Loss or Gain of Lipophilic Bioactive Compounds in Vegetables after Domestic Cooking? Effect of Steaming and Boiling

Lipophilic antioxidants are essential components, which have been pointed as bioactive beneficial for human health. This study aimed at evaluating the effect of domestic cooking (boiling, steaming) on the main carotenoids (lutein and β-carotene) and tocols in four different green leafy vegetables: <...

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Detalhes bibliográficos

Principais autores:	Alessandra Fratianni, Annacristina D’Agostino, Serena Niro, Annarita Bufano, Bruno Paura, Gianfranco Panfili
Formato:	Artigo
Idioma:	Inglês
Publicado em:	MDPI AG 2021-04-01
coleção:	Foods
Assuntos:	domestic cooking green leafy vegetables solid loss carotenoids tocols
Acesso em linha:	https://www.mdpi.com/2304-8158/10/5/960
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