Influence of pearling process on phenolic and saponin content in quinoa (Chenopodium quinoa Willd)

Food Chemistry

Volumn 157, Issue , 2014, Pages 174-178

  Gómez Caravaca, Ana Maria ^a,b   Iafelice, Giovanna ^c,d   Verardo, Vito ^e   Marconi, Emanuele ^c,d   Caboni, Maria Fiorenza ^e,f  

^a UNIVERSITY OF GRANADA   (Spain)

^b Functional Food Research and Development Centre (CIDAF)   (Spain)

^c UNIVERSITY CAMPUS BIO MEDICO   (Italy)

^d UNIVERSITY OF MOLISE   (Italy)

^e UNIVERSITY OF BOLOGNA   (Italy)

^f UNIVERSITY OF BOLOGNA   (Italy)

Author keywords

Pearling process; Phenolic compounds; Quinoa; Saponins

Indexed keywords

MASS SPECTROMETER DETECTORS; PHENOLIC COMPOSITION; PHENOLIC COMPOUNDS; PHENOLIC CONTENT; PHENOLICS CONTENT; QUINOA; SAPONINS;

HIGH PERFORMANCE LIQUID CHROMATOGRAPHY;

METABOLITES;

PHENOL DERIVATIVE; SAPONIN;

ARTICLE; CEREAL; CHEMICAL COMPOSITION; CHENOPODIUM QUINOA; MASS FRAGMENTOGRAPHY; MASS SPECTROMETER; NONHUMAN; PEARLING PROCESS; PROCESSING; REVERSED PHASE HIGH PERFORMANCE LIQUID CHROMATOGRAPHY; CHEMISTRY; PLANT SEED;

CHENOPODIUM QUINOA; PHENOLS; SAPONINS; SEEDS;

EID: 84903363390     PISSN: 03088146     EISSN: 18737072     Source Type: Journal    
DOI: 10.1016/j.foodchem.2014.02.023     Document Type: Article

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