Title:	Effect of thermal processing on chemical compositions, bioactive compounds, and antioxidant activities of cowpea cultivars.
Authors:	CAVALCANTE, R. B. M. ARAÚJO, M. A. da M. ROCHA, M. de M. MOREIRA-ARAÚJO, R. S. dos R.
Affiliation:	RODRIGO BARBOSA MONTEIRO CAVALCANTE, UFPI; MARCOS ANTÔNIO DA MOTA ARAÚJO, Fundação Municipal de Saúde, Teresina, PI, Brazil.; MAURISRAEL DE MOURA ROCHA, CPAMN; REGILDA SARAIVA DOS REIS MOREIRA-ARAÚJO, UFPI.
Date Issued:	2017
Citation:	Revista Caatinga, Mossoró, v. 30, n. 4, p. 1050-1058, out./dez. 2017.
Description:	This study aimed to determine the effect of cooking on the centesimal compositions, the content of bioactive compounds, and antioxidant activities in beans of the cowpea cultivars. The beans were cooked without soaking (1:5 w/v) in a pressure cooker for 780 seconds...
Thesagro:	Cocção Vigna Unguiculata
Keywords:	Alimentos funcionais Antioxidantes
Type of Material:	Artigo de periódico
Access:	openAccess
Appears in Collections:	Artigo em periódico indexado (CPAMN)