Effect of cooking methods on antioxidant activity and nitrate content of selected wild Mediterranean plants

International Journal of Food Sciences and Nutrition

Volumn 64, Issue 7, 2013, Pages 870-876

  Boari, Francesca ^a   Cefola, Maria ^a   Di Gioia, Francesco ^b   Pace, Bernardo ^a   Serio, Francesco ^a   Cantore, Vito ^a  

^a INSTITUTE OF SCIENCES OF FOOD PRODUCTION   (Italy)

^b UNIVERSITY OF BARI   (Italy)

Author keywords

Anti nutrients; Boiling; Healthy food; Mediterranean diet; Microwave cooking; Natural antioxidants; Steaming

Indexed keywords

ANTIOXIDANT; NITRATE; WATER;

ARTICLE; ASPARAGUS; BEET; CHEMISTRY; COOKING; DANDELION; HEAT; HUMAN; MEDITERRANEAN DIET; METHODOLOGY; MICROWAVE RADIATION; NUTRITIONAL VALUE; OXIDATION REDUCTION REACTION; PLANT; URTICA DIOICA; WATER VAPOR;

ANTIOXIDANTS; ASPARAGUS PLANT; BETA VULGARIS; COOKING; DIET, MEDITERRANEAN; HOT TEMPERATURE; HUMANS; MICROWAVES; NITRATES; NUTRITIVE VALUE; OXIDATION-REDUCTION; PLANTS, EDIBLE; STEAM; TARAXACUM; URTICA DIOICA; WATER;

EID: 84885408117     PISSN: 09637486     EISSN: 14653478     Source Type: Journal    
DOI: 10.3109/09637486.2013.799125     Document Type: Article

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