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Academic Journal

Using Extra Virgin Olive Oil to Cook Vegetables Enhances Polyphenol and Carotenoid Extractability: A Study Applying the sofrito Technique.

  • Authors : Rinaldi de Alvarenga JF; Department of Nutrition, Food Sciences and Gastronomy, XaRTA, INSA-UB, School of Pharmacy and Food Sciences, University of Barcelona, Carrer Prat de la Riba, 171, 08921 Santa Coloma de Gramenet, Spain. .; Quifer-Rada P

Subjects: Cooking*; Carotenoids/Carotenoids/Carotenoids/*chemistry ; Olive Oil/Olive Oil/Olive Oil/*chemistry

  • Source: Molecules (Basel, Switzerland) [Molecules] 2019 Apr 19; Vol. 24 (8). Date of Electronic Publication: 2019 Apr 19.Publisher: MDPI Country of Publication: Switzerland NLM ID: 100964009 Publication Model: Electronic Cited Medium: Internet ISSN: 1420-3049

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Academic Journal

Steam-cooking rapidly destroys and reverses onion-induced antiplatelet activity.

  • Authors : Hansen EA; Department of Horticulture, University of Wisconsin-Madison, 1575 Linden Drive, Madison, WI 53706, USA.; Folts JD

Subjects: Cooking*; Onions/Onions/Onions/*chemistry ; Plant Extracts/Plant Extracts/Plant Extracts/*pharmacology

  • Source: Nutrition journal [Nutr J] 2012 Sep 20; Vol. 11, pp. 76. Date of Electronic Publication: 2012 Sep 20.Publisher: BioMed Central Country of Publication: England NLM ID: 101152213 Publication Model: Electronic Cited Medium: Internet ISSN: 1475-2891

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