Domestic cooking practices influence the carotenoid and tocopherol content in colored cauliflower-Reference-Cited by-同舟云学术

Domestic cooking practices influence the carotenoid and tocopherol content in colored cauliflower

Published:2021-03 Issue: Volume:340 Page:127901
ISSN:0308-8146
Container-title:Food Chemistry
language:en
Short-container-title:Food Chemistry

Author:

Diamante Marla Silvia,Vanz Borges Cristine,Minatel Igor Otavio,Jacomino Angelo Pedro,Basílio Leticia Silva Pereira,Monteiro Gean Charles,Corrêa Camila Renata,de Oliveira Rogerio Antônio,Pace Pereira Lima Giuseppina

Funder

Conselho Nacional de Desenvolvimento Científico e Tecnológico

Coordenação de Aperfeiçoamento de Pessoal de Nível Superior

Fundação de Amparo à Pesquisa do Estado de São Paulo

Publisher

Elsevier BV

Subject

General Medicine,Food Science,Analytical Chemistry

Reference40 articles.

1. Bioactive compounds and antioxidant activity of fresh and processed white cauliflower;Ahmed;BioMed Research International,2013

2. Minerals, vitamin C, and effect of thermal processing on carotenoids composition in nine varieties orange-fleshed sweet potato (Ipomoea batatas L.);Alam;Journal of Food Composition and Analysis,2020

3. Effect of processing variables on the quality of dehydrated carrot: I. Leaching losses and carotenoid content;Baloch;International Journal of Food Science & Technology,1977

4. Impact of different cooking methods on food quality: Retention of lipophilic vitamins in fresh and frozen vegetables;Bernhardt;Journal of Food Engineering,2006

5. Impact of genotype and cooking style on the content, retention, and bioacessibility of β-carotene in biofortified cassava (manihot esculenta crantz) conventionally bred in Brazil;Berni;Journal of Agricultural and Food Chemistry,2014

Cited by 25 articles. 订阅此论文施引文献订阅此论文施引文献，注册后可以免费订阅5篇论文的施引文献，订阅后可以查看论文全部施引文献

1. Effects of Different Pretreatments on Hot Air Drying Characteristics, Nutrition, and Antioxidant Capacity of Tartary Buckwheat Sprouts;Foods;2024-08-06

2. Farm to Fork Stability of Phytochemicals and Micronutrients in Brassica oleracea and Allium Vegetables;Journal of Agricultural and Food Chemistry;2024-07-16

3. Exploring the Bioactive Properties and Therapeutic Benefits of Pear Pomace;Antioxidants;2024-06-28

4. Changes in nutritional and antioxidant properties, structure, and flavor compounds of Tartary buckwheat (Fagopyrum tataricums) sprouts during domestic cooking;International Journal of Gastronomy and Food Science;2024-06

5. Quantitative Determination of Biogenic Element Contents and Phytochemicals of Broccoli (Brassica oleracea var. italica) Cooked Using Different Techniques;Plants;2024-05-07