Bioactive substance contents and antioxidant capacity of raw and blanched vegetables.

Bioactive substance contents and antioxidant capacity of raw and blanched vegetables.

Five commonly consumed vegetables in Malaysia namely, four-angled bean (Psophocarpus tetragonolobus D.C.), French bean (Phaseolus vulgaris L.), long bean (Vigna sesquipedalis L.), snow pea (Pisum sativum var. macrocarpon L.) and snap pea (Pisum sativum) were blanched in boiling water for 10 min. The...

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Bibliographic Details
Main Authors: Tiong, Ngee Wen, Prasad, K. Nagendra, Yang, Bao, Ismail, Amin
Format: Article
Language:English
Published: Elsevier 2010
Online Access:http://psasir.upm.edu.my/id/eprint/13402/
http://psasir.upm.edu.my/id/eprint/13402/1/Bioactive%20substance%20contents%20and%20antioxidant%20capacity%20of%20raw%20and%20blanched%20vegetables.pdf

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