Technological properties, antioxidant activity and total phenolic and flavonoid content of pigmented chickpea (Cicer arietinum L.) cultivars

International Journal of Food Sciences and Nutrition

Volumn 64, Issue 1, 2013, Pages 69-76

  Heiras Palazuelos, Mar J ^a   Ochoa Lugo, Mirna I ^a   Gutiérrez Dorado, Roberto ^a   López Valenzuela, José A ^a   Mora Rochín, Saraid ^a   Milán Carrillo, Jorge ^a   Garzón Tiznado, José A ^a   Reyes Moreno, Cuauhtémoc ^a  

^a UNIVERSIDAD AUTÓNOMA DE SINALOA   (Mexico)

Author keywords

Antioxidant activity; Pigmented chickpea cultivars; Technological properties

Indexed keywords

ANTIOXIDANT; FLAVONOID; PHENOL DERIVATIVE; PLANT MEDICINAL PRODUCT; REACTIVE OXYGEN METABOLITE;

ARTICLE; CHEMISTRY; CICER; CLASSIFICATION; COOKING; DIET; HUMAN; METABOLISM; PLANT SEED; SPECIES DIFFERENCE;

ANTIOXIDANTS; CICER; COOKING; DIET; FLAVONOIDS; HUMANS; PHENOLS; PLANT PREPARATIONS; REACTIVE OXYGEN SPECIES; SEEDS; SPECIES SPECIFICITY;

CICER ARIETINUM;

EID: 84872017498     PISSN: 09637486     EISSN: 14653478     Source Type: Journal    
DOI: 10.3109/09637486.2012.694854     Document Type: Article

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