摘要:

Many recent publications have appeared on pyrazine compounds in food and model systems. This review discusses the occurrence of such compounds in our food supply, their organoleptic properties, and current theories and proof for their formation in foods.

ISSN:0099-0248    

DOI:10.1080/10408398209527323

出版商:Taylor & Francis Group    

年代:1982

数据来源: Taylor

摘要:

Black gram is one of the less‐known legumes, mainly grown and consumed in India, Thailand, and other tropical parts of the world. This review presents the information on black gram(Phaseolus mungoL.) proteins (albumins, globulins, prolamins, and glutelins), minerals (calcium, magnesium, phosphorus, zinc, and iron), vitamins, lipids, phytic acid, carbohydrates, antinutritional factors (α‐amylase inhibitor, trypsin and chymotrypsin inhibitors, tannins, and phytohemagglutinins), and flatulence production in rats following ingestion of black gram processed products. Effects of different food processing operations (germination, cooking, and fermentation etc.) on black gram proteins, carbohydrates, phytic acid and flatus factors are also discussed.

ISSN:0099-0248    

DOI:10.1080/10408398209527324

出版商:Taylor & Francis Group    

年代:1982

数据来源: Taylor