Impact of Mild Oven Cooking Treatments on Carotenoids and Tocopherols of <i>Cheddar</i> and <i>Depurple</i> Cauliflower (<i>Brassica oleracea</i> L. var. botrytis)

Impact of Mild Oven Cooking Treatments on Carotenoids and Tocopherols of <i>Cheddar</i> and <i>Depurple</i> Cauliflower (<i>Brassica oleracea</i> L. var. botrytis)

The effect of steam and <i>sous-vide</i> oven procedures on liposoluble antioxidants of colored cauliflower (orange and purple) was assessed for the first time and compared with domestic practice (boiling). In raw samples, the total carotenoid content was 10-fold higher in <i>Chedd...

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Bibliographic Details
Main Authors: Ancuta Nartea, Benedetta Fanesi, Pasquale Massimiliano Falcone, Deborah Pacetti, Natale Giuseppe Frega, Paolo Lucci
Format: Article
Language:English
Published: MDPI AG 2021-01-01
Series:Antioxidants
Subjects:
boiling
carotenoids
cruciferous
steam oven
<i>sous-vide</i>
vitamin A
Online Access:https://www.mdpi.com/2076-3921/10/2/196

Internet

https://www.mdpi.com/2076-3921/10/2/196

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