1 |
Kim J-S, Chung HY. 1997. Analysis of the volatile components in red bean (Vigna angularis). J Appl Biol Chem 50: 120-126
|
2 |
Devos M, Patte F, Rouault J, Laffort P, Van Gemert LJ. 1990. Standardized Human Olfactory Thresholds. Oxford University Press, New York, NY, USA
|
3 |
Chung HY, Shing Yung IK, Kim J-S. 2001. Comparison of volatile components in dried scallops (Chlamys farreri and Patinopecten yessoensis) prepared by boiling and steaming methods. J Agric Food Chem 49: 192-202
DOI
ScienceOn
|
4 |
Del Rosario R, de Lumen BO, Habu T, Flath RA, Mon TR. 1984. Comparison of headspace volatiles from winged beans and soybeans. J Agric Food Chem 32: 1011-1015
DOI
|
5 |
Boatright WL, Lei Q. 1999. Compounds contributing to the beany odor of aqueous solutions of soy protein isolates. J Food Sci 64: 667-670
DOI
ScienceOn
|
6 |
Sigma-Aldrich. 2003. Flavors and Fragrances. International ed, Sigma-Aldrich, Milwaukee, WI, USA
|
7 |
Maheshwari P, Ooi ET, Nikolov ZL. 1995. Off-flavor removal from soy-protein isolate by using liquid and supercritical carbon dioxide. J Am Oil Chem 72: 1107- 1115
DOI
|
8 |
Wang ZH, Dou J, Macura D, Durance TD, Nakai S. 1998. Solid phase extraction for GC analysis of beany flavors in soymilk. Food Res Int 30: 503-511
|
9 |
Christman S. 2004. Dolichos lablab. No. 612. Floridata. http://www.floridata.com/ref/D/doli_lab.cfm. Accessed Jan 12, 2008
|
10 |
Chau CF, Cheung PCK, Wong YS. 1997. Functional properties of protein concentrates from three Chinese indigenous legume seeds. J Agric Food Chem 45: 2500-2503
DOI
ScienceOn
|
11 |
Itoh T, Itoh Y, Mizutani M, Fujishiro K, Furuichi Y, Komiya T, Hibasami H. 2002. A hot water extract of adzuki (Vigna angularis) induces apoptosis in cultured human stomach cancer cells. J Jpn Soc Food 49: 339-344
DOI
ScienceOn
|
12 |
Hughes JS. 1991. Potential contribution of dry bean dietary fiber to health. Food Technol 9: 122-126
|
13 |
Grant G, Edwards J, Pusztai A. 1995. -Amylase inhibitor levels in seeds generally available in Europe. J Sci Food Agric 67: 235-238
DOI
ScienceOn
|
14 |
Chau CF, Cheung PCK, Wong YS. 1997. Effects of cooking on content of amino acids and antinutrients in three Chinese indigenous legume seeds. J Sci Food Agric 75: 447-452
DOI
|
15 |
Han KH, Fukushima M, Shimizu K, Kojima M, Ohba K, Tanaka A, Shimada K, Sekikawa M, Nakano M. 2003. Resistant starches of beans reduce the serum cholesterol concentration in rats. J Nutr Sci Vitaminol 49: 281-286
DOI
ScienceOn
|
16 |
Fernandes AA, Nagendrappa G. 1979. Chemical constituents of Dolichos lablab (Field Bean) pod exudate. J Agric Food Chem 27: 795-798
DOI
|
17 |
AOAC. 1980. Official Methods of Analysis. 14th ed. Association of official analytical chemists, Washington, DC. p 31
|
18 |
Silverstein LJ, Swanson BG, Moffett DF. 1996. Procyanidin from black beans (Phaseolus vulgaris) inhibits nutrient and electrolyte absorption in isolated rat ileum and induces secretion of chloride ion. J Nutr 126: 1688-1695
|
19 |
Morrow B. 1991. The rebirth of legumes. Food Technol 45: 96-121
|
20 |
Nielsen SS. 1991. Digestibility of legumes proteins. Food Technol 45: 112-114
|
21 |
Boniglia C, Fedele E, Sanzini E. 2003. Measurement by ELISA of active lectin in dietary supplements containing kidney bean protein. J Food Sci 68: 1283-1286
DOI
ScienceOn
|
22 |
Uebersax MA, Ruengsakulrach S, Occena LG. 1991. Strategies and procedures for processing dry beans. Food Technol 45: 104-108, 110-111
|
23 |
Han KH, Fukushima M, Kato T, Kojuma M, Ohba K, Shimada K, Sekikawa M, Nakano M. 2003. Enzyme-resistant fractions of beans lowered serum cholesterol and increased sterol excretions and hepatic mRNA levels in rats. Lipids 38: 919-924
DOI
ScienceOn
|
24 |
Samoto M, Miyazaki C, Kanamori TA, Akasaka T, Kawamura Y. 1998. Improvement of the off-flavor of soy protein isolate by removing oil-body associated proteins and polar lipids. Biosci Biotechnol Biochem 62: 935-940
DOI
ScienceOn
|
25 |
Peeyush M, Murphy PA, Nikolov ZL. 1997. Characterization and application of porcine liver aldehyde oxidase in the off-flavor reduction of soy proteins. J Agric Food Chem 45: 2488-2494
DOI
ScienceOn
|
26 |
Guadagni DG, Buttery RG, Harris J. 1966. Odour intensities of hop oil component. J Sci Food Agric 17: 142-144
DOI
|
27 |
Sufian MK, Hira T, Asano K, Hara H. 2007. Peptides derived from dolicholin, a phaseolin-like protein in country beans (Dolichos lablab), potently stimulate cholecystokinin secretion from enteroendocrine STC-1 cells. J Agric Food Chem 55: 8980-8986
DOI
ScienceOn
|
28 |
Chau CF, Cheung PCK, Wong YS. 1998. Hypocholesterolemic effects of protein concentrates from three Chinese indigenous legume seeds. J Agric Food Chem 46: 3698-3701
DOI
ScienceOn
|
29 |
Kamlesh S, Neelam K, Saroj B. 2002. Variability in physico-chemical properties and nutrient composition of newly released ricebean and fababean cultivars. J Food Compos Anal 15: 159-167
DOI
ScienceOn
|
30 |
Likens ST, Nickerson GB. 1964. Detection of certain hop oil constituents in brewing products. Am Soc Brew Chem Proc 2: 5-13
|