Polyphenols and tannins in Indian pulses: Effect of soaking, germination and pressure cooking

Food Research International

Volumn 43, Issue 2, 2010, Pages 526-530

  Khandelwal, Shweta ^a   Udipi, Shobha A ^b   Ghugre, Padmini ^b  

^a PUBLIC HEALTH FOUNDATION OF INDIA   (India)

^b SNDT WOMEN S UNIVERSITY   (India)

Author keywords

Germination; Polyphenols; Pressure cooking; Pulses; Soaking; Tannins

Indexed keywords

CAJANUS CAJAN; CICER ARIETINUM; DOMESTIC PROCESSING; LIMITED INFORMATION; PHASEOLUS AUREUS; POLYPHENOLS; POST PROCESSING; PRESSURE COOKING; PROCESSING TECHNIQUE; STANDARD DEVIATION;

BIOCHEMISTRY; PRESSURE EFFECTS;

PHENOLS;

CAJANUS CAJAN; CICER ARIETINUM; LENS CULINARIS; VIGNA RADIATA VAR. RADIATA;

EID: 75149160875     PISSN: 09639969     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodres.2009.09.036     Document Type: Article

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