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International Journal of Food Sciences and Nutrition Volume 65, 2014 - Issue 7
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Research Article

Sensory and health properties of steamed and boiled carrots (Daucus carota ssp. sativus)

Radhika BongoniFood Quality and Design, Wageningen University WageningenThe NetherlandsCorrespondence[email protected] [email protected]
,
Markus StiegerFood Quality and Design, Wageningen University WageningenThe Netherlands
,
Matthijs DekkerFood Quality and Design, Wageningen University WageningenThe Netherlands
,
Bea SteenbekkersFood Quality and Design, Wageningen University WageningenThe Netherlands
&
Ruud VerkerkFood Quality and Design, Wageningen University WageningenThe Netherlands
Pages 809-815 | Received 24 Feb 2014, Accepted 02 Jun 2014, Published online: 25 Jun 2014

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Probo Y. Nugrahedi, Inneke Hantoro, Ruud Verkerk, Matthijs Dekker & Bea Steenbekkers. (2015) Practices and health perception of preparation of Brassica vegetables: translating survey data to technological and nutritional implications. International Journal of Food Sciences and Nutrition 66:6, pages 633-641.
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Articles from other publishers (10)

Sophie Carr Paterson, Toni Christina Mulholland, Annu Mehta & Luca Serventi. 2023. Sustainable Food Innovation. Sustainable Food Innovation 29 43 .
Saranya Pounraj, Tanmayee Bhilwadikar, Selladurai Manivannan, Navin K Rastogi & Pradeep S Negi. (2020) Effect of ozone, lactic acid and combination treatments on the control of microbial and pesticide contaminants of fresh vegetables. Journal of the Science of Food and Agriculture 101:8, pages 3422-3428.
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Jovan Ilic, Igor Tomasevic & Ilija Djekic. (2021) Influence of boiling, steaming, and sous-vide on oral processing parameters of celeriac (Apium graveolens var. rapaceum). International Journal of Gastronomy and Food Science 23, pages 100308.
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Susanna Buratti, Carola Cappa, Simona Benedetti & Gabriella Giovanelli. (2020) Influence of Cooking Conditions on Nutritional Properties and Sensory Characteristics Interpreted by E-Senses: Case-Study on Selected Vegetables. Foods 9:5, pages 607.
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V.L. van Stokkom, A.A.M. Poelman, C. de Graaf, O. van Kooten & M. Stieger. (2018) Sweetness but not sourness enhancement increases acceptance of cucumber and green capsicum purees in children. Appetite 131, pages 100-107.
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Juliana R. Fritts, Clara Fort, Anne Quinn Corr, Qihan Liang, Laurie Alla, Terri Cravener, John E. Hayes, Barbara J. Rolls, Christopher D'Adamo & Kathleen L. Keller. (2018) Herbs and spices increase liking and preference for vegetables among rural high school students. Food Quality and Preference 68, pages 125-134.
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Andrea Mendelová, Ľubomír Mendel, Martina Fikselová & Alena Andrejiová. (2016) The Dynamics of Changes in Nutritionally Significant Ingredients of Carrot Juice after the Pasteurization. Acta Horticulturae et Regiotecturae 19:s1, pages 8-12.
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Radhika Bongoni & Soutrik Basu. (2016) A multidisciplinary research agenda for the acceptance of Golden Rice. Nutrition & Food Science 46:5, pages 717-728.
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V.L. van Stokkom, P.S. Teo, M. Mars, C. de Graaf, O. van Kooten & M. Stieger. (2016) Taste intensities of ten vegetables commonly consumed in the Netherlands. Food Research International 87, pages 34-41.
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Teresa Oliviero & Vincenzo Fogliano. (2016) Food design strategies to increase vegetable intake: The case of vegetable enriched pasta. Trends in Food Science & Technology 51, pages 58-64.
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