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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Hlavní autoři:	Dorota Gumul, Kamila Czechowska, Jaroslaw Korus
Médium:	Artigo
Jazyk:	Inglês
Vydáno:	University of Zagreb Faculty of Food Technology and Biotechnology 2007-01-01
Edice:	Food Technology and Biotechnology
Témata:	bean Phaseolus vulgaris extrusion antioxidant activity scavenging activity
On-line přístup:	http://hrcak.srce.hr/file/42936
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