EFFECT OF THERMAL PROCESSING ON CHEMICAL COMPOSITIONS, BIOACTIVE COMPOUNDS, AND ANTIOXIDANT ACTIVITIES OF COWPEA CULTIVARS

This study aimed to determine the effect of cooking on the centesimal compositions, the content of bioactive compounds, and antioxidant activities in beans of the cowpea cultivars. The beans were cooked without soaking (1:5 w/v) in a pressure cooker for 780 seconds. Statistical analysis was performe...

Disgrifiad llawn

Wedi'i Gadw mewn:
Manylion Llyfryddiaeth
Cyhoeddwyd yn:Revista Caatinga
Prif Awduron: RODRIGO BARBOSA MONTEIRO CAVALCANTE, MARCOS ANTÔNIO DA MOTA ARAÚJO, MAURISRAEL DE MOURA ROCHA, REGILDA SARAIVA DOS REIS MOREIRA-ARAÚJO
Fformat: Artigo
Iaith:Inglês
Cyhoeddwyd: Universidade Federal Rural do Semi-Árido 2017
Pynciau:
Agrociencias
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client
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Mynediad Ar-lein:https://www.redalyc.org/articulo.oa?id=237154415026
Tagiau: Ychwanegu Tag
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