Impact of growing conditions on proximate, mineral, phenolic composition, amino acid profile, and antioxidant properties of black gram, mung bean, and chickpea microgreens-Reference-Cited by-同舟云学术

Impact of growing conditions on proximate, mineral, phenolic composition, amino acid profile, and antioxidant properties of black gram, mung bean, and chickpea microgreens

Published:2022-04-26 Issue:7 Volume:46 Page:
ISSN:0145-8892
Container-title:Journal of Food Processing and Preservation
language:en
Short-container-title:Food Processing Preservation

Author:

Kaur Nancydeep¹,Singh Balwinder²^ORCID,Kaur Amritpal¹^ORCID,Yadav Madhav P.³

Affiliation:

1. Department of Food Science and Technology Guru Nanak Dev University Amritsar India

2. P.G. Department of Biotechnology Khalsa College Amritsar India

3. United States Department of Agriculture Eastern Regional Research Center, Agricultural Research Service Wyndmoor Pennsylvania USA

Funder

Science and Engineering Research Board

Publisher

Hindawi Limited

Subject

General Chemical Engineering,General Chemistry,Food Science

Link

https://onlinelibrary.wiley.com/doi/pdf/10.1111/jfpp.16655

Reference48 articles.

1. Calcium and Potassium Supplementation Enhanced Growth, Osmolyte Secondary Metabolite Production, and Enzymatic Antioxidant Machinery in Cadmium-Exposed Chickpea (Cicer arietinum L.)

2. Proximate composition, amino acid profile, pasting and process characteristics of flour from different Tartary buckwheat varieties

3. Impact of germination on phenolic composition, antioxidant properties, antinutritional factors, mineral content and Maillard reaction products of malted quinoa flour

4. Effect of infrared roasting on antioxidant activity, phenolic composition and Maillard reaction products of Tartary buckwheat varieties

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