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Characterization of antioxdant activity and protein functionality in some legume cultivars grown in Turkey
(İzmir Institute of Technology, 2008)
Turkish chickpeas (4 cultivars) and lentils (6 cultivars) show similar total phenolic contents and free radical scavenging capacities in aqueous extracts ranging between 2869 and 4312 mg gallic acid equivalents/kg legume ...
Characterization and modification of antioxidant proteins from plat materials
(İzmir Institute of Technology, 2005)
In this study, the radical scavenging and iron chelating capacity of proteins from heat treated (20 min at 90 oC) or thermally processed (20 min at 121 oC) chick-peas andkidney-beans were compared. Lyophilized crude protein ...