Faba bean (Vicia faba L.) seeds darken rapidly and phenolic content falls when stored at higher temperature, moisture and light intensity

LWT

Volumn 42, Issue 10, 2009, Pages 1703-1711

  Nasar Abbas, S M ^a,b   Siddique, K H M ^a   Plummer, J A ^a   White, P F ^c   Harris, D ^d   Dods, K ^d   D'Antuono, M ^c  

^a UNIVERSITY OF WESTERN AUSTRALIA   (Australia)

^b CURTIN UNIVERSITY   (Australia)

^c DEPARTMENT OF AGRICULTURE AND FOOD WESTERN AUSTRALIA   (Australia)

^d Chemistry Centre Western Australia   (Australia)

Author keywords

Colour darkening; Cotyledons; Phenolics; Pulse; Seed coat

Indexed keywords

FLAVONOIDS; FOOD STORAGE; MOISTURE; MOISTURE DETERMINATION;

COLOR DARKENING; COTYLEDON; FABA BEANS; HIGHEST TEMPERATURE; PHENOLIC CONTENT; PHENOLICS; PULSE; SEED MOISTURE CONTENTS; SEEDCOATS; VICIA FABA;

COLOR;

VICIA FABA;

EID: 69249222625     PISSN: 00236438     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.lwt.2009.05.013     Document Type: Article

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