Effect of home freezing and italian style of cooking on antioxidant activity of edible vegetables

Journal of Food Science

Volumn 73, Issue 6, 2008, Pages

  Danesi, F ^a   Bordoni, A ^a  

^a UNIVERSITY OF BOLOGNA   (Italy)

Author keywords

Antioxidants; Home cooking; Home freezing; Total antioxidant activity; Vegetables

Indexed keywords

ANTIOXIDANT;

ARTICLE; BIOAVAILABILITY; CHEMISTRY; COOKING; FOOD HANDLING; FOOD PRESERVATION; FREEZING; HEAT; METABOLISM; METHODOLOGY; MICROWAVE RADIATION; NUTRITIONAL VALUE; STANDARD; VEGETABLE;

ANTIOXIDANTS; BIOLOGICAL AVAILABILITY; COOKERY; FOOD HANDLING; FOOD PRESERVATION; FREEZING; HOT TEMPERATURE; MICROWAVES; NUTRITIVE VALUE; VEGETABLES;

CAPSICUM; CAPSICUM ANNUUM; CUCURBITA PEPO; CUCURBITA PEPO VAR. MELOPEPO; DAUCUS CAROTA; LYCOPERSICON ESCULENTUM; PHASEOLUS VULGARIS; PISUM SATIVUM; SOLANUM;

EID: 48749086771     PISSN: 00221147     EISSN: None     Source Type: Journal    
DOI: 10.1111/j.1750-3841.2008.00826.x     Document Type: Article

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