Some analyses of vegetables showing the effect of the method of cooking

被引:0
|
作者
Courtney, AM [1 ]
Fales, HL [1 ]
Bartlett, FH [1 ]
机构
[1] Labs Rockefeller Inst Med Res, New York, NY USA
来源
AMERICAN JOURNAL OF DISEASES OF CHILDREN | 1917年 / 14卷 / 01期
关键词
D O I
暂无
中图分类号
R72 [儿科学];
学科分类号
100202 ;
摘要
引用
收藏
页码:34 / 39
页数:6
相关论文
共 50 条
  • [1] Impact of cooking method on vegetables
    Bartelme, Melanie Zanoza
    FOOD TECHNOLOGY, 2015, 69 (10) : 11 - 11
  • [2] The effect of cooking on Brassica vegetables
    Wachtel-Galor, Sissi
    Wong, Ka Wing
    Benzie, Iris F. F.
    FOOD CHEMISTRY, 2008, 110 (03) : 706 - 710
  • [3] Effect of different cooking methods on the antioxidant activity of some vegetables from Pakistan
    Sultana, Bushra
    Anwar, Farooq
    Iqbal, Shahid
    INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY, 2008, 43 (03): : 560 - 567
  • [4] EFFECT OF COOKING ON FIBER CONTENT OF VEGETABLES
    MANN, SK
    KAUR, H
    GULATI, T
    JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE, 1992, 29 (03): : 185 - 186
  • [5] EFFECT OF COOKING ON FOLATE CONTENT OF VEGETABLES
    LEICHTER, J
    SWITZER, VP
    LANDYMORE, AF
    NUTRITION REPORTS INTERNATIONAL, 1978, 18 (04): : 475 - 479
  • [6] The effect of cooking on the phytochemical content of vegetables
    Palermo, Mariantonella
    Pellegrini, Nicoletta
    Fogliano, Vincenzo
    JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE, 2014, 94 (06) : 1057 - 1070
  • [7] EFFECT OF COOKING ON GLUCOSINOLATES IN CRUCIFEROUS VEGETABLES
    MULLIN, WJ
    SAHASRABUDHE, MR
    CANADIAN INSTITUTE OF FOOD SCIENCE AND TECHNOLOGY JOURNAL-JOURNAL DE L INSTITUT CANADIEN DE SCIENCE ET TECHNOLOGIE ALIMENTAIRES, 1978, 11 (01): : 50 - 52
  • [8] Effect of domestic processing and cooking on selected antinutrient contents of some green leafy vegetables
    Shashi Kala Yadav
    Salil Sehgal
    Plant Foods for Human Nutrition, 2003, 58 (3) : 1 - 11
  • [9] EFFECT OF COOKING ON ALPHA-TOCOPHEROL IN VEGETABLES
    BOOTH, VH
    BRADFORD, MP
    INTERNATIONALE ZEITSCHRIFT VITAMINFORSCHUNG, 1963, 33 (03): : 276 - &
  • [10] Effect of cooking on glucosinolates in three cruciferous vegetables
    He, Xiangyi
    He, Hongju
    Fan, Zhihong
    Zhao, Xuezhi
    Journal of Chinese Institute of Food Science and Technology, 2013, 13 (08) : 124 - 131