Effects of Different Cooking Methods on the Antioxidant Properties of Red Pepper (Capsicum annuum L.)
We investigated the effect of various cooking methods (boiling, steaming, stir-frying, and roasting) and three cooking times (5, 10, and 15 min) on the antioxidant properties of red pepper. Raw and cooked peppers were measured for proximate composition, ascorbic acid (AsA) content, total carotenoid...
| Main Authors: | , , , , |
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| Format: | Online |
| Language: | English |
| Published: |
The Korean Society of Food Science and Nutrition
2012
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| Online Access: | https://www.ncbi.nlm.nih.gov/pmc/articles/PMC3866734/ |