Steaming and sous-vide: Effects on antioxidant activity, vitamin C, and total phenolic content of Brassica vegetables-Reference-Cited by-同舟云学术

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Steaming and sous-vide: Effects on antioxidant activity, vitamin C, and total phenolic content of Brassica vegetables

Published:2018-10 Issue: Volume:13 Page:134-139
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:

Lafarga Tomás,Bobo Gloria,Viñas Inmaculada,Zudaire Lorena,Simó Joan,Aguiló-Aguayo Ingrid

Funder

Spanish Ministry of Economy, Industry, and Competitiveness

European Social Fund for the Postdoctoral Senior Grant Ramon y Cajal

Publisher

Elsevier BV

Subject

Cultural Studies,Food Science

Reference33 articles.

1. Comparative study of improved vs. traditional apple cultivars and their aptitude to be minimally processed as ‘ready to eat’ apple wedges;Altisent;LWT - Food Sci. Technol.,2014

2. 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.,2017

3. Effect of vitamin C on endothelial function in health and disease: a systematic review and meta-analysis of randomised controlled trials;Ashor;Atherosclerosis,2014

4. Vitamin C, total phenolics and antioxidative activity in tip‐cut green beans (Phaseolus vulgaris) and swede rods (Brassica napus var. napobrassica) processed by methods used in catering;Baardseth;J. Sci. Food Agric.,2010

5. Sous vide cooking: a review;Baldwin;Int. J. Gastron. Food Sci.,2012

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4. Integrating microalgae-based wastewater treatment, biostimulant production, and hydroponic cultivation: a sustainable approach to water management and crop production;Frontiers in Bioengineering and Biotechnology;2024-02-15

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