Comparative analyses of phenolic composition, antioxidant capacity, and color of cool season legumes and other selected food legumes

Journal of Food Science

Volumn 72, Issue 2, 2007, Pages

  Xu, B J ^a,b   Yuan, S H ^a   Chang, S K C ^a  

^a NORTH DAKOTA STATE UNIVERSITY   (United States)

^b DALIAN UNIVERSITY   (China)

Author keywords

Antioxidants; Black bean; Color; Cool season legumes; Phenolics

Indexed keywords

ANTIOXIDANT; BIPHENYL DERIVATIVE; DIPHENYL P PICRYLHYDRAZYL; DIPHENYL-P-PICRYLHYDRAZYL; FERRIC ION; FLAVONOID; HYDRAZINE DERIVATIVE; PHENOL DERIVATIVE; REACTIVE OXYGEN METABOLITE; TANNIN DERIVATIVE; UNCLASSIFIED DRUG;

ARTICLE; CHEMISTRY; COMPARATIVE STUDY; HEALTH FOOD; HUMAN; LEGUME; NUTRITIONAL VALUE; OXIDATION REDUCTION REACTION; PIGMENTATION; SEASON; SPECIES DIFFERENCE; STANDARD;

ANTIOXIDANTS; BIPHENYL COMPOUNDS; FABACEAE; FERRIC COMPOUNDS; FLAVONOIDS; HEALTH FOOD; HUMANS; HYDRAZINES; NUTRITIVE VALUE; OXIDATION-REDUCTION; PHENOLS; PIGMENTATION; REACTIVE OXYGEN SPECIES; SEASONS; SPECIES SPECIFICITY; TANNINS;

CICER ARIETINUM; GLYCINE MAX; LATHYRUS APHACA; LENS CULINARIS; PISUM SATIVUM;

EID: 33847769179     PISSN: 00221147     EISSN: None     Source Type: Journal    
DOI: 10.1111/j.1750-3841.2006.00261.x     Document Type: Article

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