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Antioxidant activity of protein extracts from heat-treated or thermally processed chickpeas and white beans
In this study, antioxidant activities of water-soluble protein extracts from chickpeas and white beans were investigated. The area under the curve (AUC) values of lyophilized crude protein extracts (dialyzed or undialyzed) ...
Effects of hot rehydration in the presence of hydrogen peroxide on microbial quality, texture, color, and antioxidant activity of cold-stored intermediate-moisture sun-dried figs
(Institute of Food Technologists, 2005-04)
Pectin methylesterase (PME) causes considerable softening in intermediate-moisture (IM) figs rehydrated at 30°C and cold stored at 28% to 29% moisture content. Rehydration of figs at 80°C for 16 min inactivated PME partially ...
Effects of controlled pepsin hydrolysis on antioxidant potential and fractional changes of chickpea proteins
This study investigated the effects of controlled pepsin hydrolysis on antioxidant potential and fractional changes of chickpea protein extracts (CPE). The enzyme hydrolysis increased soluble protein content (1.2 to 2-fold) ...
Antioxidant activity and phenolic content of fresh and dry nuts with or without the seed coat
Total antioxidant activities based on ABTS free radical scavenging activity and phenolic content of fresh or dry hazelnuts, walnuts and pistachios assayed with their seed coats changed between 3063 and 11,076 μmol trolox ...