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Aboulnaga, El-Hussiny:Trypsin Inhibitor In - Some Egyption Foods "Wheat and Potato product"
- Taschenbuch 2010, ISBN: 9783639281477
[ED: Taschenbuch / Paperback], [PU: VDM Verlag Dr. Müller], The present work was designed to study the effect of different processing operations on the activity of trypsin inhibitor and c… Mehr…
[ED: Taschenbuch / Paperback], [PU: VDM Verlag Dr. Müller], 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., DE, [SC: 0.00], Neuware, gewerbliches Angebot, 148, Selbstabholung und Barzahlung, PayPal, offene Rechnung, Banküberweisung, Interntationaler Versand<
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El-Hussiny Aboulnaga:Trypsin Inhibitor In
- neues Buch ISBN: 9783639281477
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 process… Mehr…
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. Bücher / Naturwissenschaften, Medizin, Informatik & Technik / Biologie / Biochemie & Biophysik, [PU: VDM Verlag Dr. Müller, Saarbrücken]<
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El-Hussiny Aboulnaga:Trypsin Inhibitor In
- neues Buch 2010, ISBN: 9783639281477
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 process… Mehr…
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. Some Egyption Foods ´´Wheat and Potato product Buch (fremdspr.) Taschenbuch 01.09.2010 Bücher>Fremdsprachige Bücher>Englische Bücher, VDM, .201<
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(*) Derzeit vergriffen bedeutet, dass dieser Titel momentan auf keiner der angeschlossenen Plattform verfügbar ist.
El-Hussiny Aboulnaga:Trypsin Inhibitor In
- neues Buch ISBN: 9783639281477
Some Egyption Foods "Wheat and Potato product" The present work was designed to study the effect of different processing operations on the activity of trypsin inhibitor and chemical compo… Mehr…
Some Egyption Foods "Wheat and Potato product" 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. Bücher / Fremdsprachige Bücher / Englische Bücher 978-3-639-28147-7, VDM<
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El-Hussiny Aboulnaga:Trypsin Inhibitor In
- neues Buch ISBN: 9783639281477
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 process… Mehr…
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. Some Egyption Foods ´´Wheat and Potato product Buch (fremdspr.) Bücher>Fremdsprachige Bücher>Englische Bücher, VDM<
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