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

• Những tác giả chính: Shu-Cheng Duan (Tác giả), Soon-Jae Kwon (Tác giả), Seok-Hyun Eom (Tác giả)
• Định dạng: Sách
• Được phát hành: MDPI AG, 2021-07-01T00:00:00Z.
• Những chủ đề: article
• Truy cập trực tuyến: 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...