Carotenoids retention in leafy vegetables based on cooking methods
Green leafy vegetables are good sources of carotenoids. Generally, food composition databases related to raw foods are available, but data on cooked foods in Malaysia are still lacking. Since carotenoids are prone to degradation during cooking processes, the present study was undertaken to evaluate...
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| Main Authors: | , , |
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| Format: | Article |
| Language: | English English |
| Published: |
Faculty of Food Science and Technology, Universiti Putra Malaysia
2013
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| Online Access: | http://psasir.upm.edu.my/id/eprint/29685/1/Carotenoids%20retention%20in%20leafy%20vegetables%20based%20on%20cooking%20methods.pdf http://psasir.upm.edu.my/id/eprint/29685/7/Carotenoids%20retention%20in%20leafy%20vegetables%20based%20on%20cooking%20methods.pdf http://psasir.upm.edu.my/id/eprint/29685/ http://www.ifrj.upm.edu.my/20%20%2801%29%202013/63%20IFRJ%2020%20%2801%29%202013%20Amin%20%28251%29.pdf |
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http://psasir.upm.edu.my/id/eprint/29685/1/Carotenoids%20retention%20in%20leafy%20vegetables%20based%20on%20cooking%20methods.pdfhttp://psasir.upm.edu.my/id/eprint/29685/7/Carotenoids%20retention%20in%20leafy%20vegetables%20based%20on%20cooking%20methods.pdf
http://psasir.upm.edu.my/id/eprint/29685/
http://www.ifrj.upm.edu.my/20%20%2801%29%202013/63%20IFRJ%2020%20%2801%29%202013%20Amin%20%28251%29.pdf