Mediterranean sofrito home‐cooking technique enhances polyphenol content in tomato sauce-Reference-Cited by-同舟云学术

Mediterranean sofrito home‐cooking technique enhances polyphenol content in tomato sauce

Published:2019-08-13 Issue:14 Volume:99 Page:6535-6545
ISSN:0022-5142
Container-title:Journal of the Science of Food and Agriculture
language:en
Short-container-title:J. Sci. Food Agric.

Author:

Rinaldi de Alvarenga José Fernando¹^ORCID,Quifer‐Rada Paola¹²,Westrin Victoria³,Hurtado‐Barroso Sara¹²,Torrado‐Prat Xavier¹,Lamuela‐Raventós Rosa M¹²^ORCID

Affiliation:

1. Department of Nutrition, Food Sciences and Gastronomy, XaRTA, INSA‐UB, School of Pharmacy and Food SciencesUniversity of Barcelona Barcelona Spain

2. CIBER Physiopathology of Obesity and Nutrition (CIBEROBN)Instituto de Salud Carlos III Madrid Spain

3. Internal Medicine and Clinical Nutrition Department, Sahlgrenska AcademyUniversity of Gothenburg Gothenburg Sweden

Funder

Centro de Investigación Biomédica en Red-Fisiopatología de la Obesidad y Nutrición

Conselho Nacional de Desenvolvimento Científico e Tecnológico

Generalitat de Catalunya

Ministerio de Ciencia, Innovación y Universidades

Ministerio de Educación, Cultura y Deporte

Publisher

Wiley

Subject

Nutrition and Dietetics,Agronomy and Crop Science,Food Science,Biotechnology

Link

https://onlinelibrary.wiley.com/doi/pdf/10.1002/jsfa.9934

Reference28 articles.

1. Food Processing and the Mediterranean Diet

2. Alterations in phenolic compound levels and antioxidant activity in response to cooking technique effects: A meta-analytic investigation

3. Effects of cooking techniques on vegetable pigments: A meta-analytic approach to carotenoid and anthocyanin levels

4. Phenols and the antioxidant capacity of Mediterranean vegetables prepared with extra virgin olive oil using different domestic cooking techniques

5. Home cooking and ingredient synergism improve lycopene isomer production in Sofrito

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