Effect of different cooking methods on the antioxidant activity of some vegetables from Pakistan

International Journal of Food Science and Technology

Volumn 43, Issue 3, 2008, Pages 560-567

  Sultana, Bushra ^a   Anwar, Farooq ^a   Iqbal, Shahid ^b  

^a UNIVERSITY OF AGRICULTURE   (Pakistan)

^b UNIVERSITY OF SARGODHA   (Pakistan)

Author keywords

Antioxidant activity; Cooking treatments; Percentage inhibition of peroxidation; Reducing power; Total phenolic contents; Vegetables

Indexed keywords

BRASSICA OLERACEA VAR. BOTRYTIS; BRASSICA OLERACEA VAR. CAPITATA; BRASSICA RAPA SUBSP. RAPA; DAUCUS CAROTA; PISUM SATIVUM; SPINACIA OLERACEA;

EID: 38749126252     PISSN: 09505423     EISSN: 13652621     Source Type: Journal    
DOI: 10.1111/j.1365-2621.2006.01504.x     Document Type: Article

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