Effects of Cooking Methods on Free Amino Acid Contents in Vegetables-Reference-Cited by-同舟云学术

Effects of Cooking Methods on Free Amino Acid Contents in Vegetables

Published:2019-06-30 Issue:3 Volume:65 Page:264-271
ISSN:0301-4800
Container-title:Journal of Nutritional Science and Vitaminology
language:en
Short-container-title:J Nutr Sci Vitaminol

Author:

ITO Hinako¹,KIKUZAKI Hiroe¹,UENO Hiroshi²

Affiliation:

1. Graduate School of Humanities and Sciences, Nara Women’s University

2. Laboratory of Applied Microbiology and Biochemistry, Faculty of Agriculture, Ryukoku University

Publisher

Center for Academic Publications Japan

Subject

Nutrition and Dietetics,Medicine (miscellaneous)

Link

https://www.jstage.jst.go.jp/article/jnsv/65/3/65_264/_pdf

Reference11 articles.

1. 1) Fabbri AD, Crosby GA. 2016. A review of the impact of preparation and cooking on the nutritional quality of vegetables and legumes. Int J Gastron Food Sci 3: 2-11.

2. 2) Miglio C, Chiavaro E, Visconti A, Fogliano V, Pellegrini N. 2008. Effects of different cooking methods on nutritional and physicochemical characteristics of selected vegetables. J Agr Food Chem 56: 139-147.

3. 3) Yuan GF, Sun B, Yuan J, Wang QM. 2009. Effects of different cooking methods on health-promoting compounds of broccoli. J Zhejiang Univ Sci B 10: 580-588.

4. 4) Turkmen N, Sari F, Velioglu YS. 2005. The effect of cooking methods on total phenolics and antioxidant activity of selected green vegetables. Food Chem 93: 713-718.

5. 5) Kasai M, Ishiguro K, Kyouda H, Hamazono T, Hatae K, Shimada A. 2000. Change in the amounts of reducing sugars and free amino acids in rice during the cooking processes. J Home Econ Jpn 51: 579-585 (in Japanese).

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