Nutritional comparison of fresh, frozen and canned fruits and vegetables. Part 1. Vitamins C and B and phenolic compounds
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Food access and perceptions of the community and household food environment as correlates of fruit and vegetable intake among rural seniorsBerry antioxidants: small fruits providing large benefitsTinned fruit consumption and mortality in three prospective cohortsSocial deprivation is associated with poorer adherence to healthy eating dietary goals: analysis of household food purchases.Microbiology of Fresh Produce: Route of Contamination, Detection Methods, and Remedy.Effects of food processing on polyphenol contents: a systematic analysis using Phenol-Explorer data.Frequent Canned Food Use is Positively Associated with Nutrient-Dense Food Group Consumption and Higher Nutrient Intakes in US Children and AdultsReaching Low-Income Mothers to Improve Family Fruit and Vegetable Intake: Food Hero Social Marketing Campaign-Research Steps, Development and TestingFruit and vegetable intake and risk of CHD: results from prospective cohort studies of Chinese adults in Shanghai.Advanced preservation methods and nutrient retention in fruits and vegetables.The influence of organic production on food quality - research findings, gaps and future challenges.Rural and Remote Food Environments and Obesity.Food processing strategies to enhance phenolic compounds bioaccessibility and bioavailability in plant-based foods.Effect of Xylopia aethiopica aqueous extract on antioxidant properties of refrigerated Roma tomato variety packaged in low density polyethylene bags.Electrochemical Determination of the Antioxidant Potential of Some Less Common Fruit Species.Bioactive compounds and antioxidant activity of fresh and processed white cauliflower.Effects of genetic, pre- and post-harvest factors on phenolic content and antioxidant capacity of white asparagus spears.Nutritional content of fresh and canned peaches.Intake estimation of total and individual flavan-3-ols, proanthocyanidins and theaflavins, their food sources and determinants in the European Prospective Investigation into Cancer and Nutrition (EPIC) study.High-anthocyanin strawberries through cultivar selection.Influence of cultivation sites on sterol, nitrate, total phenolic contents and antioxidant activity in endive and stem chicory edible products.Effect of industrial freezing on the stability of chemopreventive compounds in broccoli.Cowpea fresh pods - a new legume for the market: assessment of their quality and dietary characteristics of 37 cowpea accessions grown in southern Europe.Evolution of the oxidative stability, bio-active compounds and color characteristics of non-thermally treated vegetable pâtés during frozen storage.Effect of reciprocating agitation thermal processing (RA-TP) on quality of canned tomato (Solanum lycopersicum) puree.Initial assessment of the nutritional quality of the space food system over three years of ambient storage.Long-Term Frozen Storage and Pasteurization Effects on Strawberry Polyphenols ContentMicrowave Blanching: An Emerging Trend in Food Engineering and its Effects onCapsicum annuumL
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P2860
Nutritional comparison of fresh, frozen and canned fruits and vegetables. Part 1. Vitamins C and B and phenolic compounds
description
im Januar 2007 veröffentlichter wissenschaftlicher Artikel
@de
wetenschappelijk artikel
@nl
наукова стаття, опублікована у 2007
@uk
name
Nutritional comparison of fres ...... C and B and phenolic compounds
@en
Nutritional comparison of fres ...... C and B and phenolic compounds
@nl
type
label
Nutritional comparison of fres ...... C and B and phenolic compounds
@en
Nutritional comparison of fres ...... C and B and phenolic compounds
@nl
prefLabel
Nutritional comparison of fres ...... C and B and phenolic compounds
@en
Nutritional comparison of fres ...... C and B and phenolic compounds
@nl
P2093
P921
P356
P1476
Nutritional comparison of fres ...... C and B and phenolic compounds
@en
P2093
Christine M Bruhn
Diane M Barrett
Joy C Rickman
P304
P356
10.1002/JSFA.2825
P407
P577
2007-01-01T00:00:00Z