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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...
| Autores principales: | , , , |
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| Formato: | Online Artículo Texto |
| Lenguaje: | English |
| Publicado: |
MDPI
2023
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| Materias: | |
| 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 |