Impact of Mild Oven Cooking Treatments on Carotenoids and Tocopherols of <i>Cheddar</i> and <i>Depurple</i> Cauliflower (<i>Brassica oleracea</i> L. var. botrytis)

The effect of steam and <i>sous-vide</i> oven procedures on liposoluble antioxidants of colored cauliflower (orange and purple) was assessed for the first time and compared with domestic practice (boiling). In raw samples, the total carotenoid content was 10-fold higher in <i>Chedd...

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Main Authors: Ancuta Nartea (Author), Benedetta Fanesi (Author), Pasquale Massimiliano Falcone (Author), Deborah Pacetti (Author), Natale Giuseppe Frega (Author), Paolo Lucci (Author)
Format: Book
Published: MDPI AG, 2021-01-01T00:00:00Z.
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3rd Floor Main Library

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Call Number: A1234.567
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