Effects of cooking techniques on vegetable pigments: A meta-analytic approach to carotenoid and anthocyanin levels

Food Research International

Volumn 65, Issue PB, 2014, Pages 177-183

  Murador, Daniella Carisa ^a   da Cunha, Diogo Thimoteo ^a   de Rosso, Veridiana Vera ^a  

^a FEDERAL UNIVERSITY OF SÃO PAULO   (Brazil)

Author keywords

Anthocyanin; Carotenoid; Cooked vegetable; Cooking techniques; Pigment

Indexed keywords

ANTHOCYANINS; PIGMENTS; SEARCH ENGINES; VEGETABLES;

ANALYTIC APPROACH; CAROTENOID; DATABASE SEARCHES; LITERATURE SEARCH; META-ANALYSIS; NATURAL PIGMENT; PRESSURE STEAMING; RANDOM-EFFECT MODELS;

THERMAL PROCESSING (FOODS);

EID: 84910017132     PISSN: 09639969     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodres.2014.06.015     Document Type: Article

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