Influence of steam cooking on pro-health properties of Small and Large variety of Momordica charantia

• Main Authors: Martyna Lubinska-Szczygeł, Anna Różańska, Jacek Namieśnik, Tomasz Dymerski, Arkadiusz Szterk, Patraporn Luksirikul, Suchada Vearasilp, Elena Katrich, Shela Gorinstein
• Format: Journal
• Published: 2019
• Subjects: Agricultural and Biological Sciences; Biochemistry, Genetics and Molecular Biology
• Online Access: https://www.scopus.com/inward/record.uri?partnerID=HzOxMe3b&scp=85062219315&origin=inward; http://cmuir.cmu.ac.th/jspui/handle/6653943832/63519
• Institution: Chiang Mai University

© 2019 Elsevier Ltd Steam cooking is one of the most common preparations of Momordica charantia dishes. This method improved the tastiness of the fruits but at the same time, some changes occurred in the volatile and non-volatile parts of their food matrices. In this study, for the first time these...