Kinetic modelling of polyphenol degradation during common beans soaking and cooking

Phenolic compounds are phytonutrients with anti-inflammatory attributes that are significant for brain, heart and gut health. Losses of natural phenolic compounds in foods occur due to degradation during processing. The extent of degradation depends on the processing conditions applied. In this stud...

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Detalles Bibliográficos
Autores principales: Mba, O.I., Kwofie, E.M., Ngadi, M.
Formato: Online Artículo Texto
Lenguaje:English
Publicado: Elsevier 2019
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC6526231/
https://www.ncbi.nlm.nih.gov/pubmed/31193372
http://dx.doi.org/10.1016/j.heliyon.2019.e01613

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC6526231/
https://www.ncbi.nlm.nih.gov/pubmed/31193372
http://dx.doi.org/10.1016/j.heliyon.2019.e01613

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