Effects of three conventional cooking methods on vitamin C, tannin, myo-inositol phosphates contents in selected Thai vegetables

Journal of Food Composition and Analysis

Volumn 21, Issue 2, 2008, Pages 187-197

  Somsub, Weenanan ^a   Kongkachuichai, Ratchanee ^a   Sungpuag, Pongtorn ^a   Charoensiri, Rin ^a  

^a MAHIDOL UNIVERSITY   (Thailand)

Author keywords

Blanching; Boiling; Cooking; Inositol phosphate; IP5; IP6; Nutrient retention; Phytate; Stir frying; Tannin; Thai vegetables; Vitamin C

Indexed keywords

ACACIA; ACACIA FARNESIANA; AZADIRACHTA INDICA; CUCUMIS SATIVUS; LEUCAENA LEUCOCEPHALA; PRIMULA VERIS; SAUROPUS; TELOSMA;

EID: 36448950896     PISSN: 08891575     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.jfca.2007.08.002     Document Type: Article

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