Comparison of fermentation properties in raw and boiled legumes after simulated digestion
نویسندگان
چکیده
منابع مشابه
Digestion of Raw and Roasted Almonds in Simulated Gastric Environment
Knowledge of digestion kinetics of solid foods in human stomach, as affected by food processing methods, is critical in establishing processing conditions at the manufacturing stage to achieve desirable release of nutrients in the gastrointestinal tract. The objective of this study was to investigate how roasting affected disintegration and solid release properties of almond in simulated gastri...
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Fruit and vegetable consumption is associated at the population level with a protective effect against colorectal cancer. Phenolic compounds, especially abundant in berries, are of interest due to their putative anticancer activity. After consumption, however, phenolic compounds are subject to digestive conditions within the gastrointestinal tract that alter their structures and potentially the...
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testing plays a vital role in any language teaching program. it allows teachers and stakeholders, including program administrators, parents, admissions officers and prospective employers to be assured that the learners are progressing according to an accepted standard (douglas, 2010). the problems currently facing language testers have both practical and theoretical implications but the first i...
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ژورنال
عنوان ژورنال: Ceylon Journal of Science
سال: 2020
ISSN: 2513-230X,2513-2814
DOI: 10.4038/cjs.v49i4.7820