Stability of saponins from chickpea, soy and faba beans in vegetarian, broccoli-based bars subjected to different cooking techniques

Food Research International

Volumn 76, Issue P1, 2015, Pages 142-149

  Barakat, Hassan ^a,b   Reim, Valeria ^a   Rohn, Sascha ^a  

^a UNIVERSITY OF HAMBURG   (Germany)

^b Benha University   (Egypt)

Author keywords

HPTLC; Innovative vegetarian broccoli bars; Processing; Saponins; Stability

Indexed keywords

CHROMATOGRAPHY; CONVERGENCE OF NUMERICAL METHODS; MASS SPECTROMETRY; PROCESSING; PROTEINS; THERMAL PROCESSING (FOODS); THIN LAYER CHROMATOGRAPHY;

COOKING CONDITIONS; COOKING METHODS; DERIVATIZATIONS; DETERMINATION METHODS; HIGH PERFORMANCE THIN LAYER CHROMATOGRAPHY; HPTLC; PROTEIN SOURCES; SAPONINS;

METABOLITES;

BRASSICA OLERACEA VAR. ITALICA; CICER ARIETINUM; VICIA FABA;

EID: 84938740650     PISSN: 09639969     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodres.2015.03.043     Document Type: Article

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