Impact of cooking methods on folates, ascorbic acid and lutein in green beans (Phaseolus vulgaris) and spinach (Spinacea oleracea)

Author:

Delchier Nicolas,Reich Maryse,Renard Catherine M.G.C.

Publisher

Elsevier BV

Subject

Food Science

Reference24 articles.

1. ANSES. Recommended daily intake of folic acid in the French population. http://www.anses.fr/Documents/ANC-Ft-TableauVitB9.pdf.

2. Carotenoids;Britton,1995

3. Total and individual carotenoids and phenolic acids content in fresh, refrigerated and processed spinach (Spinacia oleracea L.);Bunea;Food Chemistry,2008

4. Effect of thermal processing on the degradation, isomerization, and bioaccessibility of lycopene in tomato pulp;Colle;Journal of Food Science,2010

5. Prevention of the first occurrence of neural-tube defects by periconceptional vitamin supplementation;Czeizel;New England Journal of Medicine,1992

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