Extractability of antioxidants from legume seed flour after cooking and in vitro gastrointestinal digestion in comparison with methanolic extraction of the unprocessed flour

International Journal of Food Science and Technology

Volumn 48, Issue 10, 2013, Pages 2096-2104

  Stanisavljević, Nemanja ^a   Jovanović, Živko ^a   Čupić, Tihomir ^b   Lukić, Jovanka ^a   Miljuš Dukić, Jovanka ^a   Radović, Svetlana ^a   Mikić, Aleksandar ^c  

^a UNIVERSITY OF BELGRADE   (Serbia)

^b AGRICULTURAL INSTITUTE OSIJEK   (Croatia)

^c INSTITUTE OF FIELD AND VEGETABLE CROPS   (Serbia)

Author keywords

Antioxidant activity; Cooking; Enzymatic digestion; Legume seeds; Phenolics; Protein hydrolysates

Indexed keywords

2 ,2-DIPHENYL-1-PICRYLHYDRAZYL; ANTI OXIDATIVE ACTIVITY; ANTI-OXIDANT ACTIVITIES; ENZYMATIC DIGESTIONS; GASTROINTESTINAL DIGESTION; PHENOLICS; PROTEIN HYDROLYSATE; SPECTRO-PHOTOMETRIC METHOD;

COOKING; EXTRACTION; FREE RADICALS; HYDROGEN PEROXIDE; HYDROLYSIS; PEPTIDES; PEROXIDES; PLANTS (BOTANY);

ANTIOXIDANTS;

LATHYRUS SATIVUS; PISUM SATIVUM;

EID: 84884206809     PISSN: 09505423     EISSN: 13652621     Source Type: Journal    
DOI: 10.1111/ijfs.12191     Document Type: Article

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