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Bioaccessibility and antioxidant activity of phenolic compounds in cooked pulses
(Wiley, 2019-01-04)
The aim of this study was to evaluate the bioaccessibility of polyphenols and antioxidant activity in cooked pulses and to study the effect of cooking on their total phenolic content (TPC) and antioxidant ...
Nutritional values of raw and cooked ‘calçots’ (Allium cepa L. resprouts), an expanding crop
(Wiley, 2019-04-11)
‘Calçot’ is the Catalan name for the immature floral stems of second‐year onion resprouts of the Blanca Tardana de Lleida (BTL) landrace. Highly appreciated for their sensory attributes, these resprouts ...
Effects of long-term controlled atmosphere storage, minimal processing, and packaging on quality attributes of calçots (Allium cepa L.)
(SAGE Publications, 2019-12-23)
Calçots are the immature floral stems of the second-year onion (Allium cepa L.) resprouts. Modified atmosphere packaging or vacuum packaging are suitable alternatives to preserve fresh-cut vegetables. ...
Effect of pre-harvest conditions and postharvest storage time on the quality of whole and fresh-cut calçots (Allium cepa L.)
(Elsevier, 2019-01-30)
Pre-harvest conditions such as cultivar, cultivation site and planting time could affect the storability, quality and shelf-life of fruit and vegetables. The influence of onion cultivar, cultivation ...