The effect of cooking methods on total phenolics and antioxidant activity of selected green vegetables
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Hen Egg as an Antioxidant Food Commodity: A ReviewInsoluble-Bound Phenolics in FoodThe effect of cooking on the phytochemical content of vegetables.Microwave blanching and drying characteristics of Centella asiatica (L.) urban leaves using tray and heat pump-assisted dehumidified drying.Evolution of antioxidants in dietary fiber powder produced from white cabbage outer leaves: effects of blanching and drying methods.Chemical composition, starch digestibility and antioxidant capacity of tortilla made with a blend of quality protein maize and black beanNatural antioxidant activity of commonly consumed plant foods in India: effect of domestic processing.Home-Processed Red Beetroot (Beta vulgaris L.) Products: Changes in Antioxidant Properties and Bioaccessibility.Effect of drying conditions on properties, pigments and antioxidant activity retentions of pretreated orange and purple-fleshed sweet potato flours.Influence of the Culinary Treatment on the Quality of Lactarius deliciosus.Effects of High Temperature Frying of Spinach Leaves in Sunflower Oil on Carotenoids, Chlorophylls, and Tocopherol Composition.A critical review on the spray drying of fruit extract: effect of additives on physicochemical properties.Effect of processing on phenolic antioxidants of fruits, vegetables, and grains--a review.Antioxidative effects of Brassica juncea and Moringa oliefera prepared by different processing methods.Alterations in phenolic compound levels and antioxidant activity in response to cooking technique effects: A meta-analytic investigation.Effect of partial replacement of alfalfa hay with Moringa species leaves on milk yield and composition of Najdi ewes.Physical and chemical characteristics of goldenberry fruit (Physalis peruviana L.).Degradation kinetics of bioactive components, antioxidant activity, colour and textural properties of selected vegetables during blanching.Implication of processing and differential blending on quality characteristics in nutritionally enriched ketchup (Nutri-Ketchup) from acerola and tomato.Evaluation of the potential of squash pumpkin by-products (seeds and shell) as sources of antioxidant and bioactive compounds.Effect of boiling in water of barley and buckwheat groats on the antioxidant properties and dietary fiber composition.Influence of different blanching methods on colour, ascorbic acid and phenolics content of broccoli.Effect of domestic cooking methods on the total antioxidant capacity of vegetables.Effect of cooking methods on antioxidant activity and nitrate content of selected wild Mediterranean plants.Quality evaluation of cook-chilled chicory stems (Cichorium intybus L., Catalogna group) by conventional and sous vide cooking methods.Study on combined effects of blanching and sonication on different quality parameters of carrot juice.Cooking does not decrease hydrophilic antioxidant capacity of wild blueberries.Antioxidant changes during domestic food processing of the white shaft and green leaves of leek (Allium ampeloprasum var. porrum).Microbial bioconversion and processing methods enhance the phenolic acid and flavonoids and the radical scavenging capacity of Smilax china L. leaf.Effects of stir-fry cooking with different edible oils on the phytochemical composition of broccoli.Chemical composition, antioxidant and antibacterial activities of two Spondias species from Northeastern Brazil.Anti-proliferative activity and chemoprotective effects towards DNA oxidative damage of fresh and cooked Brassicaceae.Impact of optimised cooking on the antioxidant activity in edible mushrooms.Evaluation of the extent of initial Maillard reaction during cooking some vegetables by direct measurement of the Amadori compounds.Application and optimisation of air-steam cooking on selected vegetables: impact on physical and antioxidant properties.Phenolic Content and Antioxidant Activity in Raw and Denatured Aqueous Extracts from Sprouts and Wheatgrass of Einkorn and Emmer Obtained under Salinity.Effect of different home-cooking methods on textural and nutritional properties of sweet potato genotypes grown in temperate climate conditions.Cooking processes increase bioactive compounds in organic and conventional green beans.Effect of reciprocating agitation thermal processing (RA-TP) on quality of canned tomato (Solanum lycopersicum) puree.Effects of Grilling on Total Polyphenol Content and Antioxidant Capacity of Eggplant (Solanum melongena L.).
P2860
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P2860
The effect of cooking methods on total phenolics and antioxidant activity of selected green vegetables
description
im Dezember 2005 veröffentlichter wissenschaftlicher Artikel
@de
wetenschappelijk artikel
@nl
наукова стаття, опублікована в грудні 2005
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name
The effect of cooking methods ...... y of selected green vegetables
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The effect of cooking methods ...... y of selected green vegetables
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type
label
The effect of cooking methods ...... y of selected green vegetables
@en
The effect of cooking methods ...... y of selected green vegetables
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prefLabel
The effect of cooking methods ...... y of selected green vegetables
@en
The effect of cooking methods ...... y of selected green vegetables
@nl
P2093
P1433
P1476
The effect of cooking methods ...... y of selected green vegetables
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P2093
P304
P356
10.1016/J.FOODCHEM.2004.12.038
P577
2005-12-01T00:00:00Z