Note.: β-carotene, α-tocopherol and γ-tocopherol contents in dry legumes.: Influence of cooking

被引：9

作者：

Atienza, J

Sanz, M

Herguedas, A

Alejos, JA

Jiménez, JJ

机构：

[1] Serv Invest Agraria, Valladolid 47080, Spain

[2] Univ Valladolid, Fac Ciencias, Dept Quim Analit, E-47005 Valladolid, Spain

来源：

FOOD SCIENCE AND TECHNOLOGY INTERNATIONAL | 1998年 / 4卷 / 06期

关键词：

legumes; vitamins; tocopherols; carotenes; cooking;

D O I：

10.1177/108201329800400608

中图分类号：

O69 [应用化学];

学科分类号：

081704 ;

摘要：

Three essential fat-soluble micronutrients-beta-carotene, alpha-tocopheroI and gamma-tocopherol-were determined by HPLC in different Varieties of three dry legumes, namely, beans, chick peas and lentils. Their distribution between skin and albumen was also determined. After cooking legumes were found significantly to preserve most of these micronutrients.

引用

收藏

页码：437 / 441

页数：5

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