Vitamin C, total phenolics and antioxidative activity in tip-cut green beans (Phaseolus vulgaris) and swede rods (Brassica napus var. napobrassica) processed by methods used in catering

Journal of the Science of Food and Agriculture

Volumn 90, Issue 7, 2010, Pages 1245-1255

  Baardseth, Pernille ^a   Bjerke, Frøydis ^b   Martinsen, Berit K ^a   Skrede, Grete ^a  

^a NOFIMA   (Norway)

^b Animalia   (Norway)

Author keywords

Boil in bag; Cooking; Dpph; Frap; Green beans; Sous vide; Swede; Total phenolics; Vitamin c; Warm holding

Indexed keywords

ANTIOXIDANT; ASCORBIC ACID; FLAVONOID; PHENOL DERIVATIVE; POLYPHENOLS; WATER; POLYPHENOL;

ARTICLE; BEAN; CHEMISTRY; COMPARATIVE STUDY; COOKING; FRUIT; HEAT; METABOLISM; METHODOLOGY; NUTRITIONAL VALUE; PLANT ROOT; RAPESEED; VEGETABLE; PHASEOLUS; PROCEDURES;

ANTIOXIDANTS; ASCORBIC ACID; BRASSICA NAPUS; COOKERY; FLAVONOIDS; FRUIT; HOT TEMPERATURE; NUTRITIVE VALUE; PHASEOLUS; PHENOLS; PLANT ROOTS; VEGETABLES; WATER; COOKING; POLYPHENOLS;

BRASSICA NAPUS; BRASSICA NAPUS VAR. NAPOBRASSICA; PHASEOLUS VULGARIS;

EID: 77951068496     PISSN: 00225142     EISSN: 10970010     Source Type: Journal    
DOI: 10.1002/jsfa.3967     Document Type: Article

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