Nutritional quality of sous vide cooked carrots and brussels sprouts

Journal of Agricultural and Food Chemistry

Volumn 60, Issue 23, 2012, Pages 6019-6025

  Chiavaro, Emma ^a   Mazzeo, Teresa ^a   Visconti, Attilio ^b   Manzi, Chiara ^c   Fogliano, Vincenzo ^b   Pellegrini, Nicoletta ^a  

^a UNIVERSITY OF PARMA   (Italy)

^b UNIVERSITY OF NAPLES FEDERICO II   (Italy)

^c ASSIC   (Italy)

Author keywords

antioxidant capacity; Brussels sprouts; carotenoids; carrots; phenolic compounds; sous vide; steaming

Indexed keywords

ANTIOXIDANT CAPACITY; BRUSSELS; CAROTENOIDS; CARROTS; PHENOLIC COMPOUNDS; SOUS VIDE; STEAMING;

KETONES; ORGANIC ACIDS; OVENS; PIGMENTS;

PHENOLS;

ANTIOXIDANT; ASCORBIC ACID; CAROTENOID; PHENOL DERIVATIVE; PLANT MEDICINAL PRODUCT;

ARTICLE; BRASSICA; CARROT; CHEMISTRY; COOKING; METHODOLOGY; NUTRITIONAL VALUE;

ANTIOXIDANTS; ASCORBIC ACID; BRASSICA; CAROTENOIDS; COOKING; DAUCUS CAROTA; NUTRITIVE VALUE; PHENOLS; PHYTOCHEMICALS;

BRASSICA OLERACEA VAR. GEMMIFERA; DAUCUS CAROTA;

EID: 84862224826     PISSN: 00218561     EISSN: 15205118     Source Type: Journal    
DOI: 10.1021/jf300692a     Document Type: Article

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