Reduction of antiproliferative capacities, cell-based antioxidant capacities and phytochemical contents of common beans and soybeans upon thermal processing

Food Chemistry

Volumn 129, Issue 3, 2011, Pages 974-981

  Xu, Baojun ^a   Chang, Sam K C ^b  

^a BEIJING NORMAL UNIVERSITY   (China)

^b NORTH DAKOTA STATE UNIVERSITY   (United States)

Author keywords

Anticancer; Black beans; Black soybean; Cellular antioxidants; Phenolics; Phytic acid; Pinto beans; Saponin; Thermal processing; Yellow soybean

Indexed keywords

ANTICANCER; BLACK BEANS; BLACK SOYBEAN; CELLULAR ANTIOXIDANTS; PHENOLICS; PHYTIC ACIDS; PINTO BEANS; SAPONIN; YELLOW SOYBEAN;

METABOLITES; PHENOLS; RAPID THERMAL ANNEALING;

PROCESSING;

PHENOL; PHYTIC ACID; PLANT MEDICINAL PRODUCT; SAPONIN;

ANTINEOPLASTIC ACTIVITY; ANTIOXIDANT ACTIVITY; ARTICLE; BEAN; BOILIING; CANCER CELL CULTURE; CHEMICAL PARAMETERS; COLORECTAL CANCER; CONTROLLED STUDY; HIGH TEMPERATURE PROCEDURES; HUMAN; HUMAN CELL; HUMAN CELL CULTURE; HYDROPHILICITY; PHYTIC ACID CONTENT; PRESSURE; SOYBEAN; STEAMING; STOMACH CANCER; TEMPERATURE DEPENDENCE; TOTAL PHENOLIC CONTENT; TOTAL SAPONIN CONTENT;

GLYCINE MAX;

EID: 79960151550     PISSN: 03088146     EISSN: 18737072     Source Type: Journal    
DOI: 10.1016/j.foodchem.2011.05.057     Document Type: Article

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