Effect of Processing Methods on Alkaloids, Phytate, Phenolics, Antioxidants Activity and Minerals of Newly Developed Lupin (Lupinus albusL.) Cultivar-Reference-Cited by-同舟云学术

Effect of Processing Methods on Alkaloids, Phytate, Phenolics, Antioxidants Activity and Minerals of Newly Developed Lupin (Lupinus albusL.) Cultivar

Published:2016-06-15 Issue:1 Volume:41 Page:e12960
ISSN:0145-8892
Container-title:Journal of Food Processing and Preservation
language:en
Short-container-title:Journal of Food Processing and Preservation

Author:

Mohammed Mohammed A.¹,Mohamed Elshazali Ahmed²,Yagoub Abu Elgasim A.³,Mohamed Awad R.¹,Babiker Elfadil E.⁴

Affiliation:

1. Department of Food Science and Technology, Faculty of Agriculture; University of Khartoum; Shambat 14413 Sudan

2. Elfeij Technical College; Postal Code 3542 Wad medani Sudan

3. Faculty of Agriculture; University of Zalingie; PO Box 6 Zalingie Sudan

4. Department of Food Science and Nutrition, College of Food and Agricultural Sciences; King Saud University; PO Box 2460 Riyadh 11451 Kingdom of Saudi Arabia

Publisher

Wiley

Subject

General Chemical Engineering,General Chemistry,Food Science

Link

http://onlinelibrary.wiley.com/wol1/doi/10.1111/jfpp.12960/fullpdf

Reference39 articles.

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4. Some nutritional attributes of selected newly developed lines of sorghum after fermentation;Abdelseed;J. Agric. Sci. Technol.,2011

5. Antioxidant determinations by the use of a stable free radical;Blois;Nature,1958

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