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- W1605589579 abstract "The plant proteins are considered to be major source of food proteins in the future. However, pulses and cereals contain trypsin inhibitors which are one of the factors lowering the nutritional quality of these proteins. They may be removed by cooking or processing. The present work is a review of the effects of food processing and food preparation procedures on trypsin inhibitor activity, and the assay methods needed to follow the effect of processing. The trypsin inhibitors can be eliminated or inactivated to a large degree by wet heating or processing techniques employed during protein concentration and isolation." @default.
- W1605589579 created "2016-06-24" @default.
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- W1605589579 date "1997-01-01" @default.
- W1605589579 modified "2023-09-23" @default.
- W1605589579 title "Inhibidores de tripsina. II: Efectos del procesado y métodos de determinación" @default.
- W1605589579 hasPublicationYear "1997" @default.
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