Konu "Cooking" için Araştırma Çıktıları | TR-Dizin | WoS | Scopus | PubMed listeleme
Toplam kayıt 2, listelenen: 1-2
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THE EFFECT OF COOKING ON TOTAL POLYPHENOLIC CONTENT AND ANTIOXIDANT ACTIVITY OF SELECTED VEGETABLES
(Taylor & Francis Inc, 2014)The aim of this study to investigate the effect of different cooking methods (boiling, steaming, stir-frying, and microwaving) on the total polyphenolic content and total antioxidant activity of selected vegetables (beet, ... -
Effect of Domestic Cooking Methods on Antioxidant Capacity of Fresh and Frozen Kale
(Taylor & Francis Inc, 2015)The aim of this study was to evaluate the changes in the antioxidant capacity of fresh and frozen kale during domestic cooking methods (e.g., boiling, microwaving, and steaming). The antioxidant activities of the samples ...