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