Stability of Dietary Phenolics and Antioxidant Properties of Vegetables Depends on Cooking Methodology

Journal of Marmara University Institute of Health Sciences
doi 10.5455/musbed.20130118092619
Full Text
Abstract

Available in full text

Date
Authors
Publisher

AVES Publishing Co.

Related search

Effect of Microwave and Pressure Cooking on Stability of Vitamin C in Some Selected Vegetables

International Journal of Current Microbiology and Applied Sciences
2017English

Dietary Phenolics and Antioxidant Capacity of Selected Legumes Seeds From the Central Balkans

Acta Alimentaria
Food Science
2018English

Evaluation of Antioxidant Properties of Phenolics Extracted From Ananas Comosus L.

Notulae Scientia Biologicae
2010English

Phytochemistry, Proximate and Antioxidant Properties of Some Indigenous Leafy Vegetables

World Journal of Advanced Research and Reviews
2019English

Effect of Chocolate Storage on Total Phenolics, Flavan-3-Ols, Proanthocyanidins, Oxidative Stability and Antioxidant Capacity

Food Technology and Biotechnology
BiotechnologyIndustrialChemical EngineeringFood ScienceManufacturing Engineering
2016English

Effect of Cooking Methods on Nutritional Composition and Antioxidant Properties of Lotus (Nelumbo Nucifera) Rhizome

Food Research
Food Science
2020English

Mediterranean Non-Cultivated Vegetables as Dietary Sources of Compounds With Antioxidant and Biological Activity

LWT - Food Science and Technology
Food Science
2014English

Comparative Evaluation of Physical and Physicochemical Properties and Antioxidant Potential of Various Cooking Oils

European Journal of Nutrition & Food Safety
2019English

Antineoplastic and Antioxidant Properties of Some Fruits and Vegetables Using Experimental Models of Mammary Cancer

Acta Horticulturae
Horticulture
2010English

Amanote Research

Note-taking for researchers

Follow Amanote

© 2024 Amaplex Software S.P.R.L. All rights reserved.

Privacy PolicyRefund Policy