Effect of different processing methods on antioxidant activity of underutilized legumes, Entada scandens seed kernel and Canavalia gladiata seeds

Food and Chemical Toxicology

Volumn 50, Issue 8, 2012, Pages 2864-2872

  Sasipriya, Gopalakrishnan ^a   Siddhuraju, Perumal ^a  

^a BHARATHIAR UNIVERSITY   (India)

Author keywords

DPPH; Gila bean; Polyphenols; Processing; Sword bean

Indexed keywords

BETA CAROTENE; BICARBONATE; FLAVONOID; PHENOL DERIVATIVE; PLANT EXTRACT; SUGAR; TANNIN; WATER;

ANTIOXIDANT ACTIVITY; ARTICLE; ASH; AUTOCLAVE; CANAVALIA; CANAVALIA GLADIATA; CONTROLLED STUDY; DNA DAMAGE; DRY HEATING; ENTADA SCANDENS; FOOD PROCESSING; LEGUME; NONHUMAN; PLANT SEED;

ANTIOXIDANTS; EMULSIONS; FABACEAE; FOOD HANDLING; HYDROXYL RADICAL; SEEDS;

CANAVALIA GLADIATA; ENTADA;

EID: 84862660949     PISSN: 02786915     EISSN: 18736351     Source Type: Journal    
DOI: 10.1016/j.fct.2012.05.048     Document Type: Article

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