Carotenoids retention in leafy vegetables based on cooking methods

• Main Authors: Chang, Sui Kiat, Prasad , Krishnamurthy Nagendra, Ismail, Amin
• Format: Article
• Language: English; English
• Published: Faculty of Food Science and Technology, Universiti Putra Malaysia 2013
• Online Access: http://psasir.upm.edu.my/id/eprint/29685/1/Carotenoids%20retention%20in%20leafy%20vegetables%20based%20on%20cooking%20methods.pdf; http://psasir.upm.edu.my/id/eprint/29685/7/Carotenoids%20retention%20in%20leafy%20vegetables%20based%20on%20cooking%20methods.pdf; http://psasir.upm.edu.my/id/eprint/29685/; http://www.ifrj.upm.edu.my/20%20%2801%29%202013/63%20IFRJ%2020%20%2801%29%202013%20Amin%20%28251%29.pdf
• Institution: Universiti Putra Malaysia

Green leafy vegetables are good sources of carotenoids. Generally, food composition databases related to raw foods are available, but data on cooked foods in Malaysia are still lacking. Since carotenoids are prone to degradation during cooking processes, the present study was undertaken to evaluate...