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Anitha, R.
- Effect of Heat on the Antioxtoant Status of Selected Green Leafy Vegetables
Abstract Views :214 |
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Authors
P. R. Padma
1,
R. Anitha
1
Affiliations
1 Department of Biochemistry & Biotechnology, Avinashilingam Deemed University, Coimbatore -641 043, IN
1 Department of Biochemistry & Biotechnology, Avinashilingam Deemed University, Coimbatore -641 043, IN
Source
The Indian Journal of Nutrition and Dietetics, Vol 42, No 6 (2005), Pagination: 248-258Abstract
One of the major changes that occur during processing, distribution and final preparation of food is oxidation. Oxidation of lipids initiates other changes in the food system that affect its nutritional quality, wholesomeness, safety, colour, flavour and texture. Antioxidants are among the principal ingredients that protect food quality by preventing oxidative deterioration of lipids.- Haematological Profile of Malaria Patients
Abstract Views :181 |
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Authors
Mercy Paul
1,
R. Anitha
1
Affiliations
1 Department of Family and Community Science, Avinashilingam Deemed University, Coimbatore - 641 043, IN
1 Department of Family and Community Science, Avinashilingam Deemed University, Coimbatore - 641 043, IN