Activities of amine and phenolic antioxidants and their changes in broad beans (Vicia faba) after freezing and steam cooking

International Journal of Food Science and Technology

Volumn 45, Issue 1, 2010, Pages 29-37

  Wolosiak, Rafal ^a   Worobiej, Elwira ^a   Piecyk, Malgorzata ^a   Druzynska, Beata ^a   Nowak, Dorota ^b   Lewicki, Piotr P ^b  

^a WARSAW UNIVERSITY OF LIFE SCIENCES   (Poland)

^b Department of Food Engineering and Process Management ^*  (Poland)

Author keywords

Antioxidants; Food processing chemistry; Legumes; Lipid oxidation; Polyphenols; Proteins

Indexed keywords

VICIA FABA;

EID: 72449169451     PISSN: 09505423     EISSN: 13652621     Source Type: Journal    
DOI: 10.1111/j.1365-2621.2009.02099.x     Document Type: Article

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