The effect of preliminary processing and different methods of cooking on the iodine content and selected antioxidative properties of carrot (Daucus carota L.) biofortified with (potassium) iodine
Carrot is a vegetable that contains many nutrients and has strong antioxidant activity as well as pro-health potential. The level of bioactive compounds is strongly connected with the production chain. The thermal treatment of food products induces several biological, physical and chemical changes....
| Main Authors: | , , , , , , , , , |
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| Format: | Article |
| Language: | English |
| Published: |
Sciendo
2017-06-01
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| Series: | Folia Horticulturae |
| Subjects: | |
| Online Access: | https://doi.org/10.1515/fhort-2017-0002 |