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...

Ausführliche Beschreibung

Bibliographische Detailangaben

Veröffentlicht in:	Food science and technology international 2021-09, Vol.27 (6), p.528-538
Hauptverfasser:	Stone, AK, Waelchli, KN, Çabuk, B, McIntosh, TC, Wanasundara, J, Arntfield, SD, Nickerson, MT
Format:	Artikel
Sprache:	eng
Online-Zugang:	Volltext
Tags:	Tag hinzufügen Keine Tags, Fügen Sie den ersten Tag hinzu!