The DOI matches its Crossref record; 126 of the 126 references it cites were found in a registry or an index.
The effect of cooking on the phytochemical content of vegetables
Open accessAbstract
Cooking induces many chemical and physical modifications in foods; among these the phytochemical content can change. Many authors have studied variations in vegetable nutrients after cooking, and great variability in the data has been reported. In this review more than 100 articles from indexed scientific journals were considered in order to assess the effect of cooking on different phytochemical classes. Changes in phytochemicals upon cooking may result from two opposite phenomena: (1) thermal degradation, which reduces their concentration, and (2) a matrix softening effect, which increases the extractability of phytochemicals, resulting in a higher concentration with respect to the raw material. The final effect of cooking on phytochemical concentration depends on the processing parameters, the structure of food matrix, and the chemical nature of the specific compound. Looking at the different cooking procedures it can be concluded that steaming will ensure better preservation/extraction yield of phenols and glucosinolates than do other cooking methods: steamed tissues are not in direct contact with the cooking material (water or oil) so leaching of soluble compounds into water is minimised and, at the same time, thermal degradation is limited. Carotenoids showed a different behaviour; a positive effect on extraction and the solubilisation of carotenes were reported after severe processing. © 2013 Society of Chemical Industry
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Cites
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Cited by
Ribas-Agustí, A., Martín-Belloso, O., Soliva-Fortuny, R., & Elez-Martínez, P. (2018) · Critical Reviews in Food Science and Nutrition · doi:10.1080/10408398.2017.1331200 · Cited by 373
Analysis of alkaloids (indole alkaloids, isoquinoline alkaloids, tropane alkaloids)
Dey, P., Kundu, A., Kumar, A., Gupta, M., Lee, B. M., Bhakta, T., Dash, S., & Kim, H. S. (2020) · Recent Advances in Natural Products Analysis · doi:10.1016/b978-0-12-816455-6.00015-9 · Cited by 346
Food Design To Feed the Human Gut Microbiota
Ercolini, D., & Fogliano, V. (2018) · Journal of Agricultural and Food Chemistry · doi:10.1021/acs.jafc.8b00456 · Cited by 146
Self-citationCreedon, A. C., Hung, E. S., Berry, S. E., & Whelan, K. (2020) · Nutrients · doi:10.3390/nu12082347 · Cited by 75
Metadata
- Authors
- Palermo, M., Pellegrini, N., & Fogliano, V.
- Venue
- Journal of the Science of Food and Agriculture
- Publisher
- Wiley
- Published
- 2013-12-13
- Volume
- 94
- Issue
- 6
- Pages
- 1057-1070
- ISSN
- 0022-5142 (ISSN-L)
- 1097-0010
- OpenAlex
- W2168056739
- Cited by
- 401
- References
- 126
- FWCI
- 8.18
- Type
- journal article
- Language
- en
- Open access
- green
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