The Effect of Germination on Phenolic Compounds and Antioxidant Activity of Pulses-Reference-Cited by-同舟云学术

The Effect of Germination on Phenolic Compounds and Antioxidant Activity of Pulses

Published:2012-11-06 Issue:3 Volume:90 Page:407-411
ISSN:0003-021X
Container-title:Journal of the American Oil Chemists' Society
language:en
Short-container-title:J Am Oil Chem Soc

Author:

Gharachorloo Maryam,Ghiassi Tarzi Babak,Baharinia Marzieh

Publisher

Wiley

Subject

Organic Chemistry,General Chemical Engineering

Link

http://link.springer.com/content/pdf/10.1007/s11746-012-2170-3

Reference15 articles.

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2. Doblado R, Frias J, Vidal-Valverde C (2007) Changes in vitamin C content and antioxidant capacity of raw and germinated cowpea (Vigna sinensis var. Carilla) seeds induced by high pressure treatment. Food Chem 101:918–923

3. Lopez-Amoros ML, Hernandez T, Estrella I (2006) Effect of germination on legume phenolic compounds and their antioxidant activity. J Food Comp Anal 19:277–283

4. Cevallos-Casals BA, Cisneros-Zevallos L (2010) Impact of germination on phenolic content and antioxidant activity of 13 edible seed species. Food Chem 119:1485–1490

5. Fernandez-Orozco R, Frias J, Zielinski H, Munoz M, Piskula MK, Kozlowska H, Vidal-Valverde C (2009) Evaluation of bioprocesses to improve the antioxidant properties of chickpeas. Food Res Technol 42:885–892

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