Celur Gelombang Mikro dan Kering Beku: Gabungan Terbaik Kekalkan Vitamin C dan Fenolik
Pengenalan Nama kajian: Biochemical changes in ascorbic acid and phenolic content during blanching and dehydration of common vegetables Objektif: Menyiasat
Category: Kesan Memasak dan Penyimpanan Sayur
Masak Dengan Sedikit Air: Vitamin B dan C Sayur Kekal Hingga 95%
Pengenalan Nama kajian: Effects of Cooking Method on the Vitamin and Mineral Contents in Frequently Used Vegetables Objektif: Mengkaji perubahan
Lobak Merah Paling Tahan, Salad Paling Cepat Hilang Vitamin C Dalam Peti Sejuk
Pengenalan Nama kajian: Comparative kinetic modeling of ascorbic acid degradation in commonly consumed vegetables stored in fridge temperatures using computer
Sayur Sejuk Beku Komersial: Kehilangan Vitamin C Banyak Berlaku Sebelum Dibekukan
Pengenalan Nama kajian: Influence of commercial freezing and storage on vitamin C content of some vegetables Objektif: Mengkaji tahap vitamin
Pengering Beku Paling Baik Kekalkan Vitamin C Bayam, Inframerah Jauh Paling Teruk
Pengenalan Nama kajian: Effect of Drying with Far Infrared Dryer, Oven Vacuum, and Freeze Dryer on the Color, Total Carotene,
Celur Bersama Kalium Metabisulfit dan Pengering Suhu Rendah Paling Baik Untuk Sayur Daun Kering
Pengenalan Nama kajian: Effect of Blanching and Drying Methods on β-Carotene, Ascorbic acid and Chlorophyll Retention of Leafy Vegetables Objektif:
Gelombang Mikro Lebih Baik Daripada Rebus Untuk Brokoli, Kobis Bunga dan Kubis
Pengenalan Nama kajian: Effect of Some Cooking Methods on Natural Antioxidants and Their Activities in Some Brassica Vegetables Objektif: Menentukan
Rebus Paling Teruk: Perbandingan Empat Cara Masak Pada 13 Sayur Sejuk Beku
Pengenalan Nama kajian: Are folates, carotenoids and vitamin C affected by cooking? Four domestic procedures are compared on a large
Tumis atau Rebus? Kesan Masakan Terhadap Karotenoid Tujuh Sayur Daun Malaysia
Pengenalan Nama kajian: Carotenoids retention in leafy vegetables based on cooking methods Objektif: Menilai tahap kehilangan karotenoid dalam sayur daun
Sayur Daun Malaysia Hilang Sehingga 85% Vitamin C Jika Disimpan 24 Jam
Pengenalan Nama kajian: The effect of cooking method and storage on the ascorbic acid content of Malaysian leaf vegetables Objektif: