Effect of conventional heat treatment on phenolic contents and free radical scavenging activity of green leafy vegetables

http://hdl.handle.net/10284/9767

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Authors

Ferreira da Vinha, Ana

Barreira, Sérgio

Oliveira, M.B.P.P.

Abstract(s)

Vegetables represent a higly significant source of functional substances, which might benefit physiological functions in the human metabolism.

Keywords

Phenolics Total antioxidant activity Green leafy vegetables Thermal treatment

URI

http://hdl.handle.net/10284/9767

Citation

Vinha, A.F., Castro, A., Barreira, S.V.P., Alves, R.C., Oliveira, M.B.P.P. 2013. Effect of conventional heat treatment on pehnolic contentes and free radical scavenging activity of green leafy vegetables. International Conference on Culinary Arts and Sciences VIII: Global, Local and National Perspectives. p. 160-161. ISBN: 978-989-8631-08-4

Publisher

Associação Portuguesa de Nutricionistas

Collections

CEBIMED - Congress and other Meeting Presentations/ Apresentações em Congressos e em Outras Reuniões