Steaming and sous-vide: Effects on antioxidant activity, vitamin C, and total phenolic content of Brassica vegetables
| Autor: | Gloria Bobo, Inmaculada Viñas, Joan Simó, Lorena Zudaire, Ingrid Aguiló-Aguayo, Tomás Lafarga |
|---|---|
| Přispěvatelé: | Producció Vegetal, Postcollita |
| Rok vydání: | 2018 |
| Předmět: |
0301 basic medicine
Cultural Studies Antioxidant medicine.medical_treatment Thermal processing Sous vide Brassica Steaming 03 medical and health sciences chemistry.chemical_compound 0404 agricultural biotechnology Antioxidant activity medicine Vitamin C Phenols Food science 030109 nutrition & dietetics biology food and beverages 04 agricultural and veterinary sciences biology.organism_classification 040401 food science chemistry Food Science |
| Zdroj: | IRTA Pubpro. Open Digital Archive Institut de Recerca i Tecnologia Agroalimentàries (IRTA) Repositorio Abierto de la UdL Universitad de Lleida Recercat. Dipósit de la Recerca de Catalunya instname |
| ISSN: | 1878-450X |
| DOI: | 10.1016/j.ijgfs.2018.05.007 |
| Popis: | The present study evaluated the effect of thermal processing on the colour, antioxidant activity, vitamin C content, and total phenols of six Brassica vegetables. The landrace Grelo was the best source of total phenols (162.7 ± 3.5 mg/100 g; p |
| Databáze: | OpenAIRE |
| Externí odkaz: |
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