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...

Description complète

Détails bibliographiques

Publié dans:	Food science and technology international = Ciencia y tecnologia de los alimentos internacional. - 1998. - 27(2021), 6 vom: 05. Sept., Seite 528-538
Auteur principal:	Stone, A K (Auteur)
Autres auteurs:	Waelchli, K N, Çabuk, B, McIntosh, T C, Wanasundara, J, Arntfield, S D, Nickerson, M T
Format:	Article en ligne
Langue:	English
Publié:	2021
Accès à la collection:	Food science and technology international = Ciencia y tecnologia de los alimentos internacional
Sujets:	Journal Article Oligosaccharides convicine polyphenols pulses saponins vicine