Impact of cooking and drying on the phenolic, carotenoid contents and in vitro antioxidant capacity of Andean arracacha (Arracacia xanthorrhiza Bancr.) root
The influence of different cooking regimes such as boiling, oven, microwave and hot-air drying on the retention of total phenolics (TP), total carotenoids (TC) and in vitro antioxidant capacity (AC) for three colored arracacha roots was studied. Continuous losses of TP, TC and AC during the course o...
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Détails bibliographiques
| Publié dans: | Food science and technology international = Ciencia y tecnologia de los alimentos internacional. - 1998. - 17(2011), 4 vom: 03. Aug., Seite 319-30
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| Auteur principal: |
Pedreschi, R
(Auteur) |
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| Autres auteurs: |
Betalleluz-Pallardel, I,
Chirinos, R,
Curotto, C,
Campos, D |
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| Format: | Article en ligne
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| Langue: | English |
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| Publié: |
2011
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| Accès à la collection: | Food science and technology international = Ciencia y tecnologia de los alimentos internacional
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| Sujets: | Comparative Study
Journal Article
Antioxidants
Caffeic Acids
Cinnamates
Phenols
Chlorogenic Acid
318ADP12RI
Carotenoids
36-88-4
plus...
caffeic acid
U2S3A33KVM |
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