Changes in total phenols, total flavonoids, and antioxidant activities of common beans and pinto beans after soaking, cooking, and in vitro digestion process-Reference-Cited by-同舟云学术

Changes in total phenols, total flavonoids, and antioxidant activities of common beans and pinto beans after soaking, cooking, and in vitro digestion process

Published:2010-06 Issue:3 Volume:19 Page:633-639
ISSN:1226-7708
Container-title:Food Science and Biotechnology
language:en
Short-container-title:Food Sci Biotechnol

Author:

Akillioglu H. Gul,Karakaya Sibel

Publisher

Springer Science and Business Media LLC

Subject

Applied Microbiology and Biotechnology,Food Science,Biotechnology

Link

http://link.springer.com/content/pdf/10.1007/s10068-010-0089-8.pdf

Reference24 articles.

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2. Duranti M. Grain legume proteins and nutraceutical properties. Fitoterapia 77: 67–82 (2006)

3. Vijayakumari K, Pugalenthi M, Vadivel V. Effect of soaking and hydrothermal processing methods on the levels of antinutrients and in vitro protein digestibility of Bauhinia purpurea L. seeds. Food Chem. 103: 968–975 (2007)

4. Osorio-Díaz P, Bello-Pérez LA, Agama-Acevedo E, Vargas-Torres A, Tovar J, Paredes-López O. In vitro digestibility and resistant starch content of some industrialized commercial beans (Phaseolus vulgaris L.). Food Chem. 78: 333–337 (2002)

5. Dueñas M, Hernández T, Estrella I. Assessment of in vitro antioxidant capacity of the seed coat and cotyledon of legumes in relation to their phenolic contents. Food Chem. 98: 95–103 (2006)

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