Effect of Thermal Processing and Maceration on the Antioxidant Activity of White Beans

• Karina Huber,

  Affiliation Agri-Food Industry, Food and Nutrition Department, Luiz de Queiroz College of Agriculture, University of São Paulo, Piracicaba, São Paulo, Brazil

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• Priscila Brigide,

  Affiliation Agri-Food Industry, Food and Nutrition Department, Luiz de Queiroz College of Agriculture, University of São Paulo, Piracicaba, São Paulo, Brazil

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• Eloá Bolis Bretas,

  Affiliation Agri-Food Industry, Food and Nutrition Department, Luiz de Queiroz College of Agriculture, University of São Paulo, Piracicaba, São Paulo, Brazil

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• Solange Guidolin Canniatti-Brazaca

  * E-mail: sgcbraza@usp.br

  Affiliation Agri-Food Industry, Food and Nutrition Department, Luiz de Queiroz College of Agriculture, University of São Paulo, Piracicaba, São Paulo, Brazil

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