Changes in the content of bioactive polyphenolic compounds of lentils by the action of exogenous enzymes. Effect on their antioxidant activity

Food Chemistry

Volumn 101, Issue 1, 2007, Pages 90-97

  Duenas M ^a   Hernandez T ^a   Estrella, I ^a  

^a INSTITUTO DE FERMENTACIONES INDUSTRIALES CSIC   (Spain)

Author keywords

Antioxidant activity; Lentils; Phytase; Polyphenolic compounds; Tannase; Viscozyme; Galactosidase

Indexed keywords

1,1 DIPHENYL 2 PICRYLHYDRAZYL; ALPHA GALACTOSIDASE; ENZYME; FREE RADICAL; GALLIC ACID; HYDROCINNAMIC ACID; LUTEOLIN; PHYTASE; POLYPHENOL DERIVATIVE; RESVERATROL; RUTOSIDE DERIVATIVE; SCAVENGER; TANNASE; UNCLASSIFIED DRUG; VISCOENZYME;

ANTIOXIDANT ACTIVITY; ARTICLE; ENZYME MECHANISM; FERMENTATION; FLUOR; FOOD ANALYSIS; FOOD COMPOSITION; LENTIL;

LENS CULINARIS;

EID: 33746893796     PISSN: 03088146     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodchem.2005.11.053     Document Type: Article

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