Nutrient retention in microwave cooked germinated legumes
نویسندگان
چکیده
منابع مشابه
Bioactive compounds in legumes and their germinated products.
Nineteen domestic legume varieties, including 6 soybeans, 7 black soybeans, 4 azuki beans, and 2 mung beans, were evaluated for contents of dietary fiber, total phenolics, and flavonoids. Nine varieties of legumes (black soybean TN6, TN3, BM, and WY; soybean KS1, KS2, and KS8; azuki bean AKS5 and AKS6) were good sources of bioactive compounds and were selected for germination tests. After short...
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Bioactive compounds, which are naturally produced in plants, have been concerned with the food and pharmaceutical industries because of the pharmacological effects on humans. In this study, the individual phenolics of six legumes during germination and antioxidant capacity from sprout extracts were determined. It was found that the phenolic content significantly increased during germination in ...
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ژورنال
عنوان ژورنال: Food Chemistry
سال: 2006
ISSN: 0308-8146
DOI: 10.1016/j.foodchem.2005.03.007