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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...
| Autores principales: | , , , |
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| Formato: | Online Artículo Texto |
| Lenguaje: | English |
| Publicado: |
Public Library of Science
2014
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| Materias: | |
| 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 |