The levels of bioactive compounds found in raw and cooked Canadian pulses.

Stone, A K; Waelchli, K N; Çabuk, B; McIntosh, T C; Wanasundara, J; Arntfield, S D; Nickerson, M T

Stone, A K; Waelchli, K N; Çabuk, B; McIntosh, T C; Wanasundara, J; Arntfield, S D; Nickerson, M T.

Affiliation

Stone AK; Department of Food and Bioproduct Sciences, University of Saskatchewan, Saskatoon, Saskatchewan, Canada.
Waelchli KN; Department of Food and Bioproduct Sciences, University of Saskatchewan, Saskatoon, Saskatchewan, Canada.
Çabuk B; Department of Food and Bioproduct Sciences, University of Saskatchewan, Saskatoon, Saskatchewan, Canada.
McIntosh TC; Agriculture and Agri-food Canada - Saskatoon Research Station, Saskatoon, Saskatchewan, Canada.
Wanasundara J; Agriculture and Agri-food Canada - Saskatoon Research Station, Saskatoon, Saskatchewan, Canada.
Arntfield SD; Department of Food Science, University of Manitoba, Winnipeg, Manitoba, Canada.
Nickerson MT; Department of Food and Bioproduct Sciences, University of Saskatchewan, Saskatoon, Saskatchewan, Canada.

Food Sci Technol Int ; 27(6): 528-538, 2021 Sep.

Article de En | MEDLINE | ID: mdl-33222551

Sujet(s)
Mots clés

Oligosaccharides; convicine; polyphenols; pulses; saponins; vicine

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Texte intégral: 1 Collection: 01-internacional Base de données: MEDLINE Sujet principal: Vicia faba / Fabaceae Pays/Région comme sujet: America do norte Langue: En Journal: Food Sci Technol Int Sujet du journal: CIENCIAS DA NUTRICAO Année: 2021 Type de document: Article Pays d'affiliation: Canada

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