Physicochemical Properties and in Vitro Digestibility of Cooked Regular and Nondarkening Cranberry Beans (Phaseolus vulgaris L.) and Their Effects on Bioaccessibility, Phenolic Composition, and Antioxidant Activity

Journal of Agricultural and Food Chemistry

Volumn 63, Issue 48, 2015, Pages 10448-10458

  Chen, Peter X ^a,b   Dupuis, John H ^a,b   Marcone, Massimo F ^b   Pauls, Peter K ^c   Liu, Ronghua ^a   Liu, Qiang ^a   Tang, Yao ^d   Zhang, Bing ^e   Tsao, Rong ^a  

^a GUELPH RESEARCH AND DEVELOPMENT CENTRE   (Canada)

^b UNIVERSITY OF GUELPH   (Canada)

^c UNIVERSITY OF GUELPH   (Canada)

^d TIANJIN UNIVERSITY OF SCIENCE AND TECHNOLOGY   (China)

^e NANCHANG UNIVERSITY   (China)

Author keywords

antioxidants; bioaccessibility; bound phenolics; digestibility; dry beans; phenolics; resistant starch

Indexed keywords

AGENTS; ANTIOXIDANTS; FLAVONOIDS; ORGANIC POLYMERS; PHENOLS; PLANTS (BOTANY); STARCH;

BIOACCESSIBILITY; DIGESTIBILITY; DRY BEANS; PHENOLICS; RESISTANT STARCH;

DIAMONDS;

ANTIOXIDANT; PHENOL DERIVATIVE; STARCH;

CHEMISTRY; COMPARATIVE STUDY; COOKING; DIGESTION; HUMAN; METABOLISM; PHASEOLUS;

ANTIOXIDANTS; COOKING; DIGESTION; HUMANS; PHASEOLUS; PHENOLS; STARCH;

EID: 84949527464     PISSN: 00218561     EISSN: 15205118     Source Type: Journal    
DOI: 10.1021/acs.jafc.5b04005     Document Type: Article

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