Effect of Extrusion on the Phenolic Composition and Antioxidant Activity of Dry Beans of Phaseolus vulgaris L.

The phenolic composition of dry beans and extrudates was investigated to evaluate the effect of extrusion process on their antioxidant activity. Myricetin, quercetin, kaempferol, cyanidin, chlorogenic acid, caffeic acid, ferulic acid and p-coumaric acid were identified in raw and processed bean seed...

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מידע ביבליוגרפי

Principais autores:	Dorota Gumul, Kamila Czechowska, Jaroslaw Korus
פורמט:	Artigo
שפה:	Inglês
יצא לאור:	University of Zagreb Faculty of Food Technology and Biotechnology 2007-01-01
סדרה:	Food Technology and Biotechnology
נושאים:	bean Phaseolus vulgaris extrusion antioxidant activity scavenging activity
גישה מקוונת:	http://hrcak.srce.hr/file/42936
תגים:	הוספת תג אין תגיות, היה/י הראשונ/ה לתייג את הרשומה!