Effect of Steaming and Boiling on the Antioxidant Properties and Biogenic Amines Content in Green Be...
Effect of Steaming and Boiling on the Antioxidant Properties and Biogenic Amines Content in Green Bean (Phaseolus vulgaris) Varieties of Different Colours
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Publisher
Cairo, Egypt: Hindawi Publishing Corporation
Journal title
Language
English
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Publisher
Cairo, Egypt: Hindawi Publishing Corporation
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Contents
Effects of boiling and steaming cooking methods were studied on total polyphenols, antioxidant capacity, and biogenic amines of three green bean varieties, purple, yellow, and green. The vegetables gave good values both for antioxidant capacity and for phenolics content, with the purple variety being the richest in healthful components. Both the he...
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Full title
Effect of Steaming and Boiling on the Antioxidant Properties and Biogenic Amines Content in Green Bean (Phaseolus vulgaris) Varieties of Different Colours
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TN_cdi_doaj_primary_oai_doaj_org_article_430b35dc403249b994832f4bf60867ba
Permalink
https://devfeature-collection.sl.nsw.gov.au/record/TN_cdi_doaj_primary_oai_doaj_org_article_430b35dc403249b994832f4bf60867ba
Other Identifiers
ISSN
0146-9428
E-ISSN
1745-4557
DOI
10.1155/2017/5329070
