Phenolics and antioxidant activity of lentil and pea hulls-Reference-Cited by-同舟云学术

Phenolics and antioxidant activity of lentil and pea hulls

Published:2011-01 Issue:1 Volume:44 Page:436-441
ISSN:0963-9969
Container-title:Food Research International
language:en
Short-container-title:Food Research International

Author:

Oomah B. Dave,Caspar François,Malcolmson Linda J.,Bellido Anne-Sophie

Funder

Université de la Réunion, Ecole Supérieure d'Ingénieurs en Développement Agroalimentaire Intégré (ESIDAI)

Publisher

Elsevier BV

Subject

Food Science

Reference26 articles.

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

3. Nutritional utilization by the rat of diets based on lentil (Lens culinaris) seed meal or its fractions;Cudrado;Journal of Agricultural and Food Chemistry,2002

4. Assessment of in vitro antioxidant capacity of the seed coat and the cotyledon of legumes in relation to their phenolic contents;Dueñas;Food Chemistry,2006

5. Contribution of low-molecular-weight antioxidants to the antioxidant capacity of raw and processed lentil seeds;Fernandez-Orozco;Nahrung/Food,2003

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