Is the Sous-vide method more beneficial than other techniques for <i>Brassica</i> vegetables thermal processing? – safety and nutritional concern-Reference-Cited by-同舟云学术

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Is the Sous-vide method more beneficial than other techniques for Brassica vegetables thermal processing? – safety and nutritional concern

Published:2023-08-22 Issue: Volume: Page:1-24
ISSN:8755-9129
Container-title:Food Reviews International
language:en
Short-container-title:Food Reviews International

Author:

Doniec Joanna¹,Topolska Kinga¹,Florkiewicz Adam²,Filipiak-Florkiewicz Agnieszka¹

Affiliation:

1. Department of Plant Products Technology and Nutrition Hygiene, Faculty of Food Technology, University of Agriculture in Krakow, Krakow, Poland

2. Department of Food Analysis and Quality Assessment, Faculty of Food Technology, University of Agriculture in Krakow, Krakow, Poland

Funder

Ministry of Science and Higher Education of the Republic of Poland

Publisher

Informa UK Limited

Subject

General Chemical Engineering,Food Science

Link

https://www.tandfonline.com/doi/pdf/10.1080/87559129.2023.2249085

Reference43 articles.

1. Cardiovascular Health Benefits of Specific Vegetable Types: A Narrative Review

2. Relation of Fruits and Vegetables with Major Cardiometabolic Risk Factors, Markers of Oxidation, and Inflammation

3. Phenolic acids from vegetables: A review on processing stability and health benefits

4. Phytochemicals and In Vitro Bioactivities of Aqueous Ethanolic Extracts from Common Vegetables in Thai Food

5. Diets Rich in Fruits and Vegetables Are Associated with Lower Cardiovascular Disease Risk in Adolescents

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