Evaluation of cookery methods in reduction of pesticide residues and quality attributes of okra fruit (Abelmoschus esculentus L.)
Author:
Affiliation:
1. University of Agriculture, Pakistan
2. Ayub Agricultural Research Institute, Pakistan
Publisher
FapUNIFESP (SciELO)
Subject
Food Science,Biotechnology
Reference38 articles.
1. Multiple Pesticide Residues;Amir M.;The Professional Medical Journal,2015
2. Effect of domestic cooking on physicochemical parameters, phytochemicals and antioxidant properties of Algerian tomato (Solanum Lycopersicum L. Var. Marmande);Arkoub-Djermoune L.;Journal of Food Technology Research,2019
3. Influence of the thermal processing on the physico‐chemical properties and the antioxidant activity of a solanaceae vegetable: eggplant;Arkoub‐Djermoune L.;Journal of Food Quality,2016
4. The effects of heating on physical and chemical constitutes of organic and conventional okra;Arlai A.;Procedia Engineering,2012
5. Official Methods of Analysis of Association of Official Analytical Chemists International,2016
Cited by 1 articles. 订阅此论文施引文献 订阅此论文施引文献，注册后可以免费订阅5篇论文的施引文献，订阅后可以查看论文全部施引文献
1. Boiling, Blanching, and Stir-Frying Markedly Reduce Pesticide Residues in Vegetables;Foods;2022-05-18
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