Hostname: page-component-8448b6f56d-tj2md Total loading time: 0 Render date: 2024-04-20T00:37:26.396Z Has data issue: false hasContentIssue false
  • English
  • Français

Effect of processing including domestic cooking on nutritional quality of legumes

Published online by Cambridge University Press:  28 February 2007

Ann F. Walker  and
Neena Kochhar
Ann F. Walker
Affiliation:
Department of Food Science, University of Reading, London Road, Reading RG1 5AQ
Neena Kochhar
Affiliation:
Department of Food Science, University of Reading, London Road, Reading RG1 5AQ
Rights & Permissions [Opens in a new window]

Abstract

An abstract is not available for this content so a preview has been provided. As you have access to this content, a full PDF is available via the ‘Save PDF’ action button.
Image of the first page of this content. For PDF version, please use the ‘Save PDF’ preceeding this image.'
Type
Symposium on ‘Breeding Legumes for Nutritional Value’
Information
Proceedings of the Nutrition Society , Volume 41 , Issue 1 , January 1982 , pp. 41 - 51
Copyright
Copyright © The Nutrition Society 1982

References

Albrecht, W. J., Mustakas, G. C. & McGhee, J. E. (1966). Cereal Chem. 43, 400.Google Scholar
Antunes, P. L. & Sgarbieri, V. C. (1980). J. agric. Fd Chem. 28, 935.CrossRefGoogle Scholar
Augustin, J., Beck, C. B., Kalbfleish, G. & Kagel, L. C. (1981). Fd Technol. 35(3), 75.Google Scholar
Aykroyd, W. R., Doughty, J. & Walker, A. F. (1981). Legumes in Human Nutrition, 2nd edition, FAO Nutritional Studies No. 19. Rome: FAO.Google Scholar
Bender, A. E., Mohammadiha, H. & Almas, K. (1979). Qual. Plant. 29, 219.CrossRefGoogle Scholar
Bressani, R. & Elias, L. G. (1979). Fd Nutr. Bull. (UN) 1, 23.Google Scholar
Edijala, J. K. (1980). J. Fd Technol. 15, 445.CrossRefGoogle Scholar
Elias, L. G., de Fernandez, D. G. & Bressani, R. (1979). F. Fd Sci. 44, 524.CrossRefGoogle Scholar
Evans, R. J. & Bauer, D. H. (1978). J. agric. Fd Chem. 26, 779.CrossRefGoogle Scholar
Ford, J. E. & Hewitt, D. (1979). Br. J. Nutr. 41, 341.CrossRefGoogle Scholar
Gatehouse, A. M. R., Gatehouse, J. A., Dobie, P., Kilminster, A. M. & Boulter, D. (1979). J. Sci. Fd Agric. 30, 948.CrossRefGoogle Scholar
Gatfield, I. L. (1980). Lebensm.-Wiss. u.-Technol. 13, 46.Google Scholar
Gershoff, S. N., McGandy, R. B., Suttapreyasri, D., Promkutkae, N. A., Pisolyabutra, U., Tantiwongse, P. & Viravaidhoya, V. (1977). Am. J. clin. Nutr. 30, 1185.CrossRefGoogle Scholar
Hellendoorn, E. W. (1979). Qual. Plant. 29, 227.CrossRefGoogle Scholar
Hsu, D., Leung, H. K., Finney, P. L. & Morad, M. M. (1980). J. Fd Sci. 45, 87.CrossRefGoogle Scholar
Khan, M. A. & Ghafoor, A. (1978). J. Sci. Fd Agric. 29, 461.CrossRefGoogle Scholar
Kon, S. (1979). J. Fd Sci. 44, 1329.CrossRefGoogle Scholar
Kon, S., Dhanneson, A. V. & Booth, A. N. (1973). J. Fd Sci. 38, 496.CrossRefGoogle Scholar
Lal, B. M., Prakash, V. & Verma, S. C. (1963). Experientia 19, 154.CrossRefGoogle Scholar
Liener, I. E. (1976). J. Fd Sci. 41, 1076.CrossRefGoogle Scholar
Liener, I. E. (1977). J. Am. Oil Chem. Soc. 54, 454A.Google Scholar
Liener, I. E. (editor) (1980). Toxic Constituents of Plant Foodstuffs, 2nd ed. New York: Academic Press.Google Scholar
Molina, M. R., Baten, M. A., Gomez-Brenes, R. A., King, K. W. & Bressani, R. (1976). J. Fd Sci. 41, 661.CrossRefGoogle Scholar
Müller, F. M. (1967). J. Sci. Fd Agric. 18, 292.CrossRefGoogle Scholar
Narasimha, H. V. & Desikachar, H. S. R. (1978). J. Fd Sci. Technol. 15, 47.Google Scholar
Nene, S. P., Vakil, U. K. & Sreenivasan, A. (1975). J. Fd Sci. 40, 815.CrossRefGoogle Scholar
Otoul, E. (1973). Bull. des Recherches Agronomique de Gembloux 8, 124.Google Scholar
Paul, A. A. & Southgate, D. A. T. (1978). McCance and Widdowson's The Composition of Foods, 4th revised and extended edition of MRC Special Report No. 297. London: HMSO.Google Scholar
Rockland, L. B. & Radke, T. M. (1981). Fd Technol. 35, (3), 79.Google Scholar
Rockland, L. B., Zaragosa, E. M. & Oracca-Tetteh, R. (1979). J. Fd Sci. 44, 1004.CrossRefGoogle Scholar
Rotruck, J. T. & Luhrsen, K. R. (1979). J. agric. Fd Chem. 27, 27.CrossRefGoogle Scholar
Stein, M. (1976). Qual. Plant. 26, 227.CrossRefGoogle Scholar
Tabekhia, M. M. & Luh, B. S. (1980). J. Fd Sci. 45, 406.CrossRefGoogle Scholar
Vose, J. R., Basterrechea, M. J., Gorin, P. A. J., Finlayson, A. J. & Youngs, C. G. (1976). Cereal Chem. 53, 928.Google Scholar
Walker, A. F. (1979). Br. J. Nutr. 42, 445.CrossRefGoogle Scholar
Weingartner, K. E., Erdman, J. W. Jr., Parker, H. M. & Forbes, R. M. (1979). Nutr. Rep. Int. 19, 223.Google Scholar
Wilcke, H. L., Hopkins, D. T. & Waggle, D. H. (eds) (1979). Soy protein and human nutrition. New York: Academic Press.Google Scholar