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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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