Influence of cooking methods on bioactive compounds in beetroot

Beetroot is rich in bioactive compounds that may provide health bene¿ts. However, vegetable tissues are physically and chemically damaged by cooking, causing major changes to compounds in cell membranes. The current study aimed to evaluate the inÀuence of several cooking methods on bi...

Deskribapen osoa

Gorde:
Xehetasun bibliografikoak
Argitaratua izan da:Semina: Ciências Agrárias
Egile Nagusiak: Juliana Arruda Ramos, Karina Aparecida Furlaneto, Veridiana Zocoler de Mendonça, Flávia Aparecida de Carvalho Mariano-Nasser, Giovanna Alencar Lundgren, Erika Fujita, Rogério Lopes Vieites
Formatua: Artigo
Hizkuntza:Inglês
Argitaratua: Universidade Estadual de Londrina 2017
Gaiak:
Agrociencias
Betalains
Flavonoids
Carotenoids
Antioxidants
Anthocyanins
Sarrera elektronikoa:https://www.redalyc.org/articulo.oa?id=445751259017
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