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Isolation and Characterization of Bioactive Compounds from Black Gram and its Milled Fractions

Alla, Singh (2010) Isolation and Characterization of Bioactive Compounds from Black Gram and its Milled Fractions. [Student Project Report]

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Abstract

This Dissertation / Report is the outcome of investigation carried out by the creator(s) / author(s) at the department/division of Central Food Technological Research Institute (CFTRI), Mysore mentioned below in this page.

Item Type: Student Project Report
Additional Information: Six milled fractions of black gram-whole flour, dhal flour, aleurone, germ+plumule, husk and pure plumule were analyzed with respect to various parameters. Husk showed maximum amount of soluble protein, followed by pure plumule and aleurone. Again, husk showed maximum amount of total polyphenols, followed by pure plumule and aleurone. Pure plumule showed maximum antioxidant activity, followed by husk and aleurone.
Uncontrolled Keywords: black gram-whole flour; dhal flour; Legumes; Bioactive compounds; phenolic compounds
Subjects: 600 Technology > 08 Food technology > 22 Legumes-Pulses
600 Technology > 08 Food technology > 18 Processed foods > 04 Functional foods
Divisions: Dept. of Biochemistry
Depositing User: Food Sci. & Technol. Information Services
Date Deposited: 21 Jul 2010 05:12
Last Modified: 28 Dec 2011 10:16
URI: http://ir.cftri.com/id/eprint/9582

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