Boiling-induced changes on physicochemical, bioactive compounds, color, and texture properties of pumpkin (Cucurbita maxima)
The objective of the present study was to evaluate the effect of boiling duration on physicochemical, bioactive compounds, antioxidant activity, color, and texture properties of pumpkin (Cucurbita maxima). The pumpkin was subjected to boiling for 1, 5, 10, and 20 min at 100 ℃. The physicochemical an...
| Veröffentlicht in: | Food science and technology international = Ciencia y tecnologia de los alimentos internacional. - 1998. - 26(2020), 4 vom: 01. Juni, Seite 333-343 |
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| Format: | Online-Aufsatz |
| Sprache: | English |
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2020
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| Zugriff auf das übergeordnete Werk: | Food science and technology international = Ciencia y tecnologia de los alimentos internacional |
| Schlagworte: | Journal Article Cucurbita maxima D-value antioxidants color half-life texture Antioxidants Phenols Water mehr... |
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