Effect of cooking on the antioxidant properties of coloured peppers
Abstract
Pepper (Capsicum annum L.) has long been recognized as an excellent source of antioxidants, being rich in ascorbic acid and other phytochemicals. This study was conducted to investigate the effect of different cooking methods on the antioxidant properties of coloured peppers. Six varieties of peppers were subjected to different cooking methods, such as microwave heating, stir-frying and boiling in water, for 5 min individually. The cooked and...
Paper Details
Title
Effect of cooking on the antioxidant properties of coloured peppers
Published Date
Nov 1, 2008
Journal
Volume
111
Issue
1
Pages
20 - 28
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Notes
History