Cooking with Microwave Bags Affects the Quality of Broccoli: Easy-to-Cook Is a Friend or Foe?

Cooking vegetables in microwave bags has become a popular cooking method. However, information about the effect of this cooking method on the phytochemical content and microbiological safety of vegetables is limited. The aim of this work was to study the effect of microwave-bag cooking vs. conventio...

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Autores principales:	Erika Paulsen, Diego A. Moreno, Paula M. Periago, Patricia Lema
Formato:	Artigo
Lenguaje:	Inglês
Publicado:	MDPI AG 2021-10-01
Colección:	Biology and Life Sciences Forum
Materias:	microwave cooking microwaveable bag microbiological quality bioactive compounds broccoli florets
Acceso en línea:	https://www.mdpi.com/2673-9976/6/1/7
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