Is there a best technique to cook vegetables? – A study about physical and sensory aspects to stimulate their consumption

Author:

Torres de Castro Neide,de Lacerda Lívia,Rodrigues de Alencar Ernandes,Assunção Botelho Raquel Braz

Funder

FAPDF

Publisher

Elsevier BV

Subject

Cultural Studies,Food Science

Reference24 articles.

1. Impact of different cooking methods on food quality: retention of lipophilic vitamins in fresh and frozen vegetables;Bernhardt;J. Food Eng.,2006

2. Studying consumer behavior related to the quality of food: a case on vegetable preparation affecting sensory and health attributes;Bongoni;Trends Food Sci. Technol.,2013

3. Consumer behavior towards vegetables: a study on domestic processing of broccoli and carrots by Dutch households;Bongoni;J. Hum. Nutr. Diet.,2014

4. Guia Alimentar Para a População Brasileira. Ministério da Saúde. Secretaria de Atenção à Saúde. Departamento de Atenção Básica.– Brasília : Ministério da Saúde;Brasil,2014

5. Definition of colour in the non enzymatic browning process;Buera;Farbe,1986

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