Effect of soaking, boiling, and steaming on total phenolic contentand antioxidant activities of cool season food legumes

Food Chemistry

Volumn 110, Issue 1, 2008, Pages 1-13

  Xu, Baojun ^a,b   Chang, Sam K C ^a  

^a NORTH DAKOTA STATE UNIVERSITY   (United States)

^b DALIAN UNIVERSITY   (China)

Author keywords

Antioxidant activity; Boiling; Cool season food legumes; Legumes; ORAC; Peas and lentils; Phenolics; Soaking; Steaming

Indexed keywords

1,1 DIPHENYL 2 PICRYLHYDRAZYL; OXYGEN RADICAL; PHENOL DERIVATIVE;

ANTIOXIDANT ACTIVITY; ARTICLE; ATMOSPHERIC PRESSURE; COLD; COMPARATIVE STUDY; COOKING; LEGUME; LENTIL; NONHUMAN; PALATABILITY; PEA; PHYTOCHEMISTRY; WATER VAPOR;

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

EID: 41549153178     PISSN: 03088146     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodchem.2008.01.045     Document Type: Article

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