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

Citation
S. Paramjyothi et Vh. Mulimani, Effect of heat treatment and soaking on polyphenols of redgram (Cajanus cajan, L.), J FD SCI M, 38(2), 2001, pp. 187-188
Citations number
10
Language
INGLESE
art.tipo
Article
Categorie Soggetti
Food Science/Nutrition
Journal title
JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE
ISSN journal
0022-1155 → ACNP
Volume
38
Issue
2
Year of publication
2001
Pages
187 - 188
Database
ISI
SICI code
0022-1155(200103/04)38:2<187:EOHTAS>2.0.ZU;2-C
Abstract
Polyphenolic contents of six varieties of redgram were determined after sub jecting them to dry and moist heat, cooking in open pan and soaking overnig ht in water. All the treatments resulted in lowering the polyphenolic conte nts.