ReviewPlants (Basel, Switzerland)2020
Vegetable Soups and Creams: Raw Materials, Processing, Health Benefits, and Innovation Trends.
Review in Plants (Basel, Switzerland), 2020. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 12 papers.
What it found
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The abstract states no effect estimate the extractor could read, or names no intervention and outcome on the map, so this paper lights no cell and moves no belief. It is still indexed, cited and linked below.
The trial behind it
Trials whose registry record cites this paper, or whose number appears in the abstract. A trial that started after this paper was published is citing it as background, not reporting it.
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Who cites it
12 citing papers in PubMed.
- Evaluating the Impact ofFoods (Basel, Switzerland) · 2025Article
- Development of Vegetable Creams Enriched with Different Microalgae Species: A Study on the Physicochemical and Sensory Stability over Time.Foods (Basel, Switzerland) · 2025Article
- Nutritional Profiling and Glycemic Index Assessment of a Soup Powder Formulation From Squash, Green Banana, Black Beans, and Coconut.International journal of food science · 2025Article
- Effect of Cowpea and Pumpkin Powders on the Physicofunctional Properties, Total Phenolic Content, Antioxidant Activity, and Consumer Acceptability of Soup.International journal of food science · 2024Article
- Article
- Modeling and Optimization of Ultrasound-Assisted Extraction of Bioactive Compounds fromFoods (Basel, Switzerland) · 2023Article
- Sustainability and Gender Perspective in Food Innovation: Foods and Food Processing Coproducts as Source of Macro- and Micro-Nutrients for Woman-Fortified Foods.Foods (Basel, Switzerland) · 2022Review
- Pasta Enriched with Dried and Powdered Leek: Physicochemical Properties and Changes during Cooking.Molecules (Basel, Switzerland) · 2022Article
- Nutritional Value, Phytochemical Potential, and Therapeutic Benefits of Pumpkin (Plants (Basel, Switzerland) · 2022Review
- Development of High-Protein Vegetable Creams by Using Single-Cell Ingredients from Some Microalgae Species.Foods (Basel, Switzerland) · 2021Article
- Anthocyanins and Functional Compounds Change in a Third-Generation Snacks Prepared Using Extruded Blue Maize, Black Bean, and Chard: An Optimization.Antioxidants (Basel, Switzerland) · 2021Article
- Potentials of Antitussive Traditional Persian Functional Foods for COVID-19 TherapyFrontiers in pharmacology · 2021Review
Corrections and comments
PubMed lists nothing against this paper. Absence here is not a guarantee, only a check that was made.
Authors and funding
7 authors.
Funding
Abstract
Vegetable soups and creams have gained popularity among consumers worldwide due to the wide variety of raw materials (vegetable fruits, tubers, bulbs, leafy vegetables, and legumes) that can be used in their formulation which has been recognized as a healthy source of nutrients (mainly proteins, dietary fiber, other carbohydrates, vitamins, and minerals) and bioactive compounds that could help maintain the body's health and wellbeing. In addition, they are cheap and easy to preserve and prepare at home, ready to eat, so in consequence they are very useful in the modern life rhythms that modify the habits of current consumption and that reclaim foods elaborated with natural ingredients, ecologic, vegans, less invasive production processes, agroindustry coproducts valorization, and exploring new flavors and textures. This review focuses on the nutritional and healthy properties of vegetable soups and creams (depending on the raw materials used in their production) highlighting their content in bioactive compounds and their antioxidant properties. Apart from the effect that some processing steps could have on these compounds, innovation trends for the development of healthier soups and creams adapted to specific consumer requirements have also been explored.
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What OpenQuestion holds
Registered trials
Read under generation 80e0d062 · epoch 390. Bibliography from PubMed, PubMed Central and OpenAlex; grants from NIH RePORTER; trial links from ClinicalTrials.gov; estimates, votes and beliefs from the OpenQuestion graph.