The Indian Journal of Nutrition and Dietetics

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


Affiliations
1 Department of Food and Nutrition, Post Graduate and Research Centre, College of Home Science, ANGRAU, Rajendranagar, Hyderabad - 30, India
     

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

Abstract Views: 260  |  PDF Views: 0

Authors

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

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'.