Vitamin losses: Retention during heat treatment and continual changes expressed by mathematical models
E Lešková, J Kubíková, E Kováčiková… - Journal of Food …, 2006 - Elsevier
Processing and cooking conditions cause variable losses of vitamins. Losses vary widely
according to cooking method and type of food. Degradation of vitamins depends on specific …
according to cooking method and type of food. Degradation of vitamins depends on specific …
Delivery systems designed to enhance stability and suitability of lipophilic bioactive compounds in food processing: A review
MH Lee, H Do Kim, YJ Jang - Food Chemistry, 2024 - Elsevier
Lipophilic compounds, such as flavors, fat-soluble vitamins, and hydrophobic nutrients
possess vital properties including antioxidant effects, functional attributes, and nutritional …
possess vital properties including antioxidant effects, functional attributes, and nutritional …
Effects of different cooking methods on nutritional and physicochemical characteristics of selected vegetables
C Miglio, E Chiavaro, A Visconti… - Journal of agricultural …, 2008 - ACS Publications
The objective of the present study was to evaluate the effect of three common cooking
practices (ie, boiling, steaming, and frying) on phytochemical contents (ie, polyphenols …
practices (ie, boiling, steaming, and frying) on phytochemical contents (ie, polyphenols …
Chemical composition of Brazilian chia seeds grown in different places
BP da Silva, PC Anunciação, JC da Silva Matyelka… - Food chemistry, 2017 - Elsevier
This study investigated and compared the occurrence and concentration of macronutrients,
moisture, ash, dietary fiber, fatty acids, minerals, carotenoids, vitamins, flavonoids, phenolic …
moisture, ash, dietary fiber, fatty acids, minerals, carotenoids, vitamins, flavonoids, phenolic …
[HTML][HTML] Changes in carotenoids during processing and storage of pumpkin puree
JG Provesi, CO Dias, ER Amante - Food Chemistry, 2011 - Elsevier
Abstract Changes in the contents of carotenoids and their true retentions (% TR) during the
production of puree of Cucurbita moschata 'Menina Brasileira'and of Cucurbita maxima …
production of puree of Cucurbita moschata 'Menina Brasileira'and of Cucurbita maxima …
Cooking techniques improve the levels of bioactive compounds and antioxidant activity in kale and red cabbage
The aim of this study is to investigate the effects of different home cooking techniques
(boiling, steaming, and stir-frying) in kale and red cabbage, on the levels of bioactive …
(boiling, steaming, and stir-frying) in kale and red cabbage, on the levels of bioactive …
[HTML][HTML] Estabilidad de los pigmentos carotenoides en los alimentos
AJ Meléndez-Martínez, IM Vicario… - Archivos latinoamericanos …, 2004 - ve.scielo.org
Los pigmentos carotenoides son compuestos responsables de la coloración de gran
número de alimentos vegetales y animales. Numerosos estudios publicados recientemente …
número de alimentos vegetales y animales. Numerosos estudios publicados recientemente …
[PDF][PDF] Effect of boiling and stir frying on total phenolics, carotenoids and radical scavenging activity of pumpkin (Cucurbita moschato)
AH Azizah, KC Wee, O Azizah… - … Food Research Journal, 2009 - ifrj.upm.edu.my
Effect of various cooking methods on antioxidant content and radical scavenging activity of
pumpkin was evaluated. Pumpkin (Cucurbita moschata) was boiled and stir-fried for 2, 4 and …
pumpkin was evaluated. Pumpkin (Cucurbita moschata) was boiled and stir-fried for 2, 4 and …
Effect of water activity on carotenoid degradation in dehydrated carrots
V Lavelli, B Zanoni, A Zaniboni - Food chemistry, 2007 - Elsevier
The effect of water activity on the stability of carotenoids in dehydrated carrots was studied.
Freeze-dried carrots from blanched and unblanched batches were placed in air-tight glass …
Freeze-dried carrots from blanched and unblanched batches were placed in air-tight glass …
The vitamin and selenium contents of apricot fruit of different varieties cultivated in different geographical regions
High-pressure liquid chromatographic and fluorometric methods were utilized to determine
the vitamin (A, C, E and β-carotene) and selenium levels in apricot fruit. The vitamins (A, C …
the vitamin (A, C, E and β-carotene) and selenium levels in apricot fruit. The vitamins (A, C …