Antioxidant activity of protein extracts from heat-treated or thermally processed chickpeas and white beans
نویسندگان
چکیده
منابع مشابه
Antioxidant activity of protein extracts from heat-treated or thermally processed chickpeas and white beans
In this study, antioxidant activities of water-soluble protein extracts from chickpeas and white beans were investigated. The area under the curve (AUC) values of lyophilized crude protein extracts (dialyzed or undialyzed) from thermally processed (121 C for 20 min) or heat-treated (90 C for 20 min) chickpeas (73–91 lmol trolox/g) and white beans (39–67 lmol trolox/g) indicated a higher free ra...
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ژورنال
عنوان ژورنال: Food Chemistry
سال: 2007
ISSN: 0308-8146
DOI: 10.1016/j.foodchem.2006.07.050