Effect of Steaming and Boiling on the Antioxidant Properties and Biogenic Amines Content in Green Bean (Phaseolus vulgaris) Varieties of Different Colours
Effects of boiling and steaming cooking methods were studied on total polyphenols, antioxidant capacity, and biogenic amines of three green bean varieties, purple, yellow, and green. The vegetables gave good values both for antioxidant capacity and for phenolics content, with the purple variety bein...
| Main Authors: | , , |
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| Format: | Article |
| Language: | English |
| Published: |
Hindawi-Wiley
2017-01-01
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| Series: | Journal of Food Quality |
| Online Access: | http://dx.doi.org/10.1155/2017/5329070 |