Effect of thermal processing and maceration on the antioxidant activity of white beans

PLoS ONE

Volumn 9, Issue 7, 2014, Pages

  Huber, Karina ^a   Brigide, Priscila ^a   Bretas, Eloá Bolis ^a   Canniatti Brazaca, Solange Guidolin ^a  

^a UNIVERSITY OF SÃO PAULO   (Brazil)

Author keywords

[No Author keywords available]

Indexed keywords

1,1 DIPHENYL 2 PICRYLHYDRAZYL; 2,2' AZINOBIS(3 ETHYLBENZOTHIAZOLINE 6 SULFONIC ACID); ASTRAGALIN; CATECHIN; CHLOROGENIC ACID; GALLIC ACID; KAEMPFEROL; NICOTIFLORIN; QUERCETIN; SINAPIC ACID; VANILLIC ACID; ANTIOXIDANT; HYDROXYBENZOIC ACID DERIVATIVE; KAEMPFEROL DERIVATIVE; PHENOLIC ACID;

ANTIOXIDANT ACTIVITY; ARTICLE; CONTROLLED STUDY; COOKING; DRUG DETERMINATION; DRUG IDENTIFICATION; DRUG ISOLATION; DRUG SCREENING; EXTRACTION AND EXTRACTS; HEAT TREATMENT; MACERATION; NONHUMAN; PHASEOLUS VULGARIS; CHEMISTRY; FOOD HANDLING; HEAT; PHASEOLUS;

ANTIOXIDANTS; CATECHIN; CHLOROGENIC ACID; FOOD HANDLING; GALLIC ACID; HOT TEMPERATURE; HYDROXYBENZOATES; KAEMPFEROLS; PHASEOLUS;

EID: 84903782390     PISSN: None     EISSN: 19326203     Source Type: Journal    
DOI: 10.1371/journal.pone.0099325     Document Type: Article

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