Evaluation of enzymatic and non-enzymatic antioxidant potential of sprouted indigenous legumes from Pakistan-Reference-Cited by-同舟云学术

Evaluation of enzymatic and non-enzymatic antioxidant potential of sprouted indigenous legumes from Pakistan

Published:2023-05-10 Issue:1 Volume:26 Page:1230-1243
ISSN:1094-2912
Container-title:International Journal of Food Properties
language:en
Short-container-title:International Journal of Food Properties

Author:

Naz Ambreen¹,Razzaq Kashif²,Raza Nighat¹,Hussain Muzzamal³^ORCID,Mujtaba Ahmed⁴,Afzal Muhammad Inam⁵,Umer Muhammad⁵,Alsuhaibani Amnah Mohammed⁶,Al-Shawi Amal Hassan⁶,Umar Maryam³,Mushtaq Zarina³,Imran Muhammad⁷,AL JBawi Entessar⁸^ORCID

Affiliation:

1. Department of Food Science & Technology, Muhammad Nawaz Shareef University of Agriculture, Multan, Pakistan

2. Department of Horticulture, Muhammad Nawaz Shareef University of Agriculture, Multan, Pakistan

3. Department of Food Sciences, Government College University Faisalabad, Faisalabad, Pakistan

4. Department of Food Science and Technology, Faculty of Engineering and Technology, Hamdard University Islamabad, Islamabad, Pakistan

5. Department of Biosciences, COMSATS University Islamabad, Islamabad, Pakistan

6. Department of Physical Sport Science, College of Education, Princess Nourah bint Abdulrahman University, Riyadh, Saudi Arabia

7. Department of Food Science and Technology, University of Narowal-Pakistan, Narowal, Pakistan

8. Agricultural Extension Directorate, MAAR, Damascus, Syria

Funder

Princess Nourah bint Abdulrahman University, Riyadh, Saudi Arabia

Publisher

Informa UK Limited

Subject

Food Science

Link

https://www.tandfonline.com/doi/pdf/10.1080/10942912.2023.2207778

Reference51 articles.

1. Impact of Fermentation on Antinutritional Factors and Protein Degradation of Legume Seeds: A Review

2. Influence of cooking methods on antinutritional factors, oligosaccharides and protein quality of underutilized legume Macrotyloma uniflorum

3. Personizing the prediction of future susceptibility to a specific disease

4. Improving Polyphenolic Compounds: Antioxidant Activity in Chickpea Sprouts through Elicitation with Hydrogen Peroxide

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