Effects of Different Cooking Methods on the Antioxidant Properties of Red Pepper (Capsicum annuum L.)

We investigated the effect of various cooking methods (boiling, steaming, stir-frying, and roasting) and three cooking times (5, 10, and 15 min) on the antioxidant properties of red pepper. Raw and cooked peppers were measured for proximate composition, ascorbic acid (AsA) content, total carotenoid...

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Detalles Bibliográficos
Autores principales: Hwang, In Guk, Shin, Young Jee, Lee, Seongeung, Lee, Junsoo, Yoo, Seon Mi
Formato: Online Artículo Texto
Lenguaje:English
Publicado: The Korean Society of Food Science and Nutrition 2012
Materias:
Articles
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC3866734/
https://www.ncbi.nlm.nih.gov/pubmed/24471098
http://dx.doi.org/10.3746/pnf.2012.17.4.286

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC3866734/
https://www.ncbi.nlm.nih.gov/pubmed/24471098
http://dx.doi.org/10.3746/pnf.2012.17.4.286

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