Trypsin Inhibitor In

Name: Trypsin Inhibitor In
Brand: VDM Verlag
SKU: 9783639281477
Price: 1407 CZK
Availability: InStock

Autor: El-Hussiny Aboulnaga

Jazyk:

Vazba: Brožovaná

Vydavatel: VDM Verlag

Dostupnost: U nakladatele na objednávku

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The present work was designed to study the effect of different processing operations on the activity...

Informace o knize

Autor

El-Hussiny Aboulnaga

Jazyk

Angličtina

Vazba

Kniha - Brožovaná

Vydáno

2010

Stránek

148

EAN

9783639281477

ISBN

3639281470

Enbook ID

06835328

Vydavatel

VDM Verlag

Hmotnost

227

Rozměry

152 x 229 x 9

Kompletní popis

The present work was designed to study the effect of different processing operations on the activity of trypsin inhibitor and chemical composition as well. Regarding potatoes some processing criteria were examined mainly: soaking, frying, frying after soaking, boiling and grilling. But as for wheat soaking, boiling, boiling after soaking, extraction, fermentation and baking were tasted. The obtained data showed the following, soaking only not effective on reduced trypsin inhibitor but boiling, frying, frying after soaking and grilling were more effective for reducing trypsin inhibitor on potatoes. For wheat, boiling after soaking was more effective than soaking or boiling only. The effect of extraction and fermentation on trypsin inhibitor activity was significant but baking was sufficient for reducing (TIA) so that, no TI was almost obtained in breads.

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Trypsin Inhibitor In

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