Revalorized broccoli by-products and mustard improved quality during shelf life of a kale pesto sauce

The effect of revalorized Bimi leaves (B) and/or mustard (M) addition, as supplementary ingredients, to develop an innovative kale (K) pesto sauce was studied. Microbial, physicochemical (color, total soluble solids content -SSC-, pH and titratable acidity -TA-) and sensory quality were studied duri...

Ausführliche Beschreibung

Bibliographische Detailangaben

Veröffentlicht in:	Food science and technology international = Ciencia y tecnologia de los alimentos internacional. - 1998. - 27(2021), 8 vom: 19. Dez., Seite 734-745
1. Verfasser:	Castillejo, Noelia (VerfasserIn)
Weitere Verfasser:	Martínez-Hernández, Ginés Benito, Artés-Hernández, Francisco
Format:	Online-Aufsatz
Sprache:	English
Veröffentlicht:	2021
Zugriff auf das übergeordnete Werk:	Food science and technology international = Ciencia y tecnologia de los alimentos internacional
Schlagworte:	Journal Article Ready-to-eat antioxidants bioactive compounds glucosinolates health-promoting compounds phenolic compounds Antioxidants Phenols