The Impact of Culinary Processing, including Sous-Vide, on Polyphenols, Vitamin C Content and Antioxidant Status in Selected Vegetables—Methods and Results: A Critical Review

The Impact of Culinary Processing, including Sous-Vide, on Polyphenols, Vitamin C Content and Antioxidant Status in Selected Vegetables—Methods and Results: A Critical Review

This study presents various research methods and results analysis of the total antioxidant status (TAS), polyphenols content (PC) and vitamin C content in selected plant materials (vegetables) subjected to various technological processes, including sous-vide. The analysis included 22 vegetables (cau...

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Bibliographic Details
Main Authors: Grzegorz Kosewski, Magdalena Kowalówka, Sławomira Drzymała-Czyż, Juliusz Przysławski
Format: Article
Language:English
Published: MDPI AG 2023-05-01
Series:Foods
Subjects:
plants
technological processes
vacuum cooking
TAS
ABTS
DPPH
Online Access:https://www.mdpi.com/2304-8158/12/11/2121

Internet

https://www.mdpi.com/2304-8158/12/11/2121

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