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《Journal of Qufu Normal University(Natural Science)》 2018-04
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Effects of Cooking Methods on Functional Components in Vegetables

WANG Yu-ying;WANG Ping;GUO Lei;GUO Fen-fen;School of Life Sciences,Qufu Normal University;Qufu Yaocun Town Middle School;  
Vegetables provide vitamins,minerals and so on for people.However,different cooking methods can result in different degrees of loss of functional materials in vegetables.Therefore,the effect of three main cooking methods,the frying,boiling and steaming we studied,on functional components of four daily vegetables,tomato,celery,carrots and spinach.The results showed that frying was suitable for tomato and celery,and steaming was suitable for carrot and spinach.Steaming was beneficial for the retention of vitamin C and total phenolics in vegetables,but it had greater effect on vitamin C of vegetables with rich water.Boiling had a great influence on the three functional components of the four vegetables,so it was not recommended.The effect of frying on the functional components of vegetables was moderate,but it had greater effect on vitamin C of vegetables with less water.
【Fund】: 山东省自然科学基金(ZR2016CB27);; 曲阜师范大学科技计划(xkj201608);; 山东省高水平应用型立项建设专业(群)-生物工程专业群(文号)
【CateGory Index】: TS972.11;TS201.4
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