Faba bean (Vicia faba L.) seeds darken rapidly and phenolic content falls when stored at higher temperature, moisture and light intensity-Reference-Cited by-同舟云学术

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Faba bean (Vicia faba L.) seeds darken rapidly and phenolic content falls when stored at higher temperature, moisture and light intensity

Published:2009-12 Issue:10 Volume:42 Page:1703-1711
ISSN:0023-6438
Container-title:LWT - Food Science and Technology
language:en
Short-container-title:LWT - Food Science and Technology

Author:

Nasar-Abbas S.M.,Siddique K.H.M.,Plummer J.A.,White P.F.,Harris D.,Dods K.,D'Antuono M.

Publisher

Elsevier BV

Subject

Food Science

Reference36 articles.

1. Approved methods of the American association of cereal chemists;AACC,2000

2. Pulse quality guide: Faba bean;AGWEST,1998

3. Polyphenolics extracts from legume seeds: correlations between total antioxidant activity, total phenolics content, tannins content and astringency;Amarowicz;Journal of Food Lipids,2004

4. Handbook of colour science;Anonymous,1989

5. Chroma meter (CR-300/CR-310/CR-321/CR-331/CR-331C), instruction manual;Anonymous,1991

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