Quality and Nutrient Loss in the Cooking Vegetable and Its Implications for Food and Nutrition Security in Ethiopia: A Review-Reference-Cited by-同舟云学术

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Quality and Nutrient Loss in the Cooking Vegetable and Its Implications for Food and Nutrition Security in Ethiopia: A Review

Published:2023-04 Issue: Volume:Volume 15 Page:47-61
ISSN:1179-1489
Container-title:Nutrition and Dietary Supplements
language:en
Short-container-title:NDS

Author:

Gelaye Yohannes

Publisher

Informa UK Limited

Subject

General Medicine

Reference130 articles.

1. Nutrient patterns and their relation to obesity and metabolic syndrome in Iranian overweight and obese adult women

2. Association of dairy intake with all-cause, cancer, and cardiovascular disease mortality in Japanese adults: a 25-year population-based cohort

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1. Food contaminants: Impact of food processing, challenges and mitigation strategies for food security;Food Research International;2024-09

2. Effect of different cooking oils and methods on physicochemical, nutritional, and microbial safety for mixed vegetables focusing on Bangladesh;International Journal of Food Science & Technology;2024-08-07

3. Vegetables: potential role for nutritional security;Journal of Plant Nutrition;2024-07-15

4. Iodine enriched kale (Brassica oleracea var. sabellica L.)—The influence of heat treatments on its iodine content, basic composition and antioxidative properties;PLOS ONE;2024-06-27

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