ว้าว!! เกาหลีของจริง

ว้าว!! เกาหลีของจริง

ผลลัพธ์ (อังกฤษ) 1:

Wow!! Of Korea

ผลลัพธ์ (อังกฤษ) 2:

Wow!! Korea's real

ผลลัพธ์ (อังกฤษ) 3:

3.3.3. Effect of cooking treatments on total carotenoids.The carotenoid content in Purple-Fleshed potatoes was also significantly affected by the cooking methods applied (Fig.? 1C.). The boiling steaming and, baking treatments reduced the total carotenoid content by 20.15% 34.89% and, 51.99% respectively,,, Whereas, the microwaving frying air-frying and, stir-frying treatments reduced the content by 66.30% 75.66% 72.00% and 76.16%,,,, respectively. Carotenoids are isoprenoid molecules that are widespread in nature and exhibit a broad range of functions due to their biological. Antioxidants (i.e, protecting against age-related macular degeneration and cataracts and reducing diseases including cardiovascular,, Diseases and cancer). Unlike for phenolics, and anthocyanins few data are available on the effects of cooking treatments. On the total carotenoids in Purple-Fleshed potatoes. In our study the total, carotenoid content was notably reduced by all. Cooking methods (P < 0.05), particularly frying air-frying and, stir-frying. This result was in agreement with that reported. By Stahl and Sies (2005), who reported that carotenoids due to, their thermal sensitivity and liposolubility were easily,, Degraded when treated with heating and oil.