Changes in the Antioxidant Micronutrients and Volatile Metabolomics Profile of Selected Edible Vegetables Cooked with Coconut Milk and Heat Extracted Coconut Oil-Reference-Cited by-同舟云学术

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Changes in the Antioxidant Micronutrients and Volatile Metabolomics Profile of Selected Edible Vegetables Cooked with Coconut Milk and Heat Extracted Coconut Oil

Published:2022-03-28 Issue: Volume: Page:1-23
ISSN:1542-8052
Container-title:Journal of Culinary Science & Technology
language:en
Short-container-title:Journal of Culinary Science & Technology

Author:

Dewangani H. G. Nadini¹,Jayawardena Bimali²,Chandrasekara N. V.³,Waliwita W. A. L. Chandrasiri⁴

Affiliation:

1. Department of Chemistry, University of Kelaniya, Kelaniya, Sri Lanka

2. Department of Chemistry, Faculty of Science, University of Kelaniya, Kelaniya, Sri Lanka

3. Department of Statistics & Computer Science, Faculty of Science, University of Kelaniya, Sri Lanka

4. Faculty of Graduate studies, Gampaha Wickramaarachchi University of Indigenous Medicine, Sri Lanka

Funder

Accelerating Higher Education Expansion and Development

Publisher

Informa UK Limited

Subject

Food Science

Link

https://www.tandfonline.com/doi/pdf/10.1080/15428052.2022.2052392

Reference39 articles.

1. The effect of food additives and cooking on the antioxidant properties of purslane

2. The Ferric Reducing Ability of Plasma (FRAP) as a Measure of “Antioxidant Power”: The FRAP Assay

3. Use of a free radical method to evaluate antioxidant activity

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