Peroxidase activity, chlorophylls and antioxidant profile of two leaf vegetables (Solanum nigrumL. andAmaranthus cruentusL.) under six pretreatment methods before cooking-Reference-Cited by-同舟云学术

Peroxidase activity, chlorophylls and antioxidant profile of two leaf vegetables (Solanum nigrumL. andAmaranthus cruentusL.) under six pretreatment methods before cooking

Published:2008-01 Issue:1 Volume:43 Page:173-178
ISSN:0950-5423
Container-title:International Journal of Food Science & Technology
language:en
Short-container-title:

Author:

Adebooye Odunayo Clement,Vijayalakshmi Ram,Singh Vasudeva

Publisher

Wiley

Subject

Industrial and Manufacturing Engineering,Food Science

Link

http://onlinelibrary.wiley.com/wol1/doi/10.1111/j.1365-2621.2006.01420.x/fullpdf

Reference20 articles.

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2. Antioxidant activity and phenolic content of raw and blanched Amaranthus species;Amin;Food Chemistry,2006

3. Flavonoid of several vegetables and their antioxidant activity;Chu;Journal of the Science of Food and Agriculture,2000

4. Chlorophylls as anticarcinogens;Dashwood;International Journal of Oncology,1997

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