physical treatment · Quality: phytochemicals · Daucus carota (carrot)

Results agree2 papers: 2 positive, 0 negative or no effect

5 claims from these papers.

Papers reporting a positive result 2

Stability of Ascorbic Acid in Vegetables Submitted to Different Methods of Cooking · 2014
- positive
  Cooking with steam and microwaves preserved ascorbic acid better than other cooking methods.
  compared with other methods
- positive
  Cooking in microwaves or steam reduced ascorbic acid less than boiling.
  compared with boiling
Chilling prior to low intensity pulsed electric field processing improved vitamin C stability of carrot purée (Daucus carota cv. Nantes) · 2015

A paper is on the positive side when any of its claims here is positive. Claims are grouped by organism, treatment and what was measured or targeted. Claims that compare genotypes are left out; a claim about lacking a nutrient counts the other way round in that nutrient’s question. “Results differ” marks a question where two model reviewers, reading both claims, accepted at least one pair of papers whose results differ.

physical treatment · Quality: phytochemicals · Daucus carota (carrot)

Papers reporting a positive result 2

physical treatment on Daucus carota (carrot) against other targets

physical treatment · quality: phytochemicals on other organisms