Impact of processing on the in vitro protein quality, bioactive compounds, and antioxidant potential of 10 selected pulses

Sánchez‐Velázquez, OA, Ribéreau, S, Mondor, M et al. (3 more authors) (Cover date: June 2021) Impact of processing on the in vitro protein quality, bioactive compounds, and antioxidant potential of 10 selected pulses. Legume Science, 3 (2). e88. ISSN 2639-6181

Abstract

Metadata

Authors/Creators:
  • Sánchez‐Velázquez, OA
  • Ribéreau, S
  • Mondor, M
  • Cuevas‐Rodríguez, EO
  • Arcand, Y
  • Hernández‐Álvarez, AJ
Copyright, Publisher and Additional Information: © 2021 The Authors. Legume Science published by Wiley Periodicals LLC. This is an open access article under the terms of the Creative Commons Attribution License, which permits use, distribution and reproduction in any medium, provided the original work is properly cited.
Keywords: antioxidant activity; bioactive compounds; in vitro protein digestibility; IVPDCAAS; nutritional parameters; processed pulses
Dates:
  • Accepted: 10 March 2021
  • Published (online): 29 March 2021
  • Published: 1 July 2021
Institution: The University of Leeds
Academic Units: The University of Leeds > Faculty of Environment (Leeds) > School of Food Science and Nutrition (Leeds) > FSN Nutrition and Public Health (Leeds)
Depositing User: Symplectic Publications
Date Deposited: 30 Mar 2021 15:31
Last Modified: 12 Jan 2023 16:51
Status: Published
Publisher: Wiley Open Access
Identification Number: https://doi.org/10.1002/leg3.88

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