Sökning: id:"swepub:oai:lup.lub.lu.se:39203060-9da6-48db-9152-a93d0601c472" > Analytical and Nutr...
Fältnamn | Indikatorer | Metadata |
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000 | 03460naa a2200325 4500 | |
001 | oai:lup.lub.lu.se:39203060-9da6-48db-9152-a93d0601c472 | |
003 | SwePub | |
008 | 181005s1990 | |||||||||||000 ||eng| | |
024 | 7 | a https://lup.lub.lu.se/record/39203060-9da6-48db-9152-a93d0601c4722 URI |
024 | 7 | a https://doi.org/10.1021/jf00092a0342 DOI |
040 | a (SwePub)lu | |
041 | a engb eng | |
042 | 9 SwePub | |
072 | 7 | a art2 swepub-publicationtype |
072 | 7 | a ref2 swepub-contenttype |
100 | 1 | a Tovar, Juscelinou Lund University,Lunds universitet,Avdelningen för livsmedel och läkemedel,Institutionen för processteknik och tillämpad biovetenskap,Institutioner vid LTH,Lunds Tekniska Högskola,Division of Food and Pharma,Department of Process and Life Science Engineering,Departments at LTH,Faculty of Engineering, LTH4 aut0 (Swepub:lu)lcl-jtr |
245 | 1 0 | a Analytical and Nutritional Implications of Limited Enzymic Availability of Starch in Cooked Red Kidney Beans |
264 | c 2002-05-01 | |
264 | 1 | b American Chemical Society (ACS),c 1990 |
300 | a 6 s. | |
520 | a Measured with an enzymic method, the starch content of a raw red kidney bean (Phaseolus vulgaris) flour (RBF) was higher than that of a cooked and blended (CBB) and of a cooked, freeze-dried, and milled (CBF) preparation of the seeds. Wet homogenization as well as pepsin pretreatment of CBF increased the starch yield, indicating that starch in the cooked samples is not completely available to enzymic degradation unless cell wall entrapped granules are released by mechanical or enzymatic disruption of the fibrous walls. Solubilization of resistant starch in CBF with 2 N KOH resulted in a further increase in measured starch, which reached the RBF value. Influence of encapsulated and resistant starch fractions on dietary fiber values was also noticed. CBF showed remarkably low values of in vitro amylolysis rate and starch digestibility index in a digestion/dialysis system, features that seemed to depend also on the integrity of cell walls. | |
650 | 7 | a TEKNIK OCH TEKNOLOGIERx Annan teknikx Livsmedelsteknik0 (SwePub)211012 hsv//swe |
650 | 7 | a ENGINEERING AND TECHNOLOGYx Other Engineering and Technologiesx Food Engineering0 (SwePub)211012 hsv//eng |
700 | 1 | a Björck, Inger M.u Lund University,Lunds universitet,Avdelningen för livsmedel och läkemedel,Institutionen för processteknik och tillämpad biovetenskap,Institutioner vid LTH,Lunds Tekniska Högskola,Division of Food and Pharma,Department of Process and Life Science Engineering,Departments at LTH,Faculty of Engineering, LTH4 aut0 (Swepub:lu)inl-ibj |
700 | 1 | a Asp, Nils-Georgu Lund University,Lunds universitet,Avdelningen för livsmedel och läkemedel,Institutionen för processteknik och tillämpad biovetenskap,Institutioner vid LTH,Lunds Tekniska Högskola,Division of Food and Pharma,Department of Process and Life Science Engineering,Departments at LTH,Faculty of Engineering, LTH4 aut0 (Swepub:lu)inl-nga |
710 | 2 | a Avdelningen för livsmedel och läkemedelb Institutionen för processteknik och tillämpad biovetenskap4 org |
773 | 0 | t Journal of Agricultural and Food Chemistryd : American Chemical Society (ACS)g 38:2, s. 488-493q 38:2<488-493x 0021-8561x 1520-5118 |
856 | 4 | u http://dx.doi.org/10.1021/jf00092a034y FULLTEXT |
856 | 4 8 | u https://lup.lub.lu.se/record/39203060-9da6-48db-9152-a93d0601c472 |
856 | 4 8 | u https://doi.org/10.1021/jf00092a034 |
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