Effect of Different Cooking Methods on Color, Phytochemical Concentration, and Antioxidant Capacity of Raw and Frozen Brassica Vegetables-Reference-Cited by-同舟云学术

Effect of Different Cooking Methods on Color, Phytochemical Concentration, and Antioxidant Capacity of Raw and Frozen Brassica Vegetables

Published:2010-03-10 Issue:7 Volume:58 Page:4310-4321
ISSN:0021-8561
Container-title:Journal of Agricultural and Food Chemistry
language:en
Short-container-title:J. Agric. Food Chem.

Author:

Pellegrini Nicoletta¹,Chiavaro Emma²,Gardana Claudio³,Mazzeo Teresa¹,Contino Daniele³,Gallo Monica⁴,Riso Patrizia³,Fogliano Vincenzo⁴,Porrini Marisa³

Affiliation:

1. Department of Public Health, University of Parma, via Volturno 39, 43125 Parma, Italy

2. Department of Industrial Engineering, University of Parma, viale GP Usberti 181/A, 43124 Parma, Italy

3. Dipartimento di Scienze e Tecnologie Alimentari e Microbiologiche, sezione Nutrizione Umana Università degli Studi di Milano, via Celoria 2, 20133 Milan, Italy

4. Department of Food Science, University of Napoli “Federico II”, Parco Gussone, 80055 Portici, Napoli, Italy

Publisher

American Chemical Society (ACS)

Subject

General Agricultural and Biological Sciences,General Chemistry

Link

https://pubs.acs.org/doi/pdf/10.1021/jf904306r

Reference39 articles.

1. Vegetable, Fruit, and Cereal Fiber Intake and Risk of Coronary Heart Disease Among Men

2. Glucosinolates in Brassica vegetables: The influence of the food supply chain on intake, bioavailability and human health

3. Steam processed broccoli (Brassica oleracea) has higher antioxidant activity in chemical and cellular assay systems

4. Effect of different cooking methods on the antioxidant activity of some vegetables from Pakistan

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