Effect of Sterilization Process and Storage on the Antioxidative Properties of Runner Bean

Effect of Sterilization Process and Storage on the Antioxidative Properties of Runner Bean

In this study, we investigated the effect of standard preservation of bean seeds on changes in contents and activity of their selected components: dry matter, ash, different forms of nitrogen, composition of protein fractions; total phenolics and condensed tannins; ability to chelate iron(II) ions;...

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Bibliographic Details
Main Authors: Rafał Wołosiak, Beata Drużyńska, Małgorzata Piecyk, Ewa Majewska, Elwira Worobiej
Format: Article
Language:English
Published: MDPI AG 2018-06-01
Series:Molecules
Subjects:
antioxidant activity
food processing
legumes
lipid oxidation
polyphenols
protein composition
Online Access:http://www.mdpi.com/1420-3049/23/6/1409

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