Effect of different drying and cooking treatments on phytochemicals and antioxidant activity in broccoli: an experimental in vitro study-Reference-Cited by-同舟云学术

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Effect of different drying and cooking treatments on phytochemicals and antioxidant activity in broccoli: an experimental in vitro study

Published:2023 Issue: Volume:43 Page:
ISSN:1678-457X
Container-title:Food Science and Technology
language:
Short-container-title:Food Sci. Technol

Author:

HAMEED Amna¹,FATIMA Naeem²,IFTIKHAR Hassan³,MEHMOOD Asim⁴,TARIQ Muhammad Rizwan⁵^ORCID,ALI Shinawar Waseem⁵,ALI Sajid⁵,SHAFIQ Muhammad⁵,AHMAD Zulfiqar⁶,ALI Umair⁶,GHAZANFAR Madiha⁷,IFTIKHAR Madiha¹,SAFDAR Waseem⁸,AHMAD Asif⁷,BASHARAT Zunaira⁵,UMER Zujaja⁵,KHALID Maham⁹

Affiliation:

1. PMAS-Arid Agriculture University, Pakistan; Ibadat International University, Pakistan

2. Allied Hospital Faisalabad, Pakistan

3. Amna Inayat Medical College, Pakistan

4. Comsats University Islamabad, Pakistan

5. University of the Punjab, Pakistan

6. Islamia University,, Pakistan

7. PMAS-Arid Agriculture University, Pakistan

8. National University of Medical Sciences, Pakistan

9. Punjab University College of Pharmacy, Pakistan

Publisher

FapUNIFESP (SciELO)

Subject

Food Science,Biotechnology

Link

http://www.scielo.br/scielo.php?script=sci_pdf&pid=S0101-20612023000100612&tlng=en

Reference51 articles.

1. Antioxidant activity and phenolic content of raw and blanched Amaranthus species;Amin I.;Food Chemistry,2006

2. Thermo-oxidation of cholesterol: effect of the unsaturation degree of the lipid matrix;Ansorena D.;Food Chemistry,2013

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

4. The effect of thermal processing on sensory properties texture attributes and pectic changes in broccoli;Borowski J.;Czech Journal of Food Sciences,2016

5. Influence of cooking conditions on nutritional properties and sensory characteristics interpreted by e-senses: case-study on selected vegetables;Buratti S.;Foods,2020

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1. Assessment of the effect of drying on Brassica greens via a multiplex approach based on LC-QTOF-MS/MS, molecular networking, and chemometrics along with their antioxidant and anticancer activities;Food Research International;2024-03

2. Modern and traditional cooking methods affect the antioxidant activity and phenolic compounds content of Trachystemon Orientalis (L.) G. Don;PLOS ONE;2024-02-23

3. Microwave Cooking;Food Engineering Series;2024

4. Assessment of the Effects of Roasting, Contact Grilling, Microwave Processing, and Steaming on the Functional Characteristics of Bell Pepper (Capsicum annuum L.);Molecules;2023-12-22

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