Bioactive phenolic compounds and functional properties of dehydrated bean flours

Food Research International

Volumn 44, Issue 3, 2011, Pages 774-780

  Aguilera, Yolanda ^a   Estrella, Isabel ^b   Benitez, Vanesa ^a   Esteban, Rosa M ^a   Martín Cabrejas, María A ^a  

^a UNIVERSIDAD AUTÓNOMA DE MADRID   (Spain)

^b INSTITUTO DE FERMENTACIONES INDUSTRIALES CSIC   (Spain)

Author keywords

Antioxidant capacity; Beans; Bioactive phenolic compounds; Dehydration; Functional properties

Indexed keywords

ANTIOXIDANT ACTIVITIES; ANTIOXIDANT CAPACITY; BEANS; BIOACTIVE COMPOUNDS; BIOACTIVE PHENOLIC COMPOUNDS; EMULSIFYING ACTIVITY; FUNCTIONAL INGREDIENT; FUNCTIONAL PROPERTIES; HOLDING CAPACITY; HPLC-MS; PHENOLIC ACIDS; PHENOLIC COMPOUNDS; PHENOLICS; PROCYANIDINS; THERMAL PROCESSING; WATER HOLDING CAPACITY;

DEHYDRATION; DEWATERING; EMULSIFICATION; ORGANIC ACIDS;

PHENOLS;

EID: 79952362387     PISSN: 09639969     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodres.2011.01.004     Document Type: Article

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