Bioactive Compounds and Antioxidant Activity of Selected Pumpkin Cultivars: Impact of Cooking Treatments-Reference-Cited by-同舟云学术

Bioactive Compounds and Antioxidant Activity of Selected Pumpkin Cultivars: Impact of Cooking Treatments

Published:2023-10-13 Issue: Volume: Page:
ISSN:
Container-title:Foods 2023
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Author:

González Roxana E.¹²^ORCID,Botella María B.²³^ORCID,Quintas Pamela Y.²³

Affiliation:

1. Estación Experimental Agropecuaria La Consulta, Instituto Nacional de Tecnología Agropecuaria (INTA), Ex Ruta 40 Km 96, La Consulta, Mendoza 5567, Argentina

2. Facultad de Ciencias Exactas y Naturales, Universidad Nacional de Cuyo, Padre J. Contreras 1300, Mendoza 5500, Argentina

3. Laboratorio de Química Analítica para Investigación y Desarrollo (QUIANID), Facultad de Ciencias Exactas y Naturales, Universidad Nacional de Cuyo/Instituto Interdisciplinario de Ciencias Básicas (ICB), CONICET UNCUYO, Padre J. Contreras 1300, Mendoza 5500, Argentina

Publisher

MDPI

Link

https://www.mdpi.com/2673-9976/26/1/112/pdf

Reference18 articles.

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3. What’s New in Biopotential of Fruit and Vegetable by Products Applied in the Food Processing Industry;Kowalska;Trends Food Sci. Technol.,2017

4. Yang, Z., Amrit, B.K., Zhao, W., Shi, L., Wu, H., Barrow, C., Dunshea, F., and Suleria, H.A. (2022). Bioaccessibility and bioavailability changes of phenolic compounds in pumpkins (Cucurbita moschata): A review. Food Biosci., 47.

5. Application and optimisation of air–steamcooking on selected vegetables: Impact onphysical and antioxidant properties;Paciulli;J. Sci. Food Agric.,2018