The levels of bioactive compounds found in raw and cooked Canadian pulses
The effect of cooking on the levels of bioactive compounds (oligosaccharides, polyphenols and saponins, and vicine/convicine for faba bean only) were examined in a wide range of Canadian pulses. The total oligosaccharide concentrations were reduced ∼40% for chickpea, 11-81% for lentils, 41-43% for f...
Ausführliche Beschreibung
Bibliographische Detailangaben
| Veröffentlicht in: | Food science and technology international = Ciencia y tecnologia de los alimentos internacional. - 1998. - 27(2021), 6 vom: 05. Sept., Seite 528-538
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| 1. Verfasser: |
Stone, A K
(VerfasserIn) |
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| Weitere Verfasser: |
Waelchli, K N,
Çabuk, B,
McIntosh, T C,
Wanasundara, J,
Arntfield, S D,
Nickerson, M T |
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| Format: | Online-Aufsatz
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| Sprache: | English |
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| Veröffentlicht: |
2021
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| Zugriff auf das übergeordnete Werk: | Food science and technology international = Ciencia y tecnologia de los alimentos internacional
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| Schlagworte: | Journal Article
Oligosaccharides
convicine
polyphenols
pulses
saponins
vicine |
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