Effect of Home Freezing and Italian Style of Cooking on Antioxidant Activity of Edible Vegetables

Volume: 73, Issue: 6, Pages: H109 - H112
Published: Aug 1, 2008
Abstract
In this study, we analyzed the modifications of antioxidant activity consequent to 3 typical home cooking practices (steaming, boiling, and microwave cooking) in fresh and home frozen vegetables. Six different vegetable species were examined: carrots (Daucus carota L.), zucchini (Cucurbita pepo L.), tomatoes (Solanumn lycopersicum L.), green beans (Phaseolus vulgaris L.), peas (Pisum sativum L.), and yellow peppers (Capsicum annuum L.). All...
Paper Details
Title
Effect of Home Freezing and Italian Style of Cooking on Antioxidant Activity of Edible Vegetables
Published Date
Aug 1, 2008
Volume
73
Issue
6
Pages
H109 - H112
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