Influence of cooking conditions on organoleptic and health-related properties of artichokes, green beans, broccoli and carrots.
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DOI: 10.1016/j.foodchem.2016.08.067
Abstract: Colour, pigments, total phenolic content and antioxidant activity were investigated in artichokes, green beans, broccoli and carrots cooked under different conditions. Domestic induction hobs with temperature control were used to evaluate the effect of boiling,… read more here.
Keywords: antioxidant activity; sous vide; artichokes green; broccoli carrots ... See more keywords