Effect of thermal processing on total polyphenol content in the grain of cowpea cultivars

Effect of thermal processing on total polyphenol content in the grain of cowpea cultivars

ABSTRACT Cowpea grain is noteworthy due to its functional properties, which are probably a result of the synergistic action of its nutrients and bioactive compounds. Since these compounds undergo the effects of thermal processing, the aim of the present study was to verify the influence of cooking o...

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Bibliographic Details
Main Authors:	Rodrigo Barbosa Monteiro Cavalcante, Marcos Antônio da Mota Araújo, Maurisrael de Moura Rocha, Kaesel Jackson Damasceno e Silva, Regilda Saraiva dos Reis Moreira-Araújo
Format:	Article
Language:	English
Published:	Universidade Federal do Ceará
Series:	Revista Ciência Agronômica
Subjects:	Vigna unguiculata (L.) Walp Cocção Compostos bioativos
Online Access:	http://www.scielo.br/scielo.php?script=sci_arttext&pid=S1806-66902017000500806&lng=en&tlng=en

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