Effect of thermal processing on phenolics, antioxidant activity and health-relevant functionality of select grain sprouts and seedlings

Innovative Food Science and Emerging Technologies

Volumn 9, Issue 3, 2008, Pages 355-364

  Randhir, Reena ^a   Kwon, Young In ^a   Shetty, Kalidas ^a  

^a UNIVERSITY OF MASSACHUSETTS   (United States)

Author keywords

amylase inhibition; glucosidase inhibition; Angiotensin converting enzyme 1 (ACE) inhibition; Antioxidant activity; Buckwheat (Fagopyrum esculentum); Corn (Zea mays); functionality; Helicobacter pylori inhibition; Hypertension; Levo dihydroxy phenylalanine (l DOPA); Oats (Avena sativa); Phenolics; Thermal processing; Type 2 diabetes; Ulcer; Wheat (Triticum aestivum)

Indexed keywords

BIOACTIVITY; CHEMICAL MODIFICATION; ENZYME INHIBITION; HEALTH CARE; PHENOLIC RESINS; SEED;

ANTIOXIDANT ACTIVITY; BUCKWHEAT; CORN; HYPERTENSION; LEVO-DIHYDROXY PHENYLALANINE (L-DOPA); OATS; THERMAL PROCESSING; TYPE 2 DIABETES; ULCER; WHEAT;

CROPS;

AVENA; AVENA SATIVA; FAGOPYRUM ESCULENTUM; HELICOBACTER PYLORI; TRITICUM AESTIVUM; ZEA MAYS;

EID: 43849089459     PISSN: 14668564     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.ifset.2007.10.004     Document Type: Article

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