New broad bean varieties - their technological and nutritive values. Pt. 3. Changes in the chemical component content of broad bean seeds during can production
1995
Zadernowski, R. | Borowska, J. (Akademia Rolniczo-Techniczna, Olsztyn (Poland). Katedra Technologii Produktow Roslinnych) | Markiewicz, K. | Kozikowski, W. (Akademia Rolniczo-Techniczna, Olsztyn (Poland). Inst. Zywienia Czlowieka)
It was found that the activity of trypsin inhibitors and the quantity of polyphenols decreased during the heat processing. Blanching and sterilization decreased by 20-50 percent the amounts of the following elements: Cu, Fe, Zn, Mn, Ca, Mg, P, K, Pb and Cd
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