Effect of thermal processing on free and total phenolics in nine varieties of common beans
Author:
Publisher
Informa UK Limited
Subject
Food Science
Link
http://www.tandfonline.com/doi/pdf/10.3109/09637486.2012.710892
Reference20 articles.
1. Phenolic Profile and Antioxidant Capacity of Chickpeas (Cicer arietinum L.) as Affected by a Dehydration Process
2. The Ferric Reducing Ability of Plasma (FRAP) as a Measure of “Antioxidant Power”: The FRAP Assay
3. Vitamin Enhanced Waters and Polyphenol Rich Beverages Analyzed for Antioxidant Capacity and Antioxidants/Calorie
4. Reducing Effect of a Phaseolus vulgaris Dry Extract on Food Intake, Body Weight, and Glycemia in Rats
5. In vitro fermentability and antioxidant capacity of the indigestible fraction of cooked black beans (Phaseolus vulgaris L.), lentils (Lens culinaris L.) and chickpeas (Cicer arietinum L.)
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2. Impact of thermal processing on the nutrients, phytochemicals, and metal contaminants in edible algae;Critical Reviews in Food Science and Nutrition;2020-09-23
3. The effect of extrusion on the bioactive compounds and antioxidant capacity of novel gluten-free expanded products based on carob fruit, pea and rice blends;Innovative Food Science & Emerging Technologies;2019-03
4. Polyphenols in Common Beans (Phaseolus vulgarisL.): Chemistry, Analysis, and Factors Affecting Composition;Comprehensive Reviews in Food Science and Food Safety;2018-10-11
5. Alpha-amylase, α-glucosidase and lipase inhibiting activities of polyphenol-rich extracts from six common bean cultivars of Southern Italy, before and after cooking;International Journal of Food Sciences and Nutrition;2018-01-16
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