Search Result "cooking properties"
Effect of Cooking on the Bioactive Compounds
Ebook: Frontiers in Bioactive Compounds
Volume: 2 Year: 2017
Author(s): Cristina Garcia-Viguera,Cristina Soler-Rivas
Doi: 10.2174/9781681084299117020019
Stability of Ascorbic Acid in Vegetables Submitted to Different Methods of Cooking
Journal: The Natural Products Journal
Volume: 4 Issue: 1 Year: 2014 Page: 8-12
Author(s): Erica R. Daiuto,Daniela R. Pigoli,Rogerio L. Vieites,Robert E. Smith
Effect of Cooking Methods on Canned Chontaduro (Bactris gasipaes Kunth)
Journal: Current Nutrition & Food Science
Volume: 17 Issue: 1 Year: 2021 Page: 121-128
Author(s): Liliana Acurio,Diego Salazar,Fernando Ãlvarez,Ãlex Valencia,Evelyn GarcÃa,Mirari Arancibia
The Anticoagulant and Angiotensin I-Converting Enzyme (ACE) Inhibitory Peptides From Tuna Cooking Juice Produced By Alcalase
Journal: Current Nutrition & Food Science
Volume: 14 Issue: 3 Year: 2018 Page: 225-234
Author(s): Jirawadee Kasiwut,Nualpun Sirinupong,Wirote Youravong
Studies on the Physicochemical Properties of the Developed Instant Tomato and Lemon Rice
Journal: Current Nutrition & Food Science
Volume: 11 Issue: 4 Year: 2015 Page: 274-281
Author(s): L. Sai Jyotsna,K. A. Athmaselvi
Properties of Carbonaceous Quantum Dots
Ebook: Carbonaceous Quantum Dots: Synthesis And Applications
Volume: 1 Year: 2023
Author(s):
Doi: 10.2174/9789815136265123010006
Evaluation of the Nutritional and Quality Characteristics of Black Carrot Fortified Instant Noodles
Journal: Current Nutrition & Food Science
Volume: 14 Issue: 5 Year: 2018 Page: 442-449
Author(s): Jyoti Singh,Sawinder Kaur,Prasad Rasane
Computational Insight into Anti-mutagenic Properties of CYP1A Flavonoid Ligands
Journal: Medicinal Chemistry
Volume: 1 Issue: 4 Year: 2005 Page: 355-360
Author(s): Rute da Fonseca, Michele Marini, Andre Melo, Maria Cristina Menziani, Maria Joao Ramos
Effects of Pre- and Post-Harvest, Technological and Cooking Treatments on Phenolic Compounds of the Most Important Cultivated Vegetables of the Genus Allium
Ebook: Phytochemicals in Vegetables: A Valuable Source of Bioactive Compounds
Volume: 1 Year: 2018
Author(s): Rosa Perez-Gregorio,Ana Sofia Rodrigues,Jesus Simal-Gandara
Doi: 10.2174/9781681087399118010005
Proximal and Functional Properties of Edible Ripened Split Beans of Coastal Wild Legume Canavalia maritima
Journal: Current Nutrition & Food Science
Volume: 15 Issue: 3 Year: 2019 Page: 228-233
Author(s): Prabhavathi Supriya,Kandikere Ramaiah Sridhar