Effect of Instant Controlled Pressure Drop (DIC) on Polyphenols, Flavonoids and Antioxidant Capacity of Green Lentils (Lens culinaris)

Instant controlled pressure drop (DIC) is one of the emerging technologies in food processing; it can be used for drying, freezing and the extraction of bioactive molecules without damaging their properties. Legumes, such as lentils, are one of the most consumed foods in the world; however, they are...

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Detalles Bibliográficos
Autores principales: Tienda-Vazquez, Mario Adrian, Soto-Castro, Rocío Daniela, Carrasco-Morales, Oscar, Téllez-Pérez, Carmen, Parra-Saldívar, Roberto, Alonzo-Macías, Maritza, Cardador-Martínez, Anaberta
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2023
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC10222412/
https://www.ncbi.nlm.nih.gov/pubmed/37241860
http://dx.doi.org/10.3390/molecules28104119

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC10222412/
https://www.ncbi.nlm.nih.gov/pubmed/37241860
http://dx.doi.org/10.3390/molecules28104119

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