Nutritional evaluation and bioactive microconstituents (phytosterols, tocopherols, polyphenols, triterpenic acids) in cooked dry legumes usually consumed in the Mediterranean countries

Food Chemistry

Volumn 121, Issue 3, 2010, Pages 682-690

  Kalogeropoulos, Nick ^a   Chiou, Antonia ^a   Ioannou, Maria ^a   Karathanos, Vaios T ^a   Hassapidou, Maria ^b   Andrikopoulos, Nikolaos K ^a  

^a HAROKOPIO UNIVERSITY   (Greece)

^b ALEXANDER TECHNOLOGICAL EDUCATIONAL INSTITUTE OF THESSALONIKI   (Greece)

Author keywords

Antioxidants; Legumes composition; Phytosterols; Polyphenols; Squalene; Tocopherols; Triterpenic acids

Indexed keywords

CATECHIN; FATTY ACID; GALLIC ACID; LINOLENIC ACID; PHYTOSTEROL; POLYPHENOL; SQUALENE; TOCOPHEROL; TRITERPENE DERIVATIVE;

ARTICLE; BEAN; BLACK EYED BEAN; CARBOHYDRATE ANALYSIS; CHICKPEA; COOKED FOOD; DIETARY FIBER; FOOD ANALYSIS; FOOD COMPOSITION; FOOD INTAKE; LEGUME; LENTIL; LUPIN; NONHUMAN; NUTRIENT CONCENTRATION; NUTRITIONAL ASSESSMENT; PEA; PINTO BEAN; SOUTHERN EUROPE; SPLIT PEA; VICIA FABA; WHITE BEAN;

LENS CULINARIS; LUPINUS ALBUS; PISUM SATIVUM; VICIA FABA;

EID: 77649188786     PISSN: 03088146     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodchem.2010.01.005     Document Type: Article

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