phaseolus vulgaris) [O] . Marbie Alpos, Sze Ying Leong, Indrawati Oey 2021

机译：钙添加和热处理对黑豆淀粉和蛋白质纹理和体外消化率的综合作用（Phouerolusulus Ventgaris）
7. Effects of Hydrothermal Processing Duration on the Texture, Starch and Protein In Vitro Digestibility of Cowpeas, Chickpeas and Kidney Beans [O] . Prit Khrisanapant, Sze Ying Leong, Biniam Kebede, 2021

机译：水热处理持续时间对豇豆，鹰嘴豆和芸豆体外消化率纹理，淀粉和蛋白质的影响

Effects of Hydrothermal Processing Duration on the Texture Starch and Protein In Vitro Digestibility of Cowpeas Chickpeas and Kidney Beans

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