Impact of cooking methods on folates, ascorbic acid and lutein in green beans (Phaseolus vulgaris) and spinach (Spinacea oleracea)

LWT

Volumn 49, Issue 2, 2012, Pages 197-201

  Delchier, Nicolas ^a,b   Reich, Maryse ^a,b   Renard, Catherine M G C ^a,b  

^a UMR A 408 INRA University of Avignon   (France)

^b UNIVERSITY OF AVIGNON   (France)

Author keywords

Canning; Carotenoids; Freezing; Steaming; Vitamin C

Indexed keywords

CANNING; FREEZING; PIGMENTS;

ASCORBIC ACIDS (VITAMIN C); CAROTENOIDS; COOKING METHODS; LUTEIN CONCENTRATION; PHASEOLUS VULGARIS; PLANT TISSUES; STEAMING; VITAMIN C;

ASCORBIC ACID;

PHASEOLUS VULGARIS; SPINACIA OLERACEA;

EID: 84865644707     PISSN: 00236438     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.lwt.2012.06.017     Document Type: Article

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