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Salicornia fruticosa L. and Portulaca oleracea L. antioxidants as affected by domestic cooking processes

  • Published:2022-03 Issue: Volume:27 Page:100462
  • ISSN:1878-450X
  • Container-title:International Journal of Gastronomy and Food Science
  • language:en
  • Short-container-title:International Journal of Gastronomy and Food Science

Author:

Ben Farhat Mouna,Beji-Serairi Raja,Selmi Sawsen,Saidani-Tounsi Moufida,Abdelly Chedly

Funder

Républic Tunisienne Ministère de l’Enseignement Supérieur et de la Recherche Scientifique

Ministère de l’Enseignement Supérieur et de la Recherche Scientifique

Publisher

Elsevier BV

Subject

Cultural Studies,Food Science

Reference31 articles.

1. Chemical composition and biological activity of Salicornia fruticosa L. Egypt;Abdel Elatif;J. Chem.,2020

2. Effects of salinity and salinity-induced augmented bioactive compounds in purslane (Portulaca oleracea L.) for possible economical use;Alam;Food Chem.,2015

3. Impact of vacuum cooking and boiling and refrigerated storage on the quality of Galega kale (Brassica oleracea var. acephala cv. Galega);Armesto;LWT - Food Sci. Technol. (Lebensmittel-Wissenschaft -Technol.),2017

4. Characterization and quantification of phenolic compounds and antioxidant properties of Salvia species growing in different habitats;Ben Farhat;Ind. Crop. Prod.,2013

5. Use of free radical method to evaluate antioxidant activity;Brand-Williams;LWT - Food Sci. Technol. (Lebensmittel-Wissenschaft -Technol.),1995
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