Evaluation of Different Cooking Conditions on Broccoli (Brassica oleracea var. italica) to Improve the Nutritional Value and Consumer Acceptance

2014/05/22 by Radhika Bongoni, Ruud Verkerk, Bea Steenbekkers +2 · 1 voice · 4 citations
Agricultural and Biological Sciences · Biochemistry, Genetics and Molecular Biology · Nursing · #Food Quality and Safety Studies #Genomics, phytochemicals, and oxidative stress #Nutrition, Health and Food Behavior

paper · doi:10.1007/s11130-014-0420-2

Citations

• Preferences for steaming of vegetables

Cited by

• Influence of Cooking Conditions on Nutritional Properties and Sensory Characteristics Interpreted by E-Senses: Case-Study on Selected Vegetables
• The effects of cooking method on selected quality traits of broccoli and green asparagus
• Comparisons of Sprouting and Heading Broccoli: Implications from Yield and Sensory Evaluations
• Steaming [wikipedia]

Discussions

• This is certainly an interesting question, but it may be based on a false premise. Despite the claim by Wikipedia and many other online sources, it does not appear to be true that ambient-pressure ste [stackexchange, 20 points]