Effect of three cooking methods on nutrient components and antioxidant capacities of bamboo shoot (Phyllostachys praecox C.D. Chu et C.S. Chao)

@article{Zhang2011EffectOT,
  title={Effect of three cooking methods on nutrient components and antioxidant capacities of bamboo shoot (Phyllostachys praecox C.D. Chu et C.S. Chao)},
  author={Jin-Jie Zhang and Rong Ji and Ya-qin Hu and Jian-chu Chen and Xing-qian Ye},
  journal={Journal of Zhejiang University SCIENCE B},
  year={2011},
  volume={12},
  pages={752-759}
}
Three cooking methods, namely boiling, steaming, and stir-frying for 5 to 10 min, were used to evaluate the effect on nutrient components, free amino acids, l-ascorbic acid, total phenolic contents, and antioxidant capacities of bamboo shoots (Phyllostachys praecox). Results showed that boiling and stir-frying had a great effect on the nutrient components and they decreased the contents of protein, soluble sugar, and ash, and caused a great loss in the total free amino acids (decreased by 38.35… CONTINUE READING
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