National Agricultural Library
Processing (blanching, boiling, steaming) effects on the...

Summary citation from AGRICOLA, the online catalog of the National Agricultural Library (NAL)
 

Processing (blanching, boiling, steaming) effects on the content of glucosinolates and antioxidant-related parameters in cauliflower (Brassica oleracea L. ssp. botrytis)

Journal Title: Food science and technology.
Journal Volume/Issue: 2009, v. 42, issue 1
Main Author: Volden, Jon
Other Authors: Borge, Grethe Iren A., Hansen, Magnor, Wicklund, Trude, Bengtsson, Gunnar B.
Format: Electronic
Language: English
Subjects: food processing
food processing quality
cauliflower
Brassica oleracea var. botrytis
blanching
boiling
steaming
food composition
antioxidant activity
glucosinolates
cultivars
phenols
anthocyanins
ascorbic acid
vitamin content
food nutrient losses
heat treatment
water
Internet resource
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