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...

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Shranjeno v:
Bibliografske podrobnosti
izdano v:Semina: Ciências Agrárias
Main Authors: Juliana Arruda Ramos, Karina Aparecida Furlaneto, Veridiana Zocoler de Mendonça, Flávia Aparecida de Carvalho Mariano-Nasser, Giovanna Alencar Lundgren, Erika Fujita, Rogério Lopes Vieites
Format: Artigo
Jezik:Inglês
Izdano: Universidade Estadual de Londrina 2017
Teme:
Agrociencias
Betalains
Flavonoids
Carotenoids
Antioxidants
Anthocyanins
Online dostop:https://www.redalyc.org/articulo.oa?id=445751259017
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