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Effect of heat treatment on polyphenolic compounds and antioxidant activity of lentils (Lens culinaris) Cover

Effect of heat treatment on polyphenolic compounds and antioxidant activity of lentils (Lens culinaris)

Acta Scientifica Naturalis
Volume 7 (2020): Issue 3 (November 2020)
By: S. Djabali,  F.Z. Makhlouf,  A. Ertas and  M. Barkat  
Open Access
|Dec 2020

Authors

S. Djabali

Laboratoire de Biotechnologie et Qualité des Aliments (BIOQUAL), Institut de la nutrition, de l’alimentation et des technologies agro-alimentaires (INATAA), Université Frères Mentouri Constantine 1

F.Z. Makhlouf

Laboratoire de Biotechnologie et Qualité des Aliments (BIOQUAL), Institut de la nutrition, de l’alimentation et des technologies agro-alimentaires (INATAA), Université Frères Mentouri Constantine 1

A. Ertas

Department of Pharmacognosy, Faculty of Pharmacy, Dicle University, Diyarbakir, Turkey

M. Barkat

barkat.inataa@yahoo.fr

Laboratoire de Biotechnologie et Qualité des Aliments (BIOQUAL), Institut de la nutrition, de l’alimentation et des technologies agro-alimentaires (INATAA), Université Frères Mentouri Constantine 1
DOI: https://doi.org/10.2478/asn-2020-0033 | Journal eISSN: 2603-347X | Journal ISSN: 2367-5144
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Language: English
Page range: 58 - 71
Published on: Dec 8, 2020
Published by: Konstantin Preslavski University of Shumen
In partnership with: Paradigm Publishing Services
Publication frequency: 1 issue per year
Keywords:
Lentils,
cooking,
polyphenol,
antioxidant activity,
LCMS/MS
Related subjects:
Chemistry,
Chemistry, other,
Geosciences,
Geography,
Life sciences,
Life sciences, other,
Physics,
Physics, other

© 2020 S. Djabali, F.Z. Makhlouf, A. Ertas, M. Barkat, published by Konstantin Preslavski University of Shumen
This work is licensed under the Creative Commons Attribution-NonCommercial-NoDerivatives 4.0 License.

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