Composition of Phenolic Acids and Antioxidant Properties of Selected Pulses Cooked with Different Heating Conditions

Pulses are recommended for healthy eating due to their high content of nutrients and bioactive compounds that can undergo changes during cooking. This study investigated the effects of four cooking methods (boiling, pressure, microwave, slow) and three heating solutions (water, salt, sugar) on the p...

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Detalles Bibliográficos
Autores principales: Liu, Yihan, Ragaee, Sanaa, Marcone, Massimo F., Abdel-Aal, El-Sayed M.
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2020
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7404658/
https://www.ncbi.nlm.nih.gov/pubmed/32664208
http://dx.doi.org/10.3390/foods9070908

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7404658/
https://www.ncbi.nlm.nih.gov/pubmed/32664208
http://dx.doi.org/10.3390/foods9070908

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