Bioactive substance contents and antioxidant capacity of raw and blanched vegetables

Innovative Food Science and Emerging Technologies

Volumn 11, Issue 3, 2010, Pages 464-469

  Wen, Tiong Ngee ^a   Prasad, K Nagendra ^a   Yang, Bao ^b   Ismail, Amin ^a  

^a UNIVERSITY PUTRA MALAYSIA   (Malaysia)

^b SOUTH CHINA INSTITUTE OF BOTANY   (China)

Author keywords

Antioxidant activity; Blanching; Phenolic; Vegetables

Indexed keywords

ANTI-OXIDANT ACTIVITIES; ANTIOXIDANT CAPACITY; ASCORBIC ACIDS; BIOACTIVE SUBSTANCES; BOILING WATER; FREE RADICAL SCAVENGING ACTIVITY; MALAYSIA; NUTRITIONAL QUALITIES; PHASEOLUS VULGARIS; PHENOLIC; PISUM SATIVUM; SCIENTIFIC INFORMATION; SNOW PEA; TOTAL PHENOLIC CONTENT; TOTAL PHENOLICS;

FREE RADICALS; KETONES; ORGANIC ACIDS; PHENOLS; PLANTS (BOTANY); SNOW; VEGETABLES;

BLANCHING;

PHASEOLUS VULGARIS; PISUM SATIVUM; PISUM SATIVUM VAR. MACROCARPON; PSOPHOCARPUS TETRAGONOLOBUS; VIGNA UNGUICULATA SUBSP. SESQUIPEDALIS;

EID: 77955661051     PISSN: 14668564     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.ifset.2010.02.001     Document Type: Article

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