Contribution of low-molecular-weight antioxidants to the antioxidant capacity of raw and processed lentil seeds

Nahrung - Food

Volumn 47, Issue 5, 2003, Pages 291-299

  Fernandez Orozco, Rebeca ^a   Zieliński, Henryk ^a   Piskuła, Mariusz K ^a  

^a INSTITUTE OF ANIMAL REPRODUCTION AND FOOD RESEARCH   (Poland)

Author keywords

Ascorbic acid; Cooking; Germination; Glutathione; Lentils; Peroxyl radical trapping capacity; Soluble proteins; Tocopherols; Total phenolic compounds; Trolox equivalent antioxidant capacity

Indexed keywords

ALPHA TOCOPHEROL; ANTIOXIDANT; ASCORBIC ACID; BETA TOCOPHEROL; DELTA TOCOPHEROL; GAMMA TOCOPHEROL; GLUTATHIONE; METHANOL; PEROXY RADICAL; PHENOL DERIVATIVE; PHOSPHATE; PROTEIN; TOCOPHEROL DERIVATIVE; TROLOX C;

ANTIOXIDANT ACTIVITY; ARTICLE; CALCULATION; CONTROLLED STUDY; COOKING; CULTIVAR; DATA ANALYSIS; FOOD ANALYSIS; FOOD INTAKE; FOOD PROCESSING; GERMINATION; LENTIL; MOLECULAR WEIGHT; NONHUMAN; NUTRIENT CONTENT; PLANT SEED; PROTEIN ANALYSIS; SPAIN; SPROUT; TEMPERATURE DEPENDENCE;

ANTIOXIDANTS; ASCORBIC ACID; COOKERY; FOOD HANDLING; FREE RADICALS; GERMINATION; GLUTATHIONE; HEAT; HUMANS; LENS PLANT; MOLECULAR WEIGHT; NUTRITIVE VALUE; OXIDATION-REDUCTION; PHENOLS; PLANT PROTEINS; SEEDS; SOLUBILITY; TOCOPHEROLS;

LENS CULINARIS;

EID: 0242467951     PISSN: 0027769X     EISSN: None     Source Type: Journal    
DOI: 10.1002/food.200390069     Document Type: Article

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