Effect of roasting times on bioactive compounds, fatty acids, polyphenol and nutrients of amaranth (Amaranthus cruentus L.) seed roasted in pan, and principal component analysis

[1] Abderrahim F(2015)Physical features, phenolic compounds, betalains and total antioxidant capacity of coloured quinoa seeds ( Food Chem 183 83-90

[2] Huanatico E(2010) Willd) from Peruvian Altiplano Food Chem 119 770-778

[3] Segura R(1981)Polyphenol composition and in vitro antioxidant activity of amaranth, quinoa buckwheat and wheat as affected by sprouting and baking J Food Sci 46 1175-1180

[4] Arribas S(2011)A compositional study of amaranth grain J Agric Food Chem 59 5006-5014

[5] Gonzalez MC(2002)Effect of roasting on phenolic content and antioxidant activities of whole cashew nuts, kernels, and testa J Agric Food Chem 50 3010-3014

[6] Condezo-Hoyos L(2004)Thermal processing enhances the nutritional value of tomatoes by increasing total antioxidant activity Plant Foods Hum Nutr 59 15-21

[7] Alvarez-Jubete L(2007)Comparison of the chemical composition and nutritional value of Eur Food Res Technol 225 321-328

[8] Wijngaard H(2017) flour and its protein concentrate Agrosearch 17 1-10

[9] Arendt EK(2017)The total polyphenols and the antioxidant potentials of some selected cereals and pseudocereals Int J Food Proper 20 957-967

[10] Gallagher E(2009)Nutritional characterization of grain amaranth grown in Nigeria for food security and healthy living LWT - Food Sci Technol 42 1269-1274

[1] Abderrahim F(2015)Physical features, phenolic compounds, betalains and total antioxidant capacity of coloured quinoa seeds ( Food Chem 183 83-90

[2] Huanatico E(2010) Willd) from Peruvian Altiplano Food Chem 119 770-778

[3] Segura R(1981)Polyphenol composition and in vitro antioxidant activity of amaranth, quinoa buckwheat and wheat as affected by sprouting and baking J Food Sci 46 1175-1180

[4] Arribas S(2011)A compositional study of amaranth grain J Agric Food Chem 59 5006-5014

[5] Gonzalez MC(2002)Effect of roasting on phenolic content and antioxidant activities of whole cashew nuts, kernels, and testa J Agric Food Chem 50 3010-3014

[6] Condezo-Hoyos L(2004)Thermal processing enhances the nutritional value of tomatoes by increasing total antioxidant activity Plant Foods Hum Nutr 59 15-21

[7] Alvarez-Jubete L(2007)Comparison of the chemical composition and nutritional value of Eur Food Res Technol 225 321-328

[8] Wijngaard H(2017) flour and its protein concentrate Agrosearch 17 1-10

[9] Arendt EK(2017)The total polyphenols and the antioxidant potentials of some selected cereals and pseudocereals Int J Food Proper 20 957-967

[10] Gallagher E(2009)Nutritional characterization of grain amaranth grown in Nigeria for food security and healthy living LWT - Food Sci Technol 42 1269-1274