TY  - JOUR
AU  - Navajas-Porras, Beatriz
AU  - Pérez-Burillo, Sergio
AU  - Valverde-Moya, Álvaro Jesús
AU  - Hinojosa-Nogueira, Daniel
AU  - Pastoriza, Silvia
AU  - Rufián-Henares, José Ángel
PY  - 2020
DO  - 10.3390/antiox9121312
UR  - http://hdl.handle.net/10668/3603
T2  - Antioxidants
AB  - The antioxidant capacity of foods is essential to complement the body's own endogenous antioxidant systems. The main antioxidant foods in the regular diet are those of plant origin. Although every kind of food has a different antioxidant capacity,...
LA  - en
PB  - MDPI
KW  - Antioxidant capacity
KW  - In vitro digestion–fermentation
KW  - Thermal processing
KW  - Cooking methods
KW  - Plant foods
KW  - Capacidad de absorbancia de radicales de oxígeno
KW  - Verduras
KW  - Microbiota
KW  - Antioxidante
KW  - Culinaria
KW  - Medical Subject Headings::Chemicals and Drugs::Chemical Actions and Uses::Specialty Uses of Chemicals::Protective Agents::Antioxidants
KW  - Medical Subject Headings::Phenomena and Processes::Metabolic Phenomena::Metabolism::Carbohydrate Metabolism::Fermentation
KW  - Medical Subject Headings::Phenomena and Processes::Microbiological Phenomena::Microbiota
KW  - Medical Subject Headings::Technology and Food and Beverages::Technology, Industry, and Agriculture::Industry::Food Industry::Food Handling::Cooking
KW  - Medical Subject Headings::Technology and Food and Beverages::Technology, Industry, and Agriculture::Manufactured Materials::Cooking and Eating Utensils
KW  - Medical Subject Headings::Technology and Food and Beverages::Food and Beverages::Food::Vegetables::Fabaceae
KW  - Medical Subject Headings::Phenomena and Processes::Physiological Phenomena::Nutritional Physiological Phenomena::Nutrition Processes::Digestion
KW  - Medical Subject Headings::Phenomena and Processes::Physiological Phenomena::Nutritional Physiological Phenomena::Diet
TI  - Effect of Cooking Methods on the Antioxidant Capacity of Plant Foods Submitted to In Vitro Digestion-Fermentation
TY  - research article
ER  -