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The effect of preliminary processing and different methods of cooking on the iodine content and selected antioxidative properties of carrot (Daucus carota L.) biofortified with (potassium) iodine Cover

The effect of preliminary processing and different methods of cooking on the iodine content and selected antioxidative properties of carrot (Daucus carota L.) biofortified with (potassium) iodine

Folia Horticulturae
Volume 29 (2017): Issue 1 (June 2017)
By: Joanna Kapusta-Duch,  Renata Bieżanowska-Kopeć,  Sylwester Smoleń,  Mirosław Pysz,  Aneta Kopeć,  Ewa Piątkowska,  Roksana Rakoczy,  Aneta Koronowicz,  Łukasz Skoczylas and  Teresa Leszczyńska  
Open Access
|Jun 2017
DOI: https://doi.org/10.1515/fhort-2017-0002 | Journal eISSN: 2083-5965 | Journal ISSN: 0867-1761
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Language: English
Page range: 11 - 24
Submitted on: Nov 18, 2016
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Published on: Jun 28, 2017
Published by: Polish Society for Horticultural Sciences (PSHS)
In partnership with: Paradigm Publishing Services
Publication frequency: 2 issues per year
Keywords:
antioxidant activity,
biofortification,
carotenoids,
carrot,
iodine,
phenolic compounds
Related subjects:
Life sciences,
Plant science,
Zoology,
Ecology,
Life sciences, other

© 2017 Joanna Kapusta-Duch, Renata Bieżanowska-Kopeć, Sylwester Smoleń, Mirosław Pysz, Aneta Kopeć, Ewa Piątkowska, Roksana Rakoczy, Aneta Koronowicz, Łukasz Skoczylas, Teresa Leszczyńska, published by Polish Society for Horticultural Sciences (PSHS)
This work is licensed under the Creative Commons Attribution-NonCommercial-NoDerivatives 4.0 License.

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