Composition of Phenolic Acids and Antioxidant Properties of Selected Pulses Cooked with Different Heating Conditions

Pulses are recommended for healthy eating due to their high content of nutrients and bioactive compounds that can undergo changes during cooking. This study investigated the effects of four cooking methods (boiling, pressure, microwave, slow) and three heating solutions (water, salt, sugar) on the p...

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Detalhes bibliográficos

Principais autores:	Yihan Liu, Sanaa Ragaee, Massimo F. Marcone, El-Sayed M. Abdel-Aal
Formato:	Artigo
Idioma:	Inglês
Publicado em:	MDPI AG 2020-07-01
Colecção:	Foods
Assuntos:	traditional slow pressure and microwave cooking polyphenols antioxidant activity faba bean
Acesso em linha:	https://www.mdpi.com/2304-8158/9/7/908
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