Article
Domestic cooking practices influence the carotenoid and tocopherol content in colored cauliflower.
Food chemistry - 15 Mar 2021
Diamante Marla Silvia, Vanz Borges Cristine, Minatel Igor Otavio, Jacomino Angelo Pedro, Basílio Leticia Silva Pereira, Monteiro Gean Charles, Corrêa Camila Renata, de Oliveira Rogerio Antônio, Pace Pereira Lima Giuseppina
Abstract excerpt
Cauliflowers are generally associated with healthy diets due to their positive impact on health. This research aims to evaluate the effects of cooking processes (boiling, steaming and microwaving) and different preparation times, on the content of carotenoids and provitamin A and tocopherols, in cauliflowers and to verify the effect of the cooking process on maintaining the coloring. The results revealed that the...
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