Peroxidase activity, chlorophylls and antioxidant profile of two leaf vegetables (Solanum nigrum L. and Amaranthus cruentus L.) under six pretreatment methods before cooking

International Journal of Food Science and Technology

Volumn 43, Issue 1, 2008, Pages 173-178

  Adebooye, Odunayo Clement ^a   Vijayalakshmi, Ram ^a   Singh, Vasudeva ^a  

^a CENTRAL FOOD TECHNOLOGICAL RESEARCH INSTITUTE   (India)

Author keywords

Antioxidants; Chlorophyll; Peroxidase activity; Pretreatment methods; Vegetables

Indexed keywords

AMARANTHUS; AMARANTHUS CRUENTUS; SOLANUM NIGRUM;

EID: 37549069716     PISSN: 09505423     EISSN: 13652621     Source Type: Journal    
DOI: 10.1111/j.1365-2621.2006.01420.x     Document Type: Article

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