Effect of thermal processing methods on flavonoid and isoflavone content of decorticated and whole pulses
Author:
Publisher
Springer Science and Business Media LLC
Subject
Food Science
Link
https://link.springer.com/content/pdf/10.1007/s13197-020-04555-7.pdf
Reference30 articles.
1. Bennetau-Pelissero C (2017) Positive or negative effects of isoflavones: toward the end of a controversy. Food Chem 225:293–301. https://doi.org/10.1016/j.foodchem.2017.01.033
2. Chakraborty A, Bhattacharyya S (2014) Thermal processing effects on in vitro Antioxidant activities of five common Indian pulses. J Appl Pharm Sci 4:65–70. https://doi.org/10.7324/JAPS.2014.40512
3. Choudhary D, Pandey A, Adhikary S et al (2016) Genetically engineered flavonol enriched tomato fruit modulates chondrogenesis to increase bone length in growing animals. Sci Rep 6:21668. https://doi.org/10.1038/srep21668
4. Deol JK, Bains K (2010) Effect of household cooking methods on nutritional and anti-nutritional factors in green cowpea (Vigna unguiculata) pods. J Food Sci Technol 47:579–581. https://doi.org/10.1007/s13197-010-0112-3
5. Deorukhkar A, Ananthanarayan L (2019) Consumption of decorticated pulses ensures the optimum intake of isoflavones by the urban indian population. Nutr Cancer 71:870–880. https://doi.org/10.1080/01635581.2018.1559936
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