Influence of cooking conditions on organoleptic and health-related properties of artichokes, green beans, broccoli and carrots

Author:

Guillén Sofía,Mir-Bel Jorge,Oria Rosa,Salvador María L.

Funder

BSH Electrodomésticos España, S.A.

Publisher

Elsevier BV

Subject

General Medicine,Food Science,Analytical Chemistry

Reference40 articles.

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2. AOAC. (1995). Official methods of analysis of the AOAC. 941.15 Carotenes in fresh plant material and silages.

3. AOAC. (2002). Official methods of analysis of the AOAC. 942.04 Chlorophyll in plants. Spectrophotometric method for total chlorophyll and the A and B components.

4. Copper enzymes in isolated chloroplasts: Polyphenoloxidase in Beta vulgaris;Arnon;Plant Physiology,1949

5. 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;Journal of the Science and Food Agriculture,2010

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