Impact of Household Cooking Techniques on African Nightshade and Chinese Cabbage on Phenolic Compounds, Antinutrients, in vitro Antioxidant, and β-Glucosidase Activity

Different household cooking techniques (boiling, steaming, stir frying, and microwave) were tested on the changes of targeted phenolic compounds, antioxidant property (ferric reducing-antioxidant power (FRAP) activity), α-glucosidase activity, antinutritive compounds, and sensory properties in commo...

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Detalles Bibliográficos
Autores principales: Managa, Millicent G., Shai, Jerry, Thi Phan, Anh Dao, Sultanbawa, Yasmina, Sivakumar, Dharini
Formato: Online Artículo Texto
Lenguaje:English
Publicado: Frontiers Media S.A. 2020
Materias:
Nutrition
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7779405/
https://www.ncbi.nlm.nih.gov/pubmed/33409289
http://dx.doi.org/10.3389/fnut.2020.580550

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7779405/
https://www.ncbi.nlm.nih.gov/pubmed/33409289
http://dx.doi.org/10.3389/fnut.2020.580550

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