Effect of shallow frying on total phenolic content and antioxidant activity in selected vegetables

Journal of Food Science and Technology

Volumn 41, Issue 6, 2004, Pages 666-668

  Gitanjali, ^a   Devi, P Yasoda ^a   Shlvaprakash, M ^b  

^a ACHARYA N G RANGA AGRICULTURAL UNIVERSITY   (India)

^b NATIONAL INSTITUTE OF NUTRITION   (India)

Author keywords

Antioxidant activity; Brinjals; Carrots; Green leafy vegetables; Potatoes; Shallow frying; Tomatoes; Total phenolics

Indexed keywords

ANTIOXIDANTS; DISEASE CONTROL; EMULSIFICATION; HEATING; METABOLISM; MODIFICATION; NUTRITION; VEGETABLE OILS;

ANTIOXIDANT ACTIVITY; BRINJALS; CARROTS; GREEN LEAFY VEGETABLES; POTATOES; SHALLOW FRYING; TOTAL PHENOLICS;

FOOD PRODUCTS;

AMARANTHUS CAUDATUS; DAUCUS CAROTA; LYCOPERSICON ESCULENTUM; SOLANUM MELONGENA; SOLANUM TUBEROSUM; SPINACIA OLERACEA;

EID: 18744365814     PISSN: 00221155     EISSN: None     Source Type: Journal    
DOI: None     Document Type: Article

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