Effects of Short-term Heating on Total Polyphenols, Anthocyanins, Antioxidant Activity and Lectins of Different Parts of Dwarf Elder (Sambucus ebulus L.)

Plant Foods for Human Nutrition

Volumn 69, Issue 2, 2014, Pages 168-174

  Jimenez, Pilar ^a   Cabrero, Patricia ^a   Basterrechea, José E ^a   Tejero, Jesús ^a   Cordoba Diaz, Damian ^b   Cordoba Diaz, Manuel ^b   Girbes, Tomas ^a  

^a UNIVERSITY OF VALLADOLID   (Spain)

^b UNIVERSIDAD COMPLUTENSE DE MADRID   (Spain)

Author keywords

Allergenicity; Lectins; Pepsin; Polyphenols; Ribosome inactivating protein; Sambucus ebulus

Indexed keywords

ANTHOCYANIN; ANTIOXIDANT; CYANIDIN-3-GLYCOSIDE; EBULIN F, SAMBUCUS EBULUS; GLYCOSIDE; PEPSIN A; PLANT LECTIN; POLYPHENOL; RIBOSOME INACTIVATING PROTEIN 2;

CHEMISTRY; FOOD HANDLING; FRUIT; GROWTH, DEVELOPMENT AND AGING; HEATING; MEDICINAL PLANT; PROCEDURES; SAMBUCUS;

ANTHOCYANINS; ANTIOXIDANTS; FOOD TECHNOLOGY; FRUIT; GLYCOSIDES; HEATING; PEPSIN A; PLANT LECTINS; PLANTS, MEDICINAL; POLYPHENOLS; RIBOSOME INACTIVATING PROTEINS, TYPE 2; SAMBUCUS;

EID: 84901360029     PISSN: 09219668     EISSN: None     Source Type: Journal    
DOI: 10.1007/s11130-014-0417-x     Document Type: Article

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