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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Bibliografiska uppgifter
Övriga upphovsmän:	Badani Hana, Galili Liel, Hovav Ran, Brend Yael, Galili Shmuel, Scientific Research Publishing
Materialtyp:	Bok
Språk:	engelska
Ämnen:	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
Länkar:	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

Internet

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