Effect of microwave and conventional cooking on insoluble dietary fibre components of vegetables

Food Chemistry

Volumn 80, Issue 2, 2003, Pages 237-240

  Rehman, Zia Ur ^a   Islam, Mehwish ^a   Shah, W H ^a  

^a Biotechnology and Food Research Centre Lahore   (Pakistan)

Author keywords

Cooking methods; Insoluble dietary fibre components; Vegetables

Indexed keywords

CELLULOSE; HEMICELLULOSE; LIGNIN;

ACID DETERGENT FIBER; ARTICLE; AUBERGINE; CABBAGE; CARROT; CAULIFLOWER; DIETARY FIBER; FOOD ANALYSIS; FOOD COMPOSITION; FOOD PROCESSING; MICROWAVE COOKING; NEUTRAL DETERGENT FIBER; ONION; PEA; POTATO; RADISH; SPINACH; TURNIP;

BRASSICA OLERACEA VAR. BOTRYTIS; BRASSICA OLERACEA VAR. CAPITATA; DAUCUS CAROTA; PISUM SATIVUM; RAPHANUS SATIVUS; SOLANUM MELONGENA; SOLANUM TUBEROSUM; SPINACIA OLERACEA;

EID: 0037290923     PISSN: 03088146     EISSN: None     Source Type: Journal    
DOI: 10.1016/S0308-8146(02)00259-5     Document Type: Article

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