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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Detaylı Bibliyografya
Yayımlandı:Semina: Ciências Agrárias
Asıl Yazarlar: Juliana Arruda Ramos, Karina Aparecida Furlaneto, Veridiana Zocoler de Mendonça, Flávia Aparecida de Carvalho Mariano-Nasser, Giovanna Alencar Lundgren, Erika Fujita, Rogério Lopes Vieites
Materyal Türü: Artigo
Dil:Inglês
Baskı/Yayın Bilgisi: Universidade Estadual de Londrina 2017
Konular:
Agrociencias
Betalains
Flavonoids
Carotenoids
Antioxidants
Anthocyanins
Online Erişim:https://www.redalyc.org/articulo.oa?id=445751259017
Etiketler: Etiketle
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