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Kinetic modelling of polyphenol degradation during common beans soaking and cooking
Phenolic compounds are phytonutrients with anti-inflammatory attributes that are significant for brain, heart and gut health. Losses of natural phenolic compounds in foods occur due to degradation during processing. The extent of degradation depends on the processing conditions applied. In this stud...
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| Publicado en: | Heliyon |
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| Main Authors: | , , |
| Formato: | Artigo |
| Idioma: | Inglês |
| Publicado: |
Elsevier
2019
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| Assuntos: | |
| Acceso en liña: | https://ncbi.nlm.nih.gov/pmc/articles/PMC6526231/ https://ncbi.nlm.nih.gov/pubmed/31193372 https://ncbi.nlm.nih.govhttp://dx.doi.org/10.1016/j.heliyon.2019.e01613 |
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