Total phenolic content and antioxidant activity of red and yellow quinoa (Chenopodium quinoa Willd.) seeds as affected by baking and cooking conditions
Las semillas de quinua con recubrimiento coloreado contienen altas concentraciones de compuestos polifenl̤icos que presentan niveles elevados de actividad antioxidante. El procesamiento usual, bien sea horneado o coccin̤, disminuye las concentraciones de estos compuestos bioactivos y, en consecuenci...
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| Online Access: | Total phenolic content and antioxidant activity of red and yellow quinoa (Chenopodium quinoa Willd.) seeds as affected by baking and cooking conditions |
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| 041 | 0 | |a eng | |
| 245 | 1 | 0 | |a Total phenolic content and antioxidant activity of red and yellow quinoa (Chenopodium quinoa Willd.) seeds as affected by baking and cooking conditions |
| 246 | |a Contenido fenl̤ico total y actividad antioxidante de semillas de quinua (Chenopodium quinoa Willd.) roja y amarilla sometidas a condiciones de horneado y coccin̤ | ||
| 264 | |a Bogot ̀(Colombia) : |b Revista VirtualPRO, |c 2015 | ||
| 520 | 3 | |a Las semillas de quinua con recubrimiento coloreado contienen altas concentraciones de compuestos polifenl̤icos que presentan niveles elevados de actividad antioxidante. El procesamiento usual, bien sea horneado o coccin̤, disminuye las concentraciones de estos compuestos bioactivos y, en consecuencia, la actividad antioxidante global. En este estudio se analizan los efectos del horneado y la coccin̤ sobre el contenido fenl̤ico total, el contenido total de flavonoides y la habilidad reductora fřrica de la actividad antioxidante de semillas de quinua roja y amarilla. | |
| 650 | \ | \ | |a Quinua |
| 650 | \ | \ | |a Alimentos |
| 650 | \ | \ | |a Agroindustria |
| 650 | \ | \ | |a Quinoa |
| 650 | \ | \ | |a Food |
| 650 | \ | \ | |a Agro-industry |
| 650 | \ | \ | |a Industria de alimentos |
| 650 | \ | \ | |a Granos andinos |
| 650 | \ | \ | |a Cultivo de quinua |
| 650 | \ | \ | |a Semillas de quinua |
| 650 | \ | \ | |a Quinua roja |
| 650 | \ | \ | |a Quinua amarilla |
| 650 | \ | \ | |a Compuestos fenl̤ico |
| 650 | \ | \ | |a Flavonoides |
| 650 | \ | \ | |a Actividad antioxidante |
| 650 | \ | \ | |a Procesamiento |
| 650 | \ | \ | |a Horneado |
| 650 | \ | \ | |a Coccin̤ |
| 650 | \ | \ | |a Food industry |
| 650 | \ | \ | |a Andean grains |
| 650 | \ | \ | |a Quinoa cultivation |
| 650 | \ | \ | |a Quinoa seeds |
| 650 | \ | \ | |a Red quinoa |
| 650 | \ | \ | |a Yellow quinoa |
| 650 | \ | \ | |a Phenolic compounds |
| 650 | \ | \ | |a Flavonoids |
| 650 | \ | \ | |a Antioxidant activity |
| 650 | \ | \ | |a Processing |
| 650 | \ | \ | |a Baking |
| 650 | \ | \ | |a Cooking |
| 700 | \ | \ | |a Badani Hana |
| 700 | \ | \ | |a Galili Liel |
| 700 | \ | \ | |a Hovav Ran |
| 700 | \ | \ | |a Brend Yael |
| 700 | \ | \ | |a Galili Shmuel |
| 700 | \ | \ | |a Scientific Research Publishing |
| 856 | |z Total phenolic content and antioxidant activity of red and yellow quinoa (Chenopodium quinoa Willd.) seeds as affected by baking and cooking conditions |u https://virtualpro.unach.elogim.com/biblioteca/contenido-fenolico-total-y-actividad-antioxidante-de-semillas-de-quinua-chenopodium-quinoa-willd-roja-y-amarilla-sometidas-a-condiciones-de-horneado-y-coccion | ||