Effect of different cooking conditions on phenolic compounds and antioxidant capacity of some selected Brazilian bean (Phaseolus vulgaris L.) cultivars

Journal of Agricultural and Food Chemistry

Volumn 57, Issue 13, 2009, Pages 5734-5742

  Ranilla, Lena Gálvez ^a   Genovese, Maria Inés ^a   Lajolo, Franco Maria ^a  

^a UNIVERSITY OF SÃO PAULO   (Brazil)

Author keywords

Antioxidant capacity; Brazilian bean cuitivars; Cooking; Phaseolus vulgaris L.; Polyphenols

Indexed keywords

ANTIOXIDANT; FLAVONOID; PHENOL DERIVATIVE; WATER;

ARTICLE; BEAN; CHEMISTRY; COMPARATIVE STUDY; FOOD HANDLING; HEAT; HIGH PERFORMANCE LIQUID CHROMATOGRAPHY; METHODOLOGY; PRESSURE; SPECIES DIFFERENCE;

ANTIOXIDANTS; CHROMATOGRAPHY, HIGH PRESSURE LIQUID; FLAVONOIDS; FOOD HANDLING; HOT TEMPERATURE; PHASEOLUS; PHENOLS; PRESSURE; SPECIES SPECIFICITY; WATER;

PHASEOLUS VULGARIS;

EID: 67649840427     PISSN: 00218561     EISSN: None     Source Type: Journal    
DOI: 10.1021/jf900527v     Document Type: Article

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