The effects of various culinary treatments on the pigment content of green beans (Phaseolus vulgaris, L.)

Food Research International

Volumn 30, Issue 10, 1997, Pages 787-791

  De La Cruz García, Carlos ^a   González Castro, María José ^a   Oruña Concha, María José ^a   López Hernández, Julia ^a   Simal Lozano, Jesús Ángel ^a   Simal Gándara, Jesús ^b  

^a UNIVERSITY OF SANTIAGO DE COMPOSTELA   (Spain)

^b NONE

Author keywords

carotene; Culinary treatments; Green beans; Pigments

Indexed keywords

ALL TRANS BETA CAROTENE; ALL TRANS LUTEIN; ASCORBIC ACID; CHLOROPHYLL A; CHLOROPHYLL B; COOKING; MICROWAVE RADIATION; PHEOPHYTIN A; PHEOPHYTIN B; REVERSED PHASE HIGH PERFORMANCE LIQUID CHROMATOGRAPHY;

PHASEOLUS VULGARIS;

EID: 0031393392     PISSN: 09639969     EISSN: None     Source Type: Journal    
DOI: 10.1016/S0963-9969(98)00046-5     Document Type: Article

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