Effect of Heat on the Antioxtoant Status of Selected Green Leafy Vegetables

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Authors

  • P. R. Padma
     Department of Biochemistry & Biotechnology, Avinashilingam Deemed University, Coimbatore -641 043 ,IN
  • R. Anitha
     Department of Biochemistry & Biotechnology, Avinashilingam Deemed University, Coimbatore -641 043 ,IN

Abstract

One of the major changes that occur during processing, distribution and final preparation of food is oxidation. Oxidation of lipids initiates other changes in the food system that affect its nutritional quality, wholesomeness, safety, colour, flavour and texture. Antioxidants are among the principal ingredients that protect food quality by preventing oxidative deterioration of lipids.

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Published

2005-06-01

How to Cite

Padma, P. R., & Anitha, R. (2005). Effect of Heat on the Antioxtoant Status of Selected Green Leafy Vegetables. The Indian Journal of Nutrition and Dietetics, 42(6), 248–258. Retrieved from https://informaticsjournals.com/index.php/ijnd/article/view/6424

Issue

Volume 42, Issue 6, June 2005

Section

Original Articles

License

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