Changes in total phenols, total flavonoids, and antioxidant activities of common beans and pinto beans after soaking, cooking, and in vitro digestion process

Food Science and Biotechnology

Volumn 19, Issue 3, 2010, Pages 633-639

  Akillioglu, H Gul ^a   Karakaya, Sibel ^b  

^a ABANT IZZET BAYSAL UNIVERSITY   (Turkey)

^b EGE UNIVERSITY   (Turkey)

Author keywords

Antioxidant activity; Bean; Bioavailability; Total flavonoid; Total phenol

Indexed keywords

ANTIOXIDANT ACTIVITIES; BEAN; BIOAVAILABILITY; TOTAL FLAVONOID; TOTAL PHENOLS;

BIOCHEMISTRY;

PHENOLS;

EID: 79957662573     PISSN: 12267708     EISSN: None     Source Type: Journal    
DOI: 10.1007/s10068-010-0089-8     Document Type: Article

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