The effect of preliminary processing and different methods of cooking on the iodine content and selected antioxidative properties of carrot (Daucus carota L.) biofortified with (potassium) iodine

The effect of preliminary processing and different methods of cooking on the iodine content and selected antioxidative properties of carrot (Daucus carota L.) biofortified with (potassium) iodine

Carrot is a vegetable that contains many nutrients and has strong antioxidant activity as well as pro-health potential. The level of bioactive compounds is strongly connected with the production chain. The thermal treatment of food products induces several biological, physical and chemical changes....

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Bibliographic Details
Main Authors: Kapusta-Duch Joanna, Bieżanowska-Kopeć Renata, Smoleń Sylwester, Pysz Mirosław, Kopeć Aneta, Piątkowska Ewa, Rakoczy Roksana, Koronowicz Aneta, Skoczylas Łukasz, Leszczyńska Teresa
Format: Article
Language:English
Published: Sciendo 2017-06-01
Series:Folia Horticulturae
Subjects:
antioxidant activity
biofortification
carotenoids
carrot
iodine
phenolic compounds
Online Access:https://doi.org/10.1515/fhort-2017-0002

Internet

https://doi.org/10.1515/fhort-2017-0002

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