Air-Frying Is a Better Thermal Processing Choice for Improving Antioxidant Properties of <i>Brassica</i> Vegetables

Air-Frying Is a Better Thermal Processing Choice for Improving Antioxidant Properties of <i>Brassica</i> Vegetables

<i>Brassica</i> vegetables have demonstrated many health benefits over the years due to their composition of phenolic, flavonoid, and glucosinolate contents. However, these bioactive molecules can be easily depleted during gastronomic operations. Therefore, a sustainable method that impr...

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Bibliographic Details
Main Authors: Ruchira Nandasiri, Breanne Semenko, Champa Wijekoon, Miyoung Suh
Format: Article
Language:English
Published: MDPI AG 2023-02-01
Series:Antioxidants
Subjects:
thermal processing
<i>Brassica</i> vegetables
kale
broccoli sprouts
air-frying
antioxidants
Online Access:https://www.mdpi.com/2076-3921/12/2/490

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