EFFECTIVENESS INACTIVATION OF TRYPSIN INHIBITOR FROM BRAZILIAN CULTIVARS OF BEANS (PHASEOLUS VULGARIS L.)
The trypsin inhibitor, an antinutritional factor, which is abundant in dycotiledoneous and monocotyledoneous, is usually inactivated by heating treatment. The infl uence of pressure-cooking (121°C and 141kPa) for 30 min on, trypsin inhibitors concentration and inhibitors reactivation from ten B...
| Main Authors: | , , |
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| Format: | Article |
| Language: | English |
| Published: |
Universidade Estadual Paulista
2011-08-01
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| Series: | Alimentos e Nutrição |
| Subjects: | |
| Online Access: | http://serv-bib.fcfar.unesp.br/seer/index.php/alimentos/article/view/1487/1487 |