Effects of Steaming and Microwave Cooking on Quality Attributes of Selected Green Vegetables

Effects of Steaming and Microwave Cooking on Quality Attributes of Selected Green Vegetables

Cooking at high temperature and longer time leads to degradation of physical and nutritional properties of vegetables. The aim of the study was to evaluate the effects of steaming and microwave cooking on total phenolic, chlorophyll, antioxidant activity and colour of spinach (Spinacia oleracea), mu...

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Bibliographic Details
Published in:2021 IEEE 12th Control and System Graduate Research Colloquium, ICSGRC 2021 - Proceedings
Main Author: Bujang A.; Marshidi P.A.; Abidin S.A.S.Z.; Nizar N.N.A.
Format: Conference paper
Language:English
Published: Institute of Electrical and Electronics Engineers Inc. 2021
Online Access:https://www.scopus.com/inward/record.uri?eid=2-s2.0-85114612219&doi=10.1109%2fICSGRC53186.2021.9515203&partnerID=40&md5=27b55563b6fb2467a2d96ba7769e7ed4

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https://www.scopus.com/inward/record.uri?eid=2-s2.0-85114612219&doi=10.1109%2fICSGRC53186.2021.9515203&partnerID=40&md5=27b55563b6fb2467a2d96ba7769e7ed4

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