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 PRODUCTION OF LOW-FLATULENT PINTO BEAN PRODUCTS BY THERMAL AND ENZYMATIC METHODS PRODUCTION OF LOW-FLATULENT PINTO BEAN PRODUCTS.
Наименование:

PRODUCTION OF LOW-FLATULENT PINTO BEAN PRODUCTS BY THERMAL AND ENZYMATIC METHODS PRODUCTION OF LOW-FLATULENT PINTO BEAN PRODUCTS.

автор Danfeng S. издательство Книга по Требованию Цифровая связь. Теоретические основы и практическое применение. Обзор технологий и отрасли.
Cтраниц 172        мягкая обложка       
Аннотация:More specific enzymatic methods for producing good sensory characteristics of bean paste need to be developed before commercialization. However, one of the limitations for their utilization is the presence of flatulence factors, especially the raffinose family of oligosaccharides. This book, therefore, provides a microbial enzymatic treatment, which was the most effective among various traditional processing methods tested for removing raffinose oligosaccharides. Crude fungal ? - galactosidases completely eliminated raffinose oligosaccharides and have potential use in the food industry. Removal of the raffinose oligosaccharides would encourage consumption of bean-based foods. This book should be especially useful to professionals in food science industry or academia. Dry edible beans are highly nutritious.
Автор: Danfeng S.
Издательство: Книга по Требованию
Год:2009
Цена:
2768 руб
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Поиск: PRODUCTION OF LOW-FLATULENT PINTO BEAN PRODUCTS BY THERMAL AND ENZYMATIC METHODS PRODUCTION OF LOW-FLATULENT PINTO BEAN PRODUCTS.
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