Effects of processing conditions on the stability of polyphenolic contents and antioxidant capacity of Dolichos lablab L.

Journal of Food Science and Technology

Volumn 50, Issue 4, 2013, Pages 731-738

  Maheshu, Vellingiri ^a   Priyadarsini, Deivamarudhachalam Teepica ^a   Sasikumar, Jagathala Mahalingam ^a  

^a KARPAGAM UNIVERSITY   (India)

Author keywords

Antioxidant activity; Dolichos lablab L.; Field bean; Phenolic content; Processing methods

Indexed keywords

ANTI-OXIDANT ACTIVITIES; DOLICHOS LABLAB L; FIELD BEANS; PHENOLIC CONTENT; PROCESSING METHOD;

AGENTS; CHELATION; FLAVONOIDS; LINOLEIC ACID; TANNINS;

PROCESSING;

DOLICHOS; LABLAB; LABLAB PURPUREUS;

EID: 84878877061     PISSN: 00221155     EISSN: 09758402     Source Type: Journal    
DOI: 10.1007/s13197-011-0387-z     Document Type: Article

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