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Effects Of Common Culinary Cooking Techniques On The Antioxidants In Collard Greens, Alexander Clifford

All Theses

This thesis explores the effects of different cooking techniques on the antioxidant activity in collard greens. Chapter 1 is a literature review covering the topics of antioxidants, nutrition, cooking techniques and the effect of thermal treatment on antioxidants. Chapter 2 is a research manuscript evaluating collard greens from a local South Carolina farm exposed to seven different thermal treatments along with an untreated raw group. The thermal treatments utilized were sautŽ, both long and short simmer, the sautŽ treatment applied to both a long and short simmer treated group and the reserved cooking water from both a long and short …