Effect of processing on antioxidant contents in selected dry beans (Phaseolus spp. L.)

LWT

Volumn 41, Issue 9, 2008, Pages 1541-1547

  Boateng, J ^a   Verghese, M ^a   Walker, L T ^a   Ogutu, S ^a  

^a ALABAMA A AND M UNIVERSITY   (United States)

Author keywords

DPPH; Dry beans; FRAP; Phenolics; Proanthocyanidin

Indexed keywords

ANTIOXIDANTS; PROCESSING;

2,2-DIPHENYL-1-PICRYLHYDRAZYL; ANTIOXIDANT CONTENTS; ANTIOXIDANT POTENTIAL; DRY BEANS; FERRIC REDUCING ANTIOXIDANT POTENTIAL; FLAVONOID; PHENOLICS; PROANTHOCYANIDINS; PROCESSING METHOD; TOTAL PHENOLICS;

FLAVONOIDS;

GLYCINE MAX; PHASEOLUS VULGARIS; PISUM SATIVUM;

EID: 47649107663     PISSN: 00236438     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.lwt.2007.11.025     Document Type: Article

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