Effect of industrial freezing on the physical and nutritional quality traits in broccoli
Broccoli was blanched and frozen at industrial scale to ascertain the physical and nutritional changes that take place in industrial processing. Colour, texture, ascorbic and dehydroascorbic acids, glucosinolates, phenolic compounds, antioxidant capacity, mineral nutrients and microstructure were ev...
| Veröffentlicht in: | Food science and technology international = Ciencia y tecnologia de los alimentos internacional. - 1998. - 25(2019), 1 vom: 28. Jan., Seite 56-65 |
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| Format: | Online-Aufsatz |
| Sprache: | English |
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2019
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| Zugriff auf das übergeordnete Werk: | Food science and technology international = Ciencia y tecnologia de los alimentos internacional |
| Schlagworte: | Journal Article Broccoli blanching freezing glucosinolates industrial processing phenolic compounds vitamin C Antioxidants Glucosinolates mehr... |
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