Effect of curing and cooking on flavonols and anthocyanins in traditional varieties of onion bulbs

Food Research International

Volumn 42, Issue 9, 2009, Pages 1331-1336

  Rodrigues, A S ^a   Perez Gregorio M R ^b   Garcia Falcon M S ^b   Simal Gandara J ^b  

^a INSTITUTO POLITÉCNICO DE VIANA DO CASTELO   (Portugal)

^b UNIVERSITY OF VIGO   (Spain)

Author keywords

Allium cepa; Anthocyanins; Cooking; Curing; Cyanidin; Flavonols; Quercetin

Indexed keywords

ALLIUM CEPA; ANTHOCYANINS; COOKING; CYANIDIN; FLAVONOLS; QUERCETIN;

CALCINATION; CURING; LEACHING; LIGHT TRANSMISSION; MICROWAVES; OVENS; PHENOLS; STOVES; SUGARS;

FATTY ACIDS;

ALLIUM ATRORUBENS; ALLIUM CEPA;

EID: 68349139743     PISSN: 09639969     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodres.2009.04.005     Document Type: Article

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