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Optimization of HPLC quantification of carotenoids in cooked green vegetables - Comparison of analytical and calculated data
(Academic Press Inc Elsevier ScienceSan DiegoEUA, 2004)
Mineral profile of raw and cooked leafy vegetables consumed in Southern Brazil
(Academic Press Inc Elsevier ScienceSan DiegoEUA, 2003)
Stability of ascorbic acid in vegetables submitted to different methods of cooking
(2014-01-01)
The effect of different cooking methods on the ascorbic acid content of pumpkin, carrots, broccoli and cauliflower was determined. Cooking with steam and microwaves preserved ascorbic acid better than other methods. The ...
Cooking techniques improve the levels of bioactive compounds and antioxidant activity in kale and red cabbage
(Elsevier Sci Ltd, 2016)
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 compounds (carotenoids, anthocyanins and ...
Carotenoid composition of cooked green vegetables from restaurants
(Elsevier Sci LtdOxfordInglaterra, 2003)
MINERALS STABILITY IN VEGETABLES SUBMITTED TO DIFFERENT COOKING METHODS
(Univ Federal Mato Grosso, 2015-04-01)
The aim of this study was to verify the more appropriate cooking method in vegetables preparation, aiming to minimize the minerals losses. Conventional and unconventional shares of pumpkin, broccolis, carrot and cauliflower ...
Cook-chill e cook freeze: uma revisão de literatura
(Universidade Federal do Rio Grande do NorteBrasilUFRNNUTRIÇÃO, 2017)
The numerous transformations in the social, in general, have caused major changes in people's lives, and these are perceived mainly in the food context - both as regards the form, such as the types and the regularity with ...