Effect of Heat Treatment on the Bioactive Components and Antioxidant Activity in Selected Dry Beans and Nuts

Effect of Heat Treatment on the Bioactive Components and Antioxidant Activity in Selected Dry Beans and Nuts

Dry beans and nuts are vital in our daily diet and contains high dietary fiber, poly-unsaturated fatty acids and phytochemical compounds such as phenolic and flavonoids. The objective of this study was to compare the antioxidant activities in selected dry beans and nuts and the effect of roasting....

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Bibliographic Details
Main Authors: Tunasamy Ketharin, Lee Ley Shie, Ponnaiah Paulraj, Pazhayakath Thevarkattil Mohamed Javad, Pattammadath Sajeesh, Keeyari Purayil Sajna, Muruganandham Chandramohan, Raji P., Karanam Sai Bhavya
Format: Article
Language:English
Published: Journal of Pure and Applied Microbiology 2019-06-01
Series:Journal of Pure and Applied Microbiology
Subjects:
antioxidant
nuts
beans
Online Access:https://microbiologyjournal.org/effect-of-heat-treatment-on-the-bioactive-components-and-antioxidant-activity-in-selected-dry-beans-and-nuts/

Internet

https://microbiologyjournal.org/effect-of-heat-treatment-on-the-bioactive-components-and-antioxidant-activity-in-selected-dry-beans-and-nuts/

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