Effect of Different Cooking Methods on Color, Phytochemical Concentration, and Antioxidant Capacity of Raw and Frozen Brassica Vegetables
- Author
- PELLEGRINI, Nicoletta1 ; CHIAVARO, Emma2 ; GARDANA, Claudio3 ; MAZZEO, Teresa1 ; CONTINO, Daniele3 ; GALLO, Monica4 ; RISO, Patrizia3 ; FOGLIANO, Vincenzo4 ; PORRINI, Marisa3
[1] Department of Public Health, University of Parma, via Volturno 39, 43125 Parma, Italy
[2] Department of Industrial Engineering, University of Parma, viale GP Usberti 181 /A, 43124 Parma, Italy
[3] Dipartimento di Scienze e Tecnologie Alimentari e Microbiologiche, sezione Nutrizione Umana Università degli Studi di Milano, via Celoria 2, 20133 Milan, Italy
[4] Department of Food Science, University of Napoli Federico II, Parco Gussone, 80055 Portici, Napoli, Italy - Source
Journal of agricultural and food chemistry (Print). 2010, Vol 58, Num 7, pp 4310-4321, 12 p ; ref : 39 ref
- CODEN
- JAFCAU
- ISSN
- 0021-8561
- Scientific domain
- Agronomy, agriculture, phytopathology; Food science technology
- Publisher
- American Chemical Society, Washington, DC
- Publication country
- United States
- Document type
- Article
- Language
- English
- Author keyword
- Broccoli Brussels sprouts boiling cauliflower color microwaving steaming
- Keyword (fr)
- Antioxydant Brassica Brocoli Chou de Bruxelles Chou fleur Concentration Couleur Cuisson Ebullition Légume Méthode Angiospermae Cruciferae Dicotyledones Spermatophyta Traitement thermique
- Keyword (en)
- Antioxidant Brassica Broccoli Brussels sprout Cauliflower Concentration Color Cooking Boiling Vegetables Method Angiospermae Cruciferae Dicotyledones Spermatophyta Heat treatment
- Keyword (es)
- Antioxidante Brassica Brócoli Col de Bruselas Coliflor Concentración Color Cocción Ebullición Hortalizas Método Angiospermae Cruciferae Dicotyledones Spermatophyta Tratamiento térmico
- Classification
- Pascal
- 002 Biological and medical sciences / 002A Fundamental and applied biological sciences. Psychology / 002A35 Food industries / 002A35B Food industries / 002A35B09 Fruit and vegetable industries
- Discipline
- Agrifood industries
- Origin
- Inist-CNRS
- Database
- PASCAL
- INIST identifier
- 22642313
Sauf mention contraire ci-dessus, le contenu de cette notice bibliographique peut être utilisé dans le cadre d’une licence CC BY 4.0 Inist-CNRS / Unless otherwise stated above, the content of this bibliographic record may be used under a CC BY 4.0 licence by Inist-CNRS / A menos que se haya señalado antes, el contenido de este registro bibliográfico puede ser utilizado al amparo de una licencia CC BY 4.0 Inist-CNRS
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DOI
10.1021/jf904306r 
https://dx.doi.org/10.1021/jf904306r
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