Assessing the impact of different cooking methods on nutrients, phytochemicals and antioxidant activity of traditional food plants

Assessing the impact of different cooking methods on nutrients, phytochemicals and antioxidant activity of traditional food plants

Indigenous communities rely on various nutrient-dense traditional food plants (TFPs) to make traditional ethnic foods. The dietary potential of the nutrient-dense and healthy TFPs needs to be fully explored. This work investigates the proximate components, minerals, phytochemicals, and antioxidant a...

Bibliografske podrobnosti
Main Authors:	Thattantavide Anju, Golla Nagaraju Gari Saritha, Nirala Ramchiary, Ajay Kumar
Format:	Article
Jezik:	English
Izdano:	Elsevier 2024-06-01
Serija:	Food Chemistry Advances
Teme:	Traditional food systems Sustainability Minerals Bioactive compounds FTIR-ATR ICP-OES
Online dostop:	http://www.sciencedirect.com/science/article/pii/S2772753X2400073X

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