Effect of acid pretreatment and the germination period on the composition and antioxidant activity of rice bean (Vigna umbellata)

Sritongtae, B, Sangsukiam, T, Morgan, MRA et al. (1 more author) (2017) Effect of acid pretreatment and the germination period on the composition and antioxidant activity of rice bean (Vigna umbellata). Food Chemistry, 227. pp. 280-288. ISSN 0308-8146

Abstract

Metadata

Authors/Creators:
  • Sritongtae, B
  • Sangsukiam, T
  • Morgan, MRA
  • Duangmal, K
Copyright, Publisher and Additional Information: © 2017 Elsevier Ltd. This is an author produced version of a paper published in Food Chemistry. Uploaded in accordance with the publisher's self-archiving policy.
Keywords: Germinated bean; Rice bean; Sprouts; Amino acid profile; Antioxidant activity; Vigna spp.
Dates:
  • Published: 15 July 2017
  • Accepted: 18 January 2017
  • Published (online): 21 January 2017
Institution: The University of Leeds
Academic Units: The University of Leeds > Faculty of Maths and Physical Sciences (Leeds) > School of Food Science and Nutrition (Leeds)
Depositing User: Symplectic Publications
Date Deposited: 30 Jan 2017 15:46
Last Modified: 21 Jan 2018 01:38
Published Version: https://doi.org/10.1016/j.foodchem.2017.01.103
Status: Published
Publisher: Elsevier
Identification Number: https://doi.org/10.1016/j.foodchem.2017.01.103

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