Domestic cooking methods affect the nutritional quality of red cabbage

Food Chemistry

Volumn 161, Issue , 2014, Pages 162-167

  Xu, Feng ^a   Zheng, Yonghua ^b   Yang, Zhenfeng ^c   Cao, Shifeng ^d   Shao, Xingfeng ^a   Wang, Hongfei ^a  

^a NINGBO UNIVERSITY   (China)

^b NANJING AGRICULTURAL UNIVERSITY   (China)

^c ZHEJIANG WANLI UNIVERSITY   (China)

^d AGRO ENVIRONMENTAL PROTECTION INSTITUTE   (China)

Author keywords

Cooking methods; Nutrition; Quality; Red cabbage

Indexed keywords

IMAGE QUALITY; MICROWAVE HEATING; NUTRITION;

COOKING METHODS; DOMESTIC COOKING; DPPH RADICAL SCAVENGING ACTIVITIES; HEALTH PROMOTING COMPOUNDS; NUTRITIONAL QUALITIES; RED CABBAGES; REDUCING SUGARS; TOTAL GLUCOSINOLATES;

THERMAL PROCESSING (FOODS);

ANTHOCYANIN; ASCORBIC ACID; GLUCOSINOLATE; PHENOL; SUGAR; WATER;

ARTICLE; ASIAN; CHINESE; COOKING; DPPH RADICAL SCAVENGING ASSAY; FRYING; MICROWAVE COOKING; NONHUMAN; NUTRITION; NUTRITIONAL VALUE; RED CABBAGE; BRASSICA; CHEMISTRY; METABOLISM; VEGETABLE;

ANTHOCYANINS; ASCORBIC ACID; BRASSICA; COOKING; NUTRITIVE VALUE; VEGETABLES;

EID: 84899637582     PISSN: 03088146     EISSN: 18737072     Source Type: Journal    
DOI: 10.1016/j.foodchem.2014.04.025     Document Type: Article

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