Effect of different cooking methods on color, phytochemical concentration, and antioxidant capacity of raw and frozen brassica vegetables

Journal of Agricultural and Food Chemistry

Volumn 58, Issue 7, 2010, Pages 4310-4321

  Pellegrini, Nicoletta ^a   Chiavaro, Emma ^a   Gardana, Claudio ^b   Mazzeo, Teresa ^a   Contino, Daniele ^b   Gallo, Monica ^c   Riso, Patrizia ^b   Fogliano, Vincenzo ^c   Porrini, Marisa ^b  

^a UNIVERSITY OF PARMA   (Italy)

^b UNIVERSITY OF MILAN   (Italy)

^c UNIVERSITY OF NAPLES FEDERICO II   (Italy)

Author keywords

Boiling; Broccoli; Brussels sprouts; Cauliflower; Color; Microwaving; Steaming

Indexed keywords

ANTIOXIDANT; CAROTENOID;

ARTICLE; BRASSICA; CHEMISTRY; COMPARATIVE STUDY; EVALUATION; FOOD HANDLING; METHODOLOGY; PIGMENTATION; VEGETABLE;

ANTIOXIDANTS; BRASSICA; CAROTENOIDS; FOOD HANDLING; PIGMENTATION; VEGETABLES;

BRASSICA; BRASSICA OLERACEA VAR. BOTRYTIS; BRASSICA OLERACEA VAR. GEMMIFERA; BRASSICA OLERACEA VAR. ITALICA;

EID: 77950634121     PISSN: 00218561     EISSN: 15205118     Source Type: Journal    
DOI: 10.1021/jf904306r     Document Type: Article

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