Effect of Thermal Processing on Key Phytochemical Compounds in Green Leafy Vegetables: A Review
Author:
Affiliation:
1. Department of Food Technology, Soegijapranata Catholic University, Semarang, Indonesia
2. Department of Science and Technology, Nestlé NPTC Food, Singen (Hohentwiel), Germany
Publisher
Informa UK Limited
Subject
General Chemical Engineering,Food Science
Link
https://www.tandfonline.com/doi/pdf/10.1080/87559129.2020.1745826
Reference114 articles.
1. PROMOTION OF INDIGENOUS VEGETABLES IN ASIA: CONSERVATION AND USE OF SELECTED CROPS IN INDONESIA, THE PHILIPPINES, AND TAIWAN
2. Antioxidant Contents (Vitamin C) of Raw and Blanched Different Fresh Vegetable Samples
3. Vegetables containing phytochemicals with potential anti-obesity properties: A review
4. Inactivation of Lactobacillus plantarum WCFS1 during spray drying and storage assessed with complementary viability determination methods
5. Effects of different cooking methods on bioactive compound content and antioxidant activity of water spinach (Ipomoea aquatica)
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