Glucosinolates and Polyphenols of Colored Cauliflower as Chemical Discriminants Based on Cooking Procedures

Glucosinolates and Polyphenols of Colored Cauliflower as Chemical Discriminants Based on Cooking Procedures

The impact of mild oven treatments (steaming or <i>sous-vide</i>) and boiling for 10 min, 25 min, or 40 min on health-promoting phytochemicals in orange and violet cauliflower (<i>Brassica oleracea</i> L. var. botrytis) was investigated. For this purpose, targeted ultra-high...

Full description

Bibliographic Details
Main Authors: Ancuta Nartea, Benedetta Fanesi, Alessandra Giardinieri, Guillem Campmajó, Paolo Lucci, Javier Saurina, Deborah Pacetti, Dennis Fiorini, Natale Giuseppe Frega, Oscar Núñez
Format: Article
Language:English
Published: MDPI AG 2022-09-01
Series:Foods
Subjects:
bioactive compounds
boiling
cauliflower
cruciferous
glucosinolates
phenolics
Online Access:https://www.mdpi.com/2304-8158/11/19/3041

Internet

https://www.mdpi.com/2304-8158/11/19/3041

Similar Items