Effects of Domestic Cooking Methods on Physichochemical Properties, Bioactive Compounds and Antioxidant Activities of Vegetables: A Mini-Review-Reference-Cited by-同舟云学术

Effects of Domestic Cooking Methods on Physichochemical Properties, Bioactive Compounds and Antioxidant Activities of Vegetables: A Mini-Review

Published:2022-10-12 Issue: Volume: Page:1-15
ISSN:8755-9129
Container-title:Food Reviews International
language:en
Short-container-title:Food Reviews International

Author:

Jiang Shan¹,Yu Meiqi¹,Jiang Pengfei¹,Nakamura Yoshimasa²,Qi Hang¹

Affiliation:

1. National Engineering Research Center of Seafood, Liaoning Provincial Aquatic Products Deep Processing Technology Research Center, School of Food Science and Technology, Dalian Polytechnic University, Dalian, P. R. China

2. Graduate School of Environmental and Life Science, Okayama University, Okayama, Japan

Funder

National Key Research and Development Program of China

Key Science and Technology Program of Liaoning Province

Publisher

Informa UK Limited

Subject

General Chemical Engineering,Food Science

Link

https://www.tandfonline.com/doi/pdf/10.1080/87559129.2022.2132261

Reference110 articles.

1. PROMOTION OF INDIGENOUS VEGETABLES IN ASIA: CONSERVATION AND USE OF SELECTED CROPS IN INDONESIA, THE PHILIPPINES, AND TAIWAN

2. Effect of Thermal Processing on Key Phytochemical Compounds in Green Leafy Vegetables: A Review

3. Effects of domestic cooking process on the chemical and biological properties of dietary phytochemicals

4. Influence of cooking conditions on organoleptic and health-related properties of artichokes, green beans, broccoli and carrots

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