Nutritional Quality of Sous Vide Cooked Carrots and Brussels Sprouts-Reference-Cited by-同舟云学术

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Nutritional Quality of Sous Vide Cooked Carrots and Brussels Sprouts

Published:2012-06-01 Issue:23 Volume:60 Page:6019-6025
ISSN:0021-8561
Container-title:Journal of Agricultural and Food Chemistry
language:en
Short-container-title:J. Agric. Food Chem.

Author:

Chiavaro Emma¹,Mazzeo Teresa²,Visconti Attilio³,Manzi Chiara⁴,Fogliano Vincenzo³,Pellegrini Nicoletta⁵

Affiliation:

1. Department of Industrial Engineering, University of Parma, Parco Area delle Scienze 181/A, 43124 Parma, Italy

2. SITEIA.PARMA Interdepartmental Centre, University of Parma, Parco Area delle Scienze 181/A, 43124 Parma, Italy

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

4. ASSIC, Associazione per la Sicurezza Nutrizionale in Cucina, via Arezzo 29, 00161 Roma, Italy

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

Publisher

American Chemical Society (ACS)

Subject

General Agricultural and Biological Sciences,General Chemistry

Link

https://pubs.acs.org/doi/pdf/10.1021/jf300692a

Reference32 articles.

1. Effects of Different Cooking Methods on Nutritional and Physicochemical Characteristics of Selected Vegetables

2. Food Microstructure Affects the Bioavailability of Several Nutrients

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

4. Blanching and long-term freezing affect various bioactive compounds of vegetables in different ways

5. Effect of two cooking procedures on phytochemical compounds, total antioxidant capacity and colour of selected frozen vegetables

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

2. Sous vide processing for food quality enhancement: A review;Food and Humanity;2023-12

3. Is the Sous-vide method more beneficial than other techniques for Brassica vegetables thermal processing? – safety and nutritional concern;Food Reviews International;2023-08-22

4. Process optimization and evaluation of the effects of different time-temperature sous vide cooking on physicochemical, textural, and sensory characteristics of whiteleg shrimp (Litopenaeus vannamei);Heliyon;2023-06

5. Desarrollo y caracterización de una milhojas de verdura lista para consumir enriquecida con polifenoles;Revista Española de Nutrición Humana y Dietética;2023-04-11

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