Effect of domestic cooking methods on the total antioxidant capacity of vegetables

International Journal of Food Sciences and Nutrition

Volumn 60, Issue SUPPL. 2, 2009, Pages 12-22

  Pellegrini, Nicoletta ^a   Miglio, Cristiana ^a   Del Rio, Daniele ^a   Salvatore, Sara ^a   Serafini, Mauro ^b   Brighenti, Furio ^a  

^a UNIVERSITY OF PARMA   (Italy)

^b ISTITUTO NAZIONALE DELLA NUTRIZIONE   (Italy)

Author keywords

Domestic cooking methods; Total antioxidant capacity; Vegetables

Indexed keywords

ANTIOXIDANT ACTIVITY; ARTICHOKE; ARTICLE; AUBERGINE; BOILING POINT; CONTROLLED STUDY; COOKED FOOD; COOKING; DATA BASE; DEEP FRYING; DRY WEIGHT; FOOD ANALYSIS; FOOD PROCESSING; HOUSEHOLD; INTERMETHOD COMPARISON; MUSHROOM; NONHUMAN; NUTRIENT CONTENT; NUTRITIONAL ASSESSMENT; ONION; PAN FRYING; POTATO; TOTAL ANTIOXIDANT CAPACITY DATABASE; VEGETABLE;

AGARICALES; ANTIOXIDANTS; COOKING; CYNARA SCOLYMUS; DATABASES, FACTUAL; HOT TEMPERATURE; NUTRITIVE VALUE; ONIONS; SOLANUM MELONGENA; SOLANUM TUBEROSUM; VEGETABLES;

ALLIUM CEPA; BASIDIOMYCOTA; CYNARA SCOLYMUS; SOLANUM MELONGENA; SOLANUM TUBEROSUM;

EID: 68949189674     PISSN: 09637486     EISSN: 14653478     Source Type: Journal    
DOI: 10.1080/09637480802175212     Document Type: Article

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