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Influence of pearling process on phenolic and saponin content in quinoa (Chenopodium quinoa Willd).
- Source :
-
Food Chemistry . Aug2014, Vol. 157, p174-178. 5p. - Publication Year :
- 2014
-
Abstract
- Highlights: [•] Quinoa is a good source of saponins and phenolic compounds. [•] A pearling degree of 30% was necessary to obtain sweet quinoa. [•] Pearling process is a promising sustainable method to obtain sweet quinoa. [Copyright &y& Elsevier]
Details
- Language :
- English
- ISSN :
- 03088146
- Volume :
- 157
- Database :
- Academic Search Index
- Journal :
- Food Chemistry
- Publication Type :
- Academic Journal
- Accession number :
- 95226620
- Full Text :
- https://doi.org/10.1016/j.foodchem.2014.02.023