Impact of Mild Oven Cooking Treatments on Carotenoids and Tocopherols of Cheddar and Depurple Cauliflower (Brassica oleracea L. var. botrytis)

The effect of steam and sous-vide oven procedures on liposoluble antioxidants of colored cauliflower (orange and purple) was assessed for the first time and compared with domestic practice (boiling). In raw samples, the total carotenoid content was 10-fold higher in Cheddar than in Depurple (20.9 ±...

Descripción completa

Detalles Bibliográficos
Autores principales: Nartea, Ancuta, Fanesi, Benedetta, Falcone, Pasquale Massimiliano, Pacetti, Deborah, Frega, Natale Giuseppe, Lucci, Paolo
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2021
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7911714/
https://www.ncbi.nlm.nih.gov/pubmed/33572861
http://dx.doi.org/10.3390/antiox10020196

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7911714/
https://www.ncbi.nlm.nih.gov/pubmed/33572861
http://dx.doi.org/10.3390/antiox10020196

Ejemplares similares