Functional properties of yellow field pea (Pisum sativum L.) seed flours and the in vitro bioactive properties of their polyphenols

Food Research International

Volumn 43, Issue 2, 2010, Pages 582-588

  Agboola, Samson O ^a   Mofolasayo, Olawunmi A ^b   Watts, Beverley M ^b   Aluko, Rotimi E ^b,c  

^a CHARLES STURT UNIVERSITY   (Australia)

^b UNIVERSITY OF MANITOBA   (Canada)

^c UNIVERSITY OF MANITOBA   (Canada)

Author keywords

Antioxidant activity; Fibre products; Flavonoids; Functional properties; Pea seed; Phenolics

Indexed keywords

ACE-INHIBITORY ACTIVITY; ANTIOXIDANT ACTIVITIES; AQUEOUS METHANOL; BIOACTIVE PROPERTIES; FIELD PEA; FLAVONOIDS; FREE RADICAL SCAVENGING; FREEZE-THAW; FUNCTIONAL PROPERTIES; IN-VITRO; OIL ABSORPTION CAPACITY; PEA PROTEINS; PHENOLICS; PISUM SATIVUM; PISUM SATIVUM L; POLYPHENOLIC CONTENT; POLYPHENOLS; PROTEIN ISOLATES; SEED FLOUR; TEST RESULTS; TROLOX EQUIVALENT ANTIOXIDANT CAPACITIES;

ACETONE; FREE RADICALS; GELS; METHANOL; PHENOLS; PLANTS (BOTANY); PROTEINS; SEED; WATER ABSORPTION;

FIBERS;

PISUM SATIVUM;

EID: 75149130395     PISSN: 09639969     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodres.2009.07.013     Document Type: Article

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