Effects of domestic processing methods on the phytochemical content of watercress (Nasturtium officinale).

Giallourou, Natasa; Oruna-Concha, Maria Jose; Harbourne, Niamh

Giallourou, Natasa; Oruna-Concha, Maria Jose; Harbourne, Niamh.

Afiliación

Giallourou N; Department of Food and Nutritional Sciences, School of Chemistry, Food and Pharmacy, University of Reading, Whiteknights Campus, Reading, United Kingdom. Electronic address: n.giallourou@pgr.reading.ac.uk.
Oruna-Concha MJ; Department of Food and Nutritional Sciences, School of Chemistry, Food and Pharmacy, University of Reading, Whiteknights Campus, Reading, United Kingdom.
Harbourne N; Institute of Food and Health, School of Agriculture and Food Science, University College Dublin, Belfield, Dublin 4, Ireland.

Food Chem ; 212: 411-9, 2016 Dec 01.

Article en En | MEDLINE | ID: mdl-27374550

Asunto(s)

Nasturtium/química; Fitoquímicos/química; Extractos Vegetales/química; Antioxidantes/análisis; Antioxidantes/química; Carotenoides/análisis; Carotenoides/química; Culinaria/métodos; Glucosinolatos/análisis; Glucosinolatos/química; Microondas; Fenoles/análisis; Fenoles/química; Fitoquímicos/análisis; Extractos Vegetales/análisis; Vapor

Palabras clave

Brassica; Carotenoids; Flavonols; Glucosinolates; Phenolics; Phytochemicals; Processing; Watercress

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Texto completo: 1 Colección: 01-internacional Base de datos: MEDLINE Asunto principal: Extractos Vegetales / Nasturtium / Fitoquímicos Idioma: En Revista: Food Chem Año: 2016 Tipo del documento: Article

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