Effect of Thermal Processing and Maceration on the Antioxidant Activity of White Beans

Phenolic compounds, which naturally occur in beans, are known to have antioxidant activity, which may be partially lost during the processing of this legume. This study evaluated the effect of thermal processing and maceration on the phenolic acid and flavonoids profile and content and on the antiox...

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Detalles Bibliográficos
Autores principales: Huber, Karina, Brigide, Priscila, Bretas, Eloá Bolis, Canniatti-Brazaca, Solange Guidolin
Formato: Online Artículo Texto
Lenguaje:English
Publicado: Public Library of Science 2014
Materias:
Research Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC4081045/
https://www.ncbi.nlm.nih.gov/pubmed/24991931
http://dx.doi.org/10.1371/journal.pone.0099325

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC4081045/
https://www.ncbi.nlm.nih.gov/pubmed/24991931
http://dx.doi.org/10.1371/journal.pone.0099325

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