Effect of superheated steam and conventional steam roasting on nutraceutical quality of several vegetables
Costanza Ceccanti, Elisa Pellegrini, Lucia Guidi
Topics & Concepts
Superheated steamFood scienceChemistrySpinachAscorbic acidAntioxidantRoastingSteam explosionNutraceuticalSteam distillationPostharvestHorticultureBotanySuperheatingPulp and paper industryBiologyBiochemistryEssential oilCondensed matter physicsPhysical chemistryEngineeringPhysicsPhytochemicals and Antioxidant ActivitiesAntioxidant Activity and Oxidative StressEssential Oils and Antimicrobial Activity