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 …

Lipophilic compounds, such as flavors, fat-soluble vitamins, and hydrophobic nutrients
possess vital properties including antioxidant effects, functional attributes, and nutritional …

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 …

This study investigated and compared the occurrence and concentration of macronutrients,
moisture, ash, dietary fiber, fatty acids, minerals, carotenoids, vitamins, flavonoids, phenolic …

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 …

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 …

Los pigmentos carotenoides son compuestos responsables de la coloración de gran
número de alimentos vegetales y animales. Numerosos estudios publicados recientemente …

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 …

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 …

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 …