Impact of cooking and germination on phenolic composition and dietary fibre fractions in dark beans (Phaseolus vulgaris L.) and lentils (Lens culinaris L.)

LWT

Volumn 66, Issue , 2016, Pages 72-78

  Dueñas, Montserrat ^b   Sarmento, Thaise ^a   Aguilera, Yolanda ^a   Benitez, Vanesa ^a   Mollá, Esperanza ^a   Esteban, Rosa M ^a   Martín Cabrejas, María A ^a  

^a UNIVERSIDAD AUTÓNOMA DE MADRID   (Spain)

^b UNIVERSITY OF SALAMANCA   (Spain)

Author keywords

Beans; Cooking; Dietary fibre fractions; Germination; Lentils; Phenolic compounds

Indexed keywords

COOKING; CULTIVATION; FLAVONOIDS; NUTRITION; PHENOLS;

BEANS; DIETARY FIBRE; GERMINATION; LENTILS; PHENOLIC COMPOUNDS;

FIBERS;

EID: 84950140249     PISSN: 00236438     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.lwt.2015.10.025     Document Type: Article

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