Effect of Cooking Methods on the Antioxidant Capacity of Plant Foods Submitted to In Vitro Digestion-Fermentation

• Váldodahkkit: Beatriz Navajas-Porras (Dahkki), Sergio Pérez-Burillo (Dahkki), Álvaro Jesús Valverde-Moya (Dahkki), Daniel Hinojosa-Nogueira (Dahkki), Silvia Pastoriza (Dahkki), José Ángel Rufián-Henares (Dahkki)
• Materiálatiipa: Girji
• Almmustuhtton: MDPI AG, 2020-12-01T00:00:00Z.
• Fáttát: article
• Liŋkkat: Connect to this object online.

The antioxidant capacity of foods is essential to complement the body's own endogenous antioxidant systems. The main antioxidant foods in the regular diet are those of plant origin. Although every kind of food has a different antioxidant capacity, thermal processing or cooking methods also play...