| dc.creator | Murador, Daniella | |
| dc.creator | Braqa, Anna Rafaela | |
| dc.creator | Da Cunha, Diogo | |
| dc.creator | de Rosso, Veridiana | |
| dc.date | 2016-Feb | |
| dc.date | 2016-05-23T19:43:41Z | |
| dc.date | 2016-05-23T19:43:41Z | |
| dc.date.accessioned | 2018-03-29T01:30:49Z | |
| dc.date.available | 2018-03-29T01:30:49Z | |
| dc.identifier | Critical Reviews In Food Science And Nutrition. , p. 0, 2016-Feb. | |
| dc.identifier | 1549-7852 | |
| dc.identifier | 10.1080/10408398.2016.1140121 | |
| dc.identifier | http://www.ncbi.nlm.nih.gov/pubmed/26858038 | |
| dc.identifier | http://repositorio.unicamp.br/jspui/handle/REPOSIP/236031 | |
| dc.identifier | 26858038 | |
| dc.identifier.uri | http://repositorioslatinoamericanos.uchile.cl/handle/2250/1304274 | |
| dc.description | The aim of this study was to review prior studies that have evaluated the effects of cooking techniques on polyphenol levels and antioxidant activity in vegetables and to release a meta-analysis of the findings. Meta-analysis with a random effect model was conducted using the weighted response ratios (R*) that were calculated for each experiment. Baking (R* = 0.51), blanching (R* = 0.94), boiling (R* = 0.62), microwaving (R* = 0.54) and pressure cooking (R* = 0.47) techniques precipitated significant reductions in the polyphenol levels. Significant decreases in the antioxidant activity levels were noted after baking (R* = 0.45) and boiling (R* = 0.76), while significant increases were observed after frying (R* = 2.26) and steaming (R* = 1.52). | |
| dc.description | | |
| dc.description | 0 | |
| dc.language | eng | |
| dc.relation | Critical Reviews In Food Science And Nutrition | |
| dc.relation | Crit Rev Food Sci Nutr | |
| dc.rights | embargo | |
| dc.source | PubMed | |
| dc.subject | Antioxidant Activity | |
| dc.subject | Cooked Vegetable | |
| dc.subject | Cooking Technique | |
| dc.subject | Phenolic Compound | |
| dc.subject | Polyphenol | |
| dc.title | Alterations In Phenolic Compound Levels And Antioxidant Activity In Response To Cooking Technique Effects: A Meta-analytic Investigation. | |
| dc.type | Artículos de revistas | |
