Effect of home cooking on the antioxidant capacity of vegetables: Relationship with Maillard reaction indicators
Abstract
Vegetables are health-promoting foods due to their content on a wide range of phytochemicals, being involved in antioxidant protection. However, such bioactivity can be modified during cooking and also along the digestion-fermentation process. Thus, the aim of the paper is to establish a relation among the type of processing (raw, boiled, steamed, grilled, roasted, and fried), time of processing (raw, usual time and well-done), antioxidant...
Paper Details
Title
Effect of home cooking on the antioxidant capacity of vegetables: Relationship with Maillard reaction indicators
Published Date
Jul 1, 2019
Journal
Volume
121
Pages
514 - 523
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