Show simple item record

dc.contributor.authorLafarga, Tomás
dc.contributor.authorBobo, Gloria
dc.contributor.authorViñas, Inmaculada
dc.contributor.authorZudaire, Lorena
dc.contributor.authorSimó, Joan
dc.contributor.authorAguiló-Aguayo, Ingrid
dc.contributor.otherProducció Vegetalca
dc.date.accessioned2019-04-03T08:25:33Z
dc.date.available2019-06-25T09:42:21Z
dc.date.issued2018-05-29
dc.identifier.citationLafarga, Tomás, Gloria Bobo, Inmaculada Viñas, Lorena Zudaire, Joan Simó, and Ingrid Aguiló-Aguayo. 2018. "Steaming And Sous-Vide: Effects On Antioxidant Activity, Vitamin C, And Total Phenolic Content Of Brassica Vegetables". International Journal Of Gastronomy And Food Science 13: 134-139. Elsevier BV. doi:10.1016/j.ijgfs.2018.05.007.ca
dc.identifier.issn1878-450Xca
dc.identifier.urihttp://hdl.handle.net/20.500.12327/237
dc.description.abstractThe present study evaluated the effect of thermal processing on the colour, antioxidant activity, vitamin C content, and total phenols of six Brassica vegetables. The landrace Grelo was the best source of total phenols (162.7 ± 3.5 mg/100 g; p < 0.05). Cavolo Nero di Toscana, also known as “black cabbage”, showed the highest content of vitamin C, calculated as 290.6 mg/100 g (p < 0.05). The concentration of total antioxidants, phenols, and vitamin C was significantly reduced after both steaming and sous-vide processing (p < 0.05). Overall, no differences were oberved between both cooking strategies. However, for some of the studied vegetables, sous-vide processing resulted in higher losses when compared to steaming (p < 0.05). Uncommon Brassica vegetables such as Grelo can be as nutritious and healthy as commonly consumed ones. However, the effect of cooking on the content of nutritious compounds should be considered when calculating their dietary intake from cooked crucifers.ca
dc.format.extent24ca
dc.language.isoengca
dc.publisherElsevierca
dc.relation.ispartofInternational Journal of Gastronomy and Food Scienceca
dc.rightsAttribution-NonCommercial-NoDerivatives 4.0 Internationalca
dc.rights.urihttp://creativecommons.org/licenses/by-nc-nd/4.0/*
dc.titleSteaming and sous-vide: Effects on antioxidant activity, vitamin C, and total phenolic content of Brassica vegetablesca
dc.typeinfo:eu-repo/semantics/articleca
dc.description.versioninfo:eu-repo/semantics/acceptedVersionca
dc.rights.accessLevelinfo:eu-repo/semantics/openAccess
dc.relation.projectIDMINECO/Programa Estatal de promoción del talento y su empleabilidad en I+D+I/FJCI-2016-29541/ES/ /ca
dc.relation.projectIDMINECO/Programa Estatal de promoción del talento y su empleabilidad en I+D+I/RYC-2016-19949/ES/ /ca
dc.subject.udc634ca
dc.identifier.doihttps://doi.org/10.1016/j.ijgfs.2018.05.007ca
dc.contributor.groupPostcollitaca


Files in this item

 

This item appears in the following Collection(s)

Show simple item record

Attribution-NonCommercial-NoDerivatives 4.0 International
Except where otherwise noted, this item's license is described as http://creativecommons.org/licenses/by-nc-nd/4.0/