The effect of preliminary processing and different methods of cooking on the iodine content and selected antioxidative properties of carrot (Daucus carota L.) biofortified with (potassium) iodine

• Autorzy: Kapusta-Duch J. , Biezanowska-Kopec R. , Smolen S. , Pysz M. , Kopec A. , Piatkowska E. , Rakoczy R. , Koronowicz A. , Skoczylas L. , Leszczynska T.
• Języki publikacji: EN

Abstrakty

EN

Słowa kluczowe

EN

carrot; Daucus carota; preliminary treatment; thermal treatment; iodine; iodine content; antioxidative property; antioxidative activity; phenolic compound; phenolic compound content; biofortification

• Wydawca: -
• Czasopismo: Folia Horticulturae
• Rocznik: 2017
• Tom: 29
• Numer: 1
• Opis fizyczny: p.11-24,fig.,ref.

Twórcy

autor

Kapusta-Duch J.

• Department of Human Nutrition, Faculty of Food Technology, University of Agriculture in Krakow, Krakow, Poland

autor

Biezanowska-Kopec R.

• Department of Human Nutrition, Faculty of Food Technology, University of Agriculture in Krakow, Krakow, Poland

autor

Smolen S.

• Unit of Plant Nutrition, Institute of Plant Biology and Biotechnology, Faculty of Biotechnology and Horticulture, University of Agriculture in Krakow, Krakow, Poland

autor

Pysz M.

• Department of Human Nutrition, Faculty of Food Technology, University of Agriculture in Krakow, Krakow, Poland

autor

Kopec A.

• Department of Human Nutrition, Faculty of Food Technology, University of Agriculture in Krakow, Krakow, Poland

autor

Piatkowska E.

• Department of Human Nutrition, Faculty of Food Technology, University of Agriculture in Krakow, Krakow, Poland

autor

Rakoczy R.

• Unit of Plant Nutrition, Institute of Plant Biology and Biotechnology, Faculty of Biotechnology and Horticulture, University of Agriculture in Krakow, Krakow, Poland

autor

Koronowicz A.

• Department of Human Nutrition, Faculty of Food Technology, University of Agriculture in Krakow, Krakow, Poland

autor

Skoczylas L.

• Department of Fruit and Vegetable and Mushroom Processing, Faculty of Food Technology, University of Agriculture in Krakow, Krakow, Poland

autor

Leszczynska T.

• Department of Human Nutrition, Faculty of Food Technology, University of Agriculture in Krakow, Krakow, Poland

Identyfikatory

DOI

10.1515/fhort-2017-0002