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
Authors
Joanna Kapusta-Duch
Department of Human Nutrition Faculty of Food Technology, University of Agriculture in Krakow,, Krakow, Poland
Renata Bieżanowska-Kopeć
Department of Human Nutrition Faculty of Food Technology, University of Agriculture in Krakow,, Krakow, Poland
Sylwester Smoleń
Unit of Plant Nutrition, Institute of Plant Biology and Biotechnology Faculty of Biotechnology and Horticulture, University of Agriculture in Krakow,, Krakow, Poland
Mirosław Pysz
Department of Human Nutrition Faculty of Food Technology, University of Agriculture in Krakow,, Krakow, Poland
Aneta Kopeć
Department of Human Nutrition Faculty of Food Technology, University of Agriculture in Krakow,, Krakow, Poland
Ewa Piątkowska
Department of Human Nutrition Faculty of Food Technology, University of Agriculture in Krakow,, Krakow, Poland
Roksana Rakoczy
Unit of Plant Nutrition, Institute of Plant Biology and Biotechnology Faculty of Biotechnology and Horticulture, University of Agriculture in Krakow,, Krakow, Poland
Aneta Koronowicz
Department of Human Nutrition Faculty of Food Technology, University of Agriculture in Krakow,, Krakow, Poland
Łukasz Skoczylas
Department of Fruit and Vegetable and Mushroom Processing Faculty of Food Technology, University of Agriculture in Krakow,, Krakow, Poland
Teresa Leszczyńska
Department of Human Nutrition Faculty of Food Technology, University of Agriculture in Krakow,, Krakow, Poland
Language: English
Page range: 11 - 24
Submitted on: Nov 18, 2016
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
Related subjects:
© 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.