Antioxidant changes during domestic food processing of the white shaft and green leaves of leek (Allium ampeloprasum var. porrum)

Journal of the Science of Food and Agriculture

Volumn 94, Issue 6, 2014, Pages 1168-1174

  Bernaert, Nathalie ^a,b   De Loose, Marc ^a,b   Van Bockstaele, Erik ^a,b   Van Droogenbroeck, Bart ^b  

^a GHENT UNIVERSITY   (Belgium)

^b INSTITUTE FOR AGRICULTURAL AND FISHERIES RESEARCH ILVO   (Belgium)

Author keywords

ACSO; Allium ampeloprasum var. porrum; Antioxidant capacity; Cooking; Total phenolic content

Indexed keywords

ALLIUM; ALLIUM AMPELOPRASUM; ALLIUM PORRUM;

ALLIIN; ANTIOXIDANT; CYSTEINE; DRUG DERIVATIVE; METHIIN; PHENOL DERIVATIVE;

ACSO; ALLIUM AMPELOPRASUM VAR. PORRUM; ANTIOXIDANT CAPACITY; ARTICLE; CHEMISTRY; COOKING; DIET; FOOD HANDLING; HEAT; HUMAN; METHODOLOGY; ONION; PLANT LEAF; PLANT STEM; TOTAL PHENOLIC CONTENT; WATER VAPOR;

ACSO; ALLIUM AMPELOPRASUM VAR. PORRUM; ANTIOXIDANT CAPACITY; COOKING; TOTAL PHENOLIC CONTENT;

ANTIOXIDANTS; COOKING; CYSTEINE; DIET; FOOD HANDLING; HOT TEMPERATURE; HUMANS; ONIONS; PHENOLS; PLANT LEAVES; PLANT STEMS; STEAM;

EID: 84896404305     PISSN: 00225142     EISSN: 10970010     Source Type: Journal    
DOI: 10.1002/jsfa.6389     Document Type: Article

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