Total phenolic content and antioxidant activity of red and yellow quinoa (Chenopodium quinoa Willd.) seeds as affected by baking and cooking conditions

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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Enregistré dans:
Détails bibliographiques
Autres auteurs: Badani Hana, Galili Liel, Hovav Ran, Brend Yael, Galili Shmuel, Scientific Research Publishing
Format: Livre
Langue:anglais
Sujets:
Quinua
Alimentos
Agroindustria
Quinoa
Food
Agro-industry
Industria de alimentos
Granos andinos
Cultivo de quinua
Semillas de quinua
Quinua roja
Quinua amarilla
Compuestos fenl̤ico
Flavonoides
Actividad antioxidante
Procesamiento
Horneado
Coccin̤
Food industry
Andean grains
Quinoa cultivation
Quinoa seeds
Red quinoa
Yellow quinoa
Phenolic compounds
Flavonoids
Antioxidant activity
Processing
Baking
Cooking
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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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