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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מחברים אחרים:	Badani Hana, Galili Liel, Hovav Ran, Brend Yael, Galili Shmuel, Scientific Research Publishing
פורמט:	ספר
שפה:	אנגלית
נושאים:	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
גישה מקוונת:	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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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

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