Improvement of the content in bioaccessible lipophilic micronutrients in raw and processed drumstick leaves (Moringa oleifera Lam.)
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- 作者：Wichien Sriwichaia ; Myriam Collinb ; Timothy J. Tranbargerb ; Jacques Bergera ; Sylvie Avallonec ; sylvie.avallone@supagro.fr" class="auth_mail" title="E-mail the corresponding author
- 关键词：Cooking ; Vitamin retention ; In vitro digestion ; Food destructuration ; Diffusion
- 刊名：LWT - Food Science and Technology
- 出版年：2017
- 出版时间：January 2017
- 年：2017
- 卷：75
- 期：Complete
- 页码：279-285
- 全文大小：1891 K
文摘
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Steaming improves the contents in bioaccessible lipophilic micronutrients of drumstick leaves.
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Sterilization, drying plus grinding increase greatly the bioaccessible carotenoid and tocopherol contents.
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Frying opens the cells but degrades the compounds by intense temperature.