Effect of Thermal Processing on Color, Phenolic Compounds, and Antioxidant Activity of Faba Bean (<i>Vicia faba</i> L.) Leaves and Seeds

• المؤلفون الرئيسيون: Shu-Cheng Duan (مؤلف), Soon-Jae Kwon (مؤلف), Seok-Hyun Eom (مؤلف)
• التنسيق: كتاب
• منشور في: MDPI AG, 2021-07-01T00:00:00Z.
• الموضوعات: article
• الوصول للمادة أونلاين: Connect to this object online.

The leaves and seeds of the faba bean are good sources of L-3,4-dihydroxyphenylalanin (L-dopa), and are usually eaten with thermal cooking methods. However, little information is available on the effect of thermal treatments on their nutritional value. We compared the changes in color, contents of L...