Effect of three cooking methods on nutrient components and antioxidant capacities of bamboo shoot (Phyllostachys praecox C.D. Chu et C.S. Chao)

Journal of Zhejiang University: Science B

Volumn 12, Issue 9, 2011, Pages 752-759

  Zhang, Jin Jie ^a   Ji, Rong ^a   Hu, Ya Qin ^a   Chen, Jian Chu ^a   Ye, Xing Qian ^a  

^a ZHEJIANG UNIVERSITY   (China)

Author keywords

Antioxidant capacities; Bamboo shoot; Cooking methods; Nutrition

Indexed keywords

AMINO ACID; ASCORBIC ACID; EDIBLE OIL; PHENOL DERIVATIVE;

ANTIOXIDANT ACTIVITY; ARTICLE; BAMBOO SHOOT; BOILING POINT; COOKING; FRYING; INTERMETHOD COMPARISON; NUTRIENT CONTENT; PHYLLOSTACHYS PRAECOX; PLANT; PLANT MORPHOLOGY; PRIORITY JOURNAL; STEAMING; STIR FRYING;

ANTIOXIDANTS; ASCORBIC ACID; COOKING; FOOD ANALYSIS; FOOD HANDLING; HOT TEMPERATURE; NUTRITIVE VALUE; PHENOL; PLANT SHOOTS; POACEAE; STEAM;

EID: 82055189939     PISSN: 16731581     EISSN: 18621783     Source Type: Journal    
DOI: 10.1631/jzus.B1000251     Document Type: Article

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