Steaming and Toasting Reduce the Nutrimental Quality, Total Phenols and Antioxidant Capacity of Fresh Kabuli Chickpea (Cicer arietinum L.).

Autor: Arevalo I; Department of Biochemistry, National Technological Institute, Campus Celaya. Tecnológico de Celaya, Antonio García Cubas Pte. No. 600 esq. Av. Tecnológico, C.P. 38010 Celaya, Guanajuato, Mexico., Guzmán-Maldonado SH; Food Science Laboratory, Experimental Station El Bajío (CIRCE-INIFAP), Km. 6.5 Carretera Celaya-San Miguel de Allende, C. P. 38010 Celaya, Guanajuato, Mexico. shoraciogm@gmail.com., Sanchez SMM; Indiana University Department of Chemistry, 800 E Ave. Bloomington IN, Kirkwood, 47405-7102, USA., Acosta-Gallegos JA; Food Science Laboratory, Experimental Station El Bajío (CIRCE-INIFAP), Km. 6.5 Carretera Celaya-San Miguel de Allende, C. P. 38010 Celaya, Guanajuato, Mexico.

Publikováno v: Plant foods for human nutrition (Dordrecht, Netherlands) [Plant Foods Hum Nutr] 2020 Dec; Vol. 75 (4), pp. 628-634. Date of Electronic Publication: 2020 Oct 06.