Effect of Cooking on Total Phenolic Content and Antioxidant Activity in Selected Cereals, Millets and Pulses

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Authors

  • P. Gitanjali
     Department of Food and Nutrition, Post Graduate and Research Centre, College of Home Science, ANGRAU, Rajendranagar, Hyderabad - 30 ,IN
  • Yasoda Devi
     Department of Food and Nutrition, Post Graduate and Research Centre, College of Home Science, ANGRAU, Rajendranagar, Hyderabad - 30 ,IN
  • M. Shiva Prakash
     Department of Food and Nutrition, Post Graduate and Research Centre, College of Home Science, ANGRAU, Rajendranagar, Hyderabad - 30 ,IN

Abstract

Recent studies focused on the existence of a number of non-nutritional components in our diet that possess antimutagenic and anticarcinogenic properties. These are now frequently referred as 'chemopreventers'.

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Published

2004-08-01

How to Cite

Gitanjali, P., Devi, Y., & Shiva Prakash, M. (2004). Effect of Cooking on Total Phenolic Content and Antioxidant Activity in Selected Cereals, Millets and Pulses. The Indian Journal of Nutrition and Dietetics, 41(8), 337–345. Retrieved from https://www.informaticsjournals.com/index.php/ijnd/article/view/6516

Issue

Volume 41, Issue 8, August 2004

Section

Original Articles

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