Provitamin a activity of raw and cooked Brazilian leaves

Detalhes bibliográficos
Autor(a) principal: ALMEIDA MURADIAN,Ligia Bicudo
Data de Publicação: 2000
Outros Autores: VANDERLINDE,Daleth Walkiria, SASAKI,Renata
Tipo de documento: Artigo
Idioma: eng
Título da fonte: Food Science and Technology (Campinas)
Texto Completo: http://old.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612000000200004
Resumo: The purpose of this study was to determine, through beta-carotene analysis, the provitamin A value of three vegetables leaves ("serralha", celery and mint), raw and submitted to two ways of cooking: boiling and microwave. Samples of "serralha" presented the better provitamin A value beyond the three leaves analyzed: 1, 373 RE/100g for raw samples. Except for mint, it was observed a significant lost of provitamin A due the two ways of cooking.
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spelling Provitamin a activity of raw and cooked Brazilian leavescarotenoidsprovitamin Avegetable leaves"serralha"celerymintThe purpose of this study was to determine, through beta-carotene analysis, the provitamin A value of three vegetables leaves ("serralha", celery and mint), raw and submitted to two ways of cooking: boiling and microwave. Samples of "serralha" presented the better provitamin A value beyond the three leaves analyzed: 1, 373 RE/100g for raw samples. Except for mint, it was observed a significant lost of provitamin A due the two ways of cooking.Sociedade Brasileira de Ciência e Tecnologia de Alimentos2000-08-01info:eu-repo/semantics/articleinfo:eu-repo/semantics/publishedVersiontext/htmlhttp://old.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612000000200004Food Science and Technology v.20 n.2 2000reponame:Food Science and Technology (Campinas)instname:Sociedade Brasileira de Ciência e Tecnologia de Alimentos (SBCTA)instacron:SBCTA10.1590/S0101-20612000000200004info:eu-repo/semantics/openAccessALMEIDA MURADIAN,Ligia BicudoVANDERLINDE,Daleth WalkiriaSASAKI,Renataeng2001-04-20T00:00:00Zoai:scielo:S0101-20612000000200004Revistahttp://www.scielo.br/ctaONGhttps://old.scielo.br/oai/scielo-oai.php||revista@sbcta.org.br1678-457X0101-2061opendoar:2001-04-20T00:00Food Science and Technology (Campinas) - Sociedade Brasileira de Ciência e Tecnologia de Alimentos (SBCTA)false
dc.title.none.fl_str_mv Provitamin a activity of raw and cooked Brazilian leaves
title Provitamin a activity of raw and cooked Brazilian leaves
spellingShingle Provitamin a activity of raw and cooked Brazilian leaves
ALMEIDA MURADIAN,Ligia Bicudo
carotenoids
provitamin A
vegetable leaves
"serralha"
celery
mint
title_short Provitamin a activity of raw and cooked Brazilian leaves
title_full Provitamin a activity of raw and cooked Brazilian leaves
title_fullStr Provitamin a activity of raw and cooked Brazilian leaves
title_full_unstemmed Provitamin a activity of raw and cooked Brazilian leaves
title_sort Provitamin a activity of raw and cooked Brazilian leaves
author ALMEIDA MURADIAN,Ligia Bicudo
author_facet ALMEIDA MURADIAN,Ligia Bicudo
VANDERLINDE,Daleth Walkiria
SASAKI,Renata
author_role author
author2 VANDERLINDE,Daleth Walkiria
SASAKI,Renata
author2_role author
author
dc.contributor.author.fl_str_mv ALMEIDA MURADIAN,Ligia Bicudo
VANDERLINDE,Daleth Walkiria
SASAKI,Renata
dc.subject.por.fl_str_mv carotenoids
provitamin A
vegetable leaves
"serralha"
celery
mint
topic carotenoids
provitamin A
vegetable leaves
"serralha"
celery
mint
description The purpose of this study was to determine, through beta-carotene analysis, the provitamin A value of three vegetables leaves ("serralha", celery and mint), raw and submitted to two ways of cooking: boiling and microwave. Samples of "serralha" presented the better provitamin A value beyond the three leaves analyzed: 1, 373 RE/100g for raw samples. Except for mint, it was observed a significant lost of provitamin A due the two ways of cooking.
publishDate 2000
dc.date.none.fl_str_mv 2000-08-01
dc.type.driver.fl_str_mv info:eu-repo/semantics/article
dc.type.status.fl_str_mv info:eu-repo/semantics/publishedVersion
format article
status_str publishedVersion
dc.identifier.uri.fl_str_mv http://old.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612000000200004
url http://old.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612000000200004
dc.language.iso.fl_str_mv eng
language eng
dc.relation.none.fl_str_mv 10.1590/S0101-20612000000200004
dc.rights.driver.fl_str_mv info:eu-repo/semantics/openAccess
eu_rights_str_mv openAccess
dc.format.none.fl_str_mv text/html
dc.publisher.none.fl_str_mv Sociedade Brasileira de Ciência e Tecnologia de Alimentos
publisher.none.fl_str_mv Sociedade Brasileira de Ciência e Tecnologia de Alimentos
dc.source.none.fl_str_mv Food Science and Technology v.20 n.2 2000
reponame:Food Science and Technology (Campinas)
instname:Sociedade Brasileira de Ciência e Tecnologia de Alimentos (SBCTA)
instacron:SBCTA
instname_str Sociedade Brasileira de Ciência e Tecnologia de Alimentos (SBCTA)
instacron_str SBCTA
institution SBCTA
reponame_str Food Science and Technology (Campinas)
collection Food Science and Technology (Campinas)
repository.name.fl_str_mv Food Science and Technology (Campinas) - Sociedade Brasileira de Ciência e Tecnologia de Alimentos (SBCTA)
repository.mail.fl_str_mv ||revista@sbcta.org.br
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