Affiliation:
1. Food Colour and Quality Laboratory, Facultad de Farmacia, Universidad de Sevilla, 41012 Sevilla, Spain
Abstract
The effect of different cooking methods (boiling, baking, steaming and microwaving) on the colour and texture of carrots, and on carotenoid bioaccessibility, was investigated to identify the more “sustainable cooking” methods.
Funder
Consejería de Transformación Económica, Industria, Conocimiento y Universidades
Publisher
Royal Society of Chemistry (RSC)
Reference40 articles.
1. Carotenoids in human nutrition and health
2. Skin Carotenoids in Public Health and Nutricosmetics: The Emerging Roles and Applications of the UV Radiation-Absorbing Colourless Carotenoids Phytoene and Phytofluene
3. Bioaccessibility of bioactive compounds from fruits and vegetables after thermal and nonthermal processing
4. A. J.Meléndez-Martínez , A.Pérez-Gálvez , M.Roca , R.Estévez-Santiago , B.Olmedilla-Alonso , A. Z.Mercadante and J. de J.Ornelas-Paz , Biodisponibilidad de Carotenoides, Factores Que La Determinan y Métodos de Estimación , in Carotenoides En Agroalimentación Y Salud , ed. A. J. Meléndez-Martínez , Editorial Terracota , Ciudad de México, México , 2017 , pp. 574–608
5. Improvement of Bioactive Compound Levels, Antioxidant Activity, and Bioaccessibility of Carotenoids from Pereskia aculeata after Different Cooking Techniques