Cooking induces many chemical and physical modifications in foods; among these the
phytochemical content can change. Many authors have studied variations in vegetable …

Consumption of tomato fruits, like those of many other plant species that are part of the
human diet, is considered to be associated with several positive effects on health. Indeed …

In this chapter, we discuss the influence of the processing methods on the content of
phenolic compounds in fruits and vegetables. The intake of fruits and vegetables based …

The manuscript reviews beneficial aspects of food processing with main focus on
cooking/heat treatment, including other food‐processing techniques (eg fermentation) …

Effects of microwave and conventional cooking methods were studied on total phenolics and
antioxidant activity of pepper, squash, green beans, peas, leek, broccoli and spinach. Total …

The objective of this study was to determine the major antioxidants and antioxidant activity in
different fractions (skin, seeds and pulp) of three tomato cultivars (Excell, Tradiro and …

The high contents of bioactive compounds make the pumpkin fruit an important crop for the
development of novel functional foods for improving food security, nutrition and health. This …

Three processing and six fresh market tomato varieties harvested at “mature green” stage
were evaluated for changes in quality. The total soluble solid, titratable acidity, sugar-acid …

Regular consumption of tomatoes has been associated with decreased risk of chronic
degenerative diseases. Epidemiological findings confirm the observed health effects are …

The time between harvesting and consumption of fruit or vegetables could be up to several
weeks. Phytochemical reactions in response to environmental conditions of harvested fruit …