Browsing by Subject "Antioxidant capacity"
Now showing items 1-3 of 3
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(Soc. Brasileira Ciencia Tecnología Alimentos, 2020)Twenty-two colored-flesh potatoes and three commercial noncolored-flesh varieties - which were all raw as they were microwaved (800 W, 8 min) and fried (180 degrees C, 5 min) - were characterized in terms of functional, ...
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(International Society for Horticultural Science, 2018)Currently in the industry of fresh salads, watercress is shown as an alternative supply of gourmet products, being recognized for its high content of health promoting compounds such as antioxidants and phenolic compounds. ...
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(International Society for Horticultural Science, 2018)Vegetable consumption has increased in recent years, so it is imperative for the industry to fill expectations in terms of convenience, taste and product quality. Consumers are looking for freshness and soft textures, so ...