Influence of elicitation with H2O2 on phenolics content, antioxidant potential and nutritional quality of Lens culinaris sprouts

Journal of the Science of Food and Agriculture

Volumn 94, Issue 3, 2014, Pages 489-496

  Świeca, Michał ^a   Baraniak, Barbara ^a  

^a UNIVERSITY OF LIFE SCIENCES IN LUBLIN   (Poland)

Author keywords

Antioxidants; Elicitation; Lentil; Nutritional value; Phenolics; Sprouting

Indexed keywords

LENS CULINARIS;

ANTIOXIDANT; HYDROGEN PEROXIDE; POLYPHENOL; STARCH; VEGETABLE PROTEIN;

ARTICLE; BIOAVAILABILITY; DIET; ELICITATION; FUNCTIONAL FOOD; GERMINATION; HUMAN; LENTIL; LIPID PEROXIDATION; METABOLISM; NUTRITIONAL VALUE; PHENOLICS; PLANT SEED; PROTEIN INTAKE; SPROUTING;

ANTIOXIDANTS; ELICITATION; LENTIL; NUTRITIONAL VALUE; PHENOLICS; SPROUTING;

ANTIOXIDANTS; BIOLOGICAL AVAILABILITY; DIET; DIETARY PROTEINS; FUNCTIONAL FOOD; GERMINATION; HUMANS; HYDROGEN PEROXIDE; LENS PLANT; LIPID PEROXIDATION; NUTRITIVE VALUE; PLANT PROTEINS; POLYPHENOLS; SEEDS; STARCH;

EID: 84892672549     PISSN: 00225142     EISSN: 10970010     Source Type: Journal    
DOI: 10.1002/jsfa.6274     Document Type: Article

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