Mohlo by se vám také líbit

Více informací o knize Trypsin Inhibitor In

• Parametry knihy
• Anotace
• Oblíbené z jiného soudku

Nákupem získáte 165 bodů

Anotace knihy

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.

Parametry knihy

Zařazení knihy Knihy v angličtině Mathematics & science Biology, life sciences Biochemistry

• Plný název: Trypsin Inhibitor In
• Autor: El-Hussiny Aboulnaga
• Jazyk: Angličtina
• Vazba: Brožovaná
• Počet stran: 148
• EAN: 9783639281477
• ISBN: 3639281470
• ID: 06835328
• Nakladatelství: VDM Verlag
• Hmotnost: 227 g
• Rozměry: 229 × 152 × 9 mm
• Datum vydání: 02. September 2010

Oblíbené z jiného soudku

---

---

---