Journal
JOURNAL OF THE JAPANESE SOCIETY FOR FOOD SCIENCE AND TECHNOLOGY-NIPPON SHOKUHIN KAGAKU KOGAKU KAISHI
Volume 65, Issue 2, Pages 63-66Publisher
JAPAN SOC FOOD SCIENCE TECHNOLOGY
DOI: 10.3136/nskkk.65.63
Keywords
quercetin; onion; cooking; Quer-Gold
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Changes in quercetin content and antioxidant capacity during cooking were compared between the quercetin-rich onion cultivar 'Quer-Gold' and the commonly cultivated 'Kitamomiji 2000'. Irrespective of the cultivar, the quercetin content and antioxidant capacity were not significantly changed by sauteing, and were higher for 'Quer-Gold'. Two kinds of onion-rich dishes were prepared, and the quercetin content was compared between the cultivars. The quercetin content of the dishes was higher when 'Quer-Gold' was used.
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