Effect of heat treatment and soaking on polyphenols of redgram (Cajanus cajan, L.)

被引：0

作者：

Paramjyothi, S ^{[1
]}

Mulimani, VH ^{[1
]}

机构：

[1] Gulbarga Univ, Dept Biochem, Gulbarga 585106, India

来源：

JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE | 2001年 / 38卷 / 02期

关键词：

redgram; heating; cooking; soaking; polyphenols;

D O I：

暂无

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

Polyphenolic contents of six varieties of redgram were determined after subjecting them to dry and moist heat, cooking in open pan and soaking overnight in water. All the treatments resulted in lowering the polyphenolic contents.

引用

页码：187 / 188

页数：2

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