Effect of hydrothermal processing on changes of insoluble-bound phenolics of lentils
The changes in the insoluble-bound phenolics (IBPs) of lentil cultivars upon hydrothermal (boiling) processing were monitored using HPLC-ESI-MSn analysis and by following different antioxidant capacity measurements. The hydrothermal energy disintegrated or loosened the cell wall matrix, hence the co...
| Main Authors: | , |
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| Format: | Article |
| Language: | English |
| Published: |
Elsevier
2017-11-01
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| Series: | Journal of Functional Foods |
| Subjects: | |
| Online Access: | http://www.sciencedirect.com/science/article/pii/S1756464616303954 |