Antioxidant properties of legumes and their morphological fractions as affected by cooking

Food Science and Biotechnology

Volumn 22, Issue 1, 2013, Pages 187-194

  Gujral, Hardeep Singh ^a   Sharma, Paras ^a   Gupta, Neha ^a   Wani, Ali Abbas ^b  

^a GURU NANAK DEV UNIVERSITY   (India)

^b FRAUNHOFER INSTITUTE FOR PROCESS ENGINEERING AND PACKAGING IVV   (Germany)

Author keywords

antioxidant activity; legume; metal chelating activity; steam cooking; total flavonoid content

Indexed keywords

AMINO ACIDS; ASCORBIC ACID; CHELATION; FREE RADICALS; NITROGEN FIXATION;

ANTI-OXIDANT ACTIVITIES; LEGUME; METAL CHELATING; STEAM COOKING; TOTAL FLAVONOID CONTENTS;

ANTIOXIDANTS;

EID: 84874323165     PISSN: 12267708     EISSN: None     Source Type: Journal    
DOI: 10.1007/s10068-013-0026-8     Document Type: Article

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