Effects of domestic processing methods on the phytochemical content of watercress (Nasturtium officinale)

Food Chemistry

Volumn 212, Issue , 2016, Pages 411-419

  Giallourou, Natasa ^a   Oruna Concha, Maria Jose ^a   Harbourne, Niamh ^b  

^a UNIVERSITY OF READING   (United Kingdom)

^b UNIVERSITY COLLEGE DUBLIN   (Ireland)

Author keywords

Brassica; Carotenoids; Flavonols; Glucosinolates; Phenolics; Phytochemicals; Processing; Watercress

Indexed keywords

ANTIOXIDANTS; PIGMENTS; THERMAL PROCESSING (FOODS);

BRASSICA; CAROTENOIDS; FLAVONOLS; GLUCOSINOLATES; PHENOLICS; PHYTOCHEMICALS; WATERCRESS;

PROCESSING;

BETA CAROTENE; GLUCOSINOLATE; ISORHAMNETIN; KAEMPFEROL; PLANT MEDICINAL PRODUCT; QUERCETIN; WATER; XANTHOPHYLL; ZEAXANTHIN; ANTIOXIDANT; CAROTENOID; PHENOL DERIVATIVE; PLANT EXTRACT; WATER VAPOR;

ANTIOXIDANT ACTIVITY; ARTICLE; BROCCOLI; BRUSSELS SPROUT; CAULIFLOWER; COOKING; FOOD PROCESSING; NONHUMAN; RED CABBAGE; WATERCRESS; CHEMISTRY; MICROWAVE RADIATION; NASTURTIUM; PROCEDURES; WATER VAPOR;

ANTIOXIDANTS; CAROTENOIDS; COOKING; GLUCOSINOLATES; MICROWAVES; NASTURTIUM; PHENOLS; PHYTOCHEMICALS; PLANT EXTRACTS; STEAM;

EID: 84975512857     PISSN: 03088146     EISSN: 18737072     Source Type: Journal    
DOI: 10.1016/j.foodchem.2016.05.190     Document Type: Article

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