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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Publicat a:Semina: Ciências Agrárias
Autors principals: 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
Idioma:Inglês
Publicat: Universidade Estadual de Londrina 2017
Matèries:
Agrociencias
Betalains
Flavonoids
Carotenoids
Antioxidants
Anthocyanins
Accés en línia:https://www.redalyc.org/articulo.oa?id=445751259017
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