Reduction of pulse “antinutritional” content by optimizing pulse canning process is insufficient to improve fat-soluble vitamin bioavailability
Tiffany Antoine, Stéphane Georgé, Alexandre Leca, Charles Desmarchelier, Charlotte Halimi, Sarah J. Gervais, Fabien Aupy, Grégory Marconot, Emmanuelle Reboul
Topics & Concepts
BioavailabilityFood scienceChemistryTanninDigestion (alchemy)SaponinVitaminAntinutrientVitamin CBlanchingNutrientPhytic acidBiochemistryChromatographyBiologyPharmacologyPathologyMedicineAlternative medicineOrganic chemistryPhytase and its ApplicationsProteins in Food SystemsProtein Hydrolysis and Bioactive Peptides