The Impact of Culinary Processing, including Sous-Vide, on Polyphenols, Vitamin C Content and Antioxidant Status in Selected Vegetables—Methods and Results: A Critical Review

This study presents various research methods and results analysis of the total antioxidant status (TAS), polyphenols content (PC) and vitamin C content in selected plant materials (vegetables) subjected to various technological processes, including sous-vide. The analysis included 22 vegetables (cau...

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Detalles Bibliográficos
Autores principales: Kosewski, Grzegorz, Kowalówka, Magdalena, Drzymała-Czyż, Sławomira, Przysławski, Juliusz
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2023
Materias:
Review
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC10252292/
https://www.ncbi.nlm.nih.gov/pubmed/37297363
http://dx.doi.org/10.3390/foods12112121

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC10252292/
https://www.ncbi.nlm.nih.gov/pubmed/37297363
http://dx.doi.org/10.3390/foods12112121

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