High Temperature and Humidity Effect on Biochemical Characteristics of Organically-Grown Parsnip Roots Compared to Garlic Bulbs

• Published in: Plant foods for human nutrition (Dordrecht) Vol. 75; no. 2; pp. 292 - 297
• Main Authors: Golubkina, Nadezhda, Zayachkovsky, Vladimir, Stepanov, Viktor, Deryagina, Valentina, Rizhova, Nataly, Kirsanov, Kirill, Caruso, Gianluca
• Format: Journal Article
• Language: English
• Published: New York Springer US 01.06.2020; Springer Nature B.V
• Subjects: Acidity; Antioxidants; Biochemical characteristics; Biochemistry; Biosynthesis; Bulbs; Chemistry; Chemistry and Materials Science; Chemistry/Food Science; Cultivars; Disaccharides; Ecology; Energy reserves; Food Science; Functional foods & nutraceuticals; Garlic; High temperature; High temperature effects; Humidity; Monosaccharides; Nutrition; Original Paper; Oxidants; Oxidizing agents; Pastinaca; Phenols; Plant Physiology; Rehabilitation; Replenishment; Roots; Scavenging; Antioxidants; Maillard reaction; Garlic; Total acidity; Parsnip; Monosaccharides

Functional food with high concentrations of monosaccharides and antioxidants is important for quick replenishment of energy reserves and rehabilitation after intensive oxidant stress. The effect of high temperature and humidity for manufacturing such products from parsnip roots of three cultivars (Z...