Effect of Heat Treatment Methods on Color, Bioactive Compound Content, and Antioxidant Capacity of Carrot Root
Carrot (<i>Daucus carota</i> L.) is a globally consumed root vegetable, enjoyed both raw and after thermal processing. This study aimed to evaluate the effect of different heat treatment methods (traditional boiling in water, steaming in a steel pot, steaming in a combi oven, baking in a...
Saved in:
| Main Authors: | , , , |
|---|---|
| Format: | Article |
| Language: | English |
| Published: |
MDPI AG
2024-12-01
|
| Series: | Applied Sciences |
| Subjects: | |
| Online Access: | https://www.mdpi.com/2076-3417/15/1/254 |
| Tags: |
Add Tag
No Tags, Be the first to tag this record!
|
Be the first to leave a comment!