Hydration and Fortification of Common Bean (Phaseolus vulgaris L.) with Grape Skin Phenolics—Effects of Ultrasound Application and Heating
Gloria Bonassi,
Vera Lavelli
Abstract:Ultrasound (US)-assisted soaking combined with fortification with red grape skin (GS) phenolics was applied on two Phaseolus varieties, namely White Kidney Bean (WKB) and Cranberry Bean (CB), before heat treatment. The aims were to investigate: (a) the effect of US application on the kinetic of hydration; (b) the extent of absorption of different phenolic classes of GS into the beans and the resulting effect on antioxidant activity; (c) the effects of heat treatment on the phenolic fraction and antioxidant act… Show more
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