Effect of Cooking Methods on the Antioxidant Capacity of Plant Foods Submitted to In Vitro Digestion–Fermentation

Effect of Cooking Methods on the Antioxidant Capacity of Plant Foods Submitted to In Vitro Digestion–Fermentation

The antioxidant capacity of foods is essential to complement the body’s own endogenous antioxidant systems. The main antioxidant foods in the regular diet are those of plant origin. Although every kind of food has a different antioxidant capacity, thermal processing or cooking methods also play a ro...

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Bibliographic Details
Main Authors: Beatriz Navajas-Porras, Sergio Pérez-Burillo, Álvaro Jesús Valverde-Moya, Daniel Hinojosa-Nogueira, Silvia Pastoriza, José Ángel Rufián-Henares
Format: Article
Language:English
Published: MDPI AG 2020-12-01
Series:Antioxidants
Subjects:
antioxidant capacity
in vitro digestion–fermentation
thermal processing
cooking methods
plant foods
Online Access:https://www.mdpi.com/2076-3921/9/12/1312

Internet

https://www.mdpi.com/2076-3921/9/12/1312

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