Influence of high‐pressure processing on nutritional composition and bioactive compounds of Phaseolus coccineus L

The influence of high‐pressure processing (HPP) prior to cooking on nutritional composition and bioactive compounds content of four varieties of Phaseolus coccineus L. was studied. Cooking and HPP+C increased the protein content. However, minerals, total carbohydrates, ciceritol and α‐galactosides w...

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Detalles Bibliográficos
Autores principales: Redondo‐Cuenca, Araceli, Pedrosa, Mercedes Martín, Sanz, Ma Dolores Tenorio, Alvarado López, Alejandra N., Garcia‐Alonso, Alejandra
Formato: Online Artículo Texto
Lenguaje:English
Publicado: John Wiley and Sons Inc. 2022
Materias:
ORIGINAL ARTICLES
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC10092461/
https://www.ncbi.nlm.nih.gov/pubmed/36316801
http://dx.doi.org/10.1111/1750-3841.16361

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC10092461/
https://www.ncbi.nlm.nih.gov/pubmed/36316801
http://dx.doi.org/10.1111/1750-3841.16361

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