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)

• Päätekijät: Ancuta Nartea (Tekijä), Benedetta Fanesi (Tekijä), Pasquale Massimiliano Falcone (Tekijä), Deborah Pacetti (Tekijä), Natale Giuseppe Frega (Tekijä), Paolo Lucci (Tekijä)
• Aineistotyyppi: Kirja
• Julkaistu: MDPI AG, 2021-01-01T00:00:00Z.
• Aiheet: article
• Linkit: Connect to this object online.

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...