Hydrochloric acid extractable minerals and phytate and polyphenols contents of sprouted faba and white bean cultivars

Food Chemistry

Volumn 113, Issue 4, 2009, Pages 997-1002

  Al Numair, Khalid S ^a   Ahmed, Saif Eldein B ^a   Al Assaf, Abdullah H ^a   Alamri, Mohammed S ^b  

^a KING SAUD UNIVERSITY   (Saudi Arabia)

^b College of Agricultural Technology ^*  (Saudi Arabia)

Author keywords

Extractability; Faba bean; Hydrochloric acid; Minerals; Phytic acid; Polyphenols; White bean

Indexed keywords

CALCIUM; COPPER; HYDROCHLORIC ACID; IRON; MANGANESE; MINERAL; PHOSPHORUS; PHYTATE; POLYPHENOL DERIVATIVE; POTASSIUM;

ARTICLE; BEAN; CULTIVAR; FLUOR; FOOD COMPOSITION; FOOD PROCESSING; LEGUME; SPROUTING; VICIA FABA;

VICIA FABA;

EID: 55949121539     PISSN: 03088146     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodchem.2008.08.051     Document Type: Article

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