Antioxidant activity of raw, cooked and Rhizopus oligosporus fermented beans of Canavalia of coastal sand dunes of Southwest India

Journal of Food Science and Technology

Volumn 51, Issue 11, 2014, Pages 3253-3260

  Niveditha, Vedavyas R ^a   Sridhar, Kandikere R ^a  

^a MANGALORE UNIVERSITY   (India)

Author keywords

Antioxidant activity; Bioactive compounds; Canavalia; Fermentation; Rhizopus oligosporus; Seeds

Indexed keywords

CHELATION; FERMENTATION; FREE RADICALS; LANDFORMS; PLANTS (BOTANY); SEED;

ANTI-OXIDANT ACTIVITIES; ANTIOXIDANT POTENTIAL; BIOACTIVE COMPOUNDS; CANAVALIA; CANAVALIA CATHARTICA; DPPH FREE RADICAL SCAVENGING ACTIVITIES; FREE RADICAL SCAVENGING ACTIVITY; RHIZOPUS OLIGOSPORUS;

ANTIOXIDANTS;

EID: 84920257342     PISSN: 00221155     EISSN: 09758402     Source Type: Journal    
DOI: 10.1007/s13197-012-0830-9     Document Type: Article

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