Thermal treatments affect the polyphenol profile and increase antioxidant capacity in five varieties of edible bean milks

International Journal of Food Science and Technology

Volumn 51, Issue 4, 2016, Pages 954-961

  Gan, Ren You ^a   Lui, Wing Yee ^a   Wu, Kao ^a   Corke, Harold ^a,b  

^a UNIVERSITY OF HONG KONG   (Hong Kong)

^b HUBEI UNIVERSITY OF TECHNOLOGY   (China)

Author keywords

Antioxidant capacity; Edible bean milk; Soya bean isoflavone; Thermal treatment; Total phenolic content

Indexed keywords

BEVERAGES; FLAVONOIDS; HEAT TREATMENT; OILSEEDS;

ANTIOXIDANT CAPACITY; EDIBLE BEAN MILK; ISOFLAVONES; MAILLARD REACTION PRODUCTS; POLYPHENOL PROFILES; POLYPHENOLS; POTENTIAL HEALTH; TOTAL PHENOLIC CONTENT;

ANTIOXIDANTS;

EID: 84957824871     PISSN: 09505423     EISSN: 13652621     Source Type: Journal    
DOI: 10.1111/ijfs.13040     Document Type: Article

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