Influence of different cooking methods on color, bioactive compounds, and antioxidant activity of kale

In this study, the effects of different cooking methods on health-promoting phytochemicals and antioxidant activity of fresh kale were investigated. Results showed that water soluble phytochemicals were significantly decreased by boiling. While stir-frying gave the highest degradation ratio for all...

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Veröffentlicht in:	International journal of food properties 2017-04, Vol.20 (4), p.877-887
Hauptverfasser:	Akdas, Zelal Zuhal, Bakkalbasi, Emre
Format:	Artikel
Sprache:	eng
Schlagworte:	Antioxidant activity Antioxidants Bioactive compounds Brassica Color Cooking Cooking methods Food science Kale Phytochemicals Vegetables
Online-Zugang:	Volltext
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