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July 29, 2024FoodsOpen Access

Influence of Cooking Technique on Bioaccessibility of Bioactive Compounds in Vegetable Lentil Soup

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SVSofía VarghaUniversidad de la República de UruguayMIMarta IgualUniversitat Politècnica de ValènciaMMMarcelo MiraballesUniversidad de la República de Uruguay

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Vargha et al. (2024) studied this question.

synapsesocial.com/papers/68e5ea38b6db64358757f036https://doi.org/10.3390/foods13152405
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Also Consider

Synapse has enriched 5 closely related papers on similar clinical questions. Consider them for comparative context:

  1. 1Influence of Cooking Technique on Bioactive Compounds Bioaccessibility of Vegetable Lentil Soup2024 · 2 citations
  2. 2Changes in Nutritional and Bioactive Profiles of Vegetables Induced by Traditional and Radiation Cooking Methods: A Review2026
  3. 3Impact of domestic cooking (boiling) on the content of phenolics and antioxidant activity in various lentil cultivars2026
  4. 4Effect of different physical pre-treatments on physicochemical and techno-functional properties, and on the antinutritional factors of lentils (Lens culinaris spp)2024 · 9 citations
  5. 5Assessment of Antioxidant Potential and Polyphenol and Mineral Content in Selected Green Vegetables Subjected to Sous Vide Cooking and Steaming2026