Effect of pressure cooking on the antioxidant activity of extracts from three common bean (Phaseolus vulgaris L.) cultivars

Author:

Rocha-Guzmán Nuria E.,González-Laredo Rubén F.,Ibarra-Pérez Francisco J.,Nava-Berúmen Cynthia A.,Gallegos-Infante José-Alberto

Publisher

Elsevier BV

Subject

General Medicine,Food Science,Analytical Chemistry

Reference23 articles.

1. Registration of ‘Flor de Mayo M38’ common bean;Acosta-Gallegos;Crop Science,1995

2. Pajarito Sanchez Registration of ‘Pinto Villa’ common bean;Acosta-Gallegos;Crop Science,1995

3. Hypocholesterolemic effects of oat-bran or bean intake for hypercholesterolemic men;Anderson;American Journal of Clinical Nutrition,1984

4. Oligosaccharides, antinutritional factors, and protein digestibility of dry beans as affected by processing;Barampama;Journal of Food Science,1993

5. Polyphenols in Mung bean (Vigna radiata (L.) Wilczek): determination and removal;Barroga;Journal of Agricultural and Food Chemistry,1985

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