Food and Nutrition Sciences
Vol.3 No.3(2012), Paper ID 17971, 8
pages
DOI:10.4236/fns.2012.33053
Effects of Baking, Roasting and Frying on Total Polyphenols and Antioxidant Activity in Colored Chickpea Seeds
Aharon Segev, Hana Badani, Liel Galili, Ran Hovav, Yoram Kapulnik, Ilan Shomer, Shmuel Galili
Department of Agronomy and Natural Resources, Agricultural Research Organization, The Volcani Center, Bet Dagan, Israel;
Department of Agronomy and Natural Resources, Agricultural Research Organization, The Volcani Center, Bet Dagan, Israel;
Department of Agronomy and Natural Resources, Agricultural Research Organization, The Volcani Center, Bet Dagan, Israel;
Department of Agronomy and Natural Resources, Agricultural Research Organization, The Volcani Center, Bet Dagan, Israel;
Department of Agronomy and Natural Resources, Agricultural Research Organization, The Volcani Center, Bet Dagan, Israel;
Food Science Department, Agricultural Research Organization, The Volcani Center, Bet Dagan, Israel.
Department of Agronomy and Natural Resources, Agricultural Research Organization, The Volcani Center, Bet Dagan, Israel;
Copyright © 2012 Aharon Segev, Hana Badani, Liel Galili, Ran Hovav, Yoram Kapulnik, Ilan Shomer, Shmuel Galili et al. This is
an open access article distributed under the Creative Commons Attribution
License, which permits unrestricted use, distribution, and reproduction in any
medium, provided the original work is properly cited.
How to Cite this Article
A. Segev, H. Badani, L. Galili, R. Hovav, Y. Kapulnik, I. Shomer and S. Galili, "Effects of Baking, Roasting and Frying on Total Polyphenols and Antioxidant Activity in Colored Chickpea Seeds,"
Food and Nutrition Sciences, Vol. 3 No. 3, 2012, pp. 369-376. doi:
10.4236/fns.2012.33053.