Comparison of the level of selected antioxidative compounds in frozen broccoli produced using traditional and modified methods

Innovative Food Science and Emerging Technologies

Volumn 7, Issue 3, 2006, Pages 239-245

  Gebczyński, Piotr ^a   Lisiewska, Zofia ^a  

^a UNIVERSITY OF AGRICULTURE IN KRAKOW   (Poland)

Author keywords

Antioxidants; Broccoli; Cooking; Freezing; Storage

Indexed keywords

FOOD STORAGE; FREEZING; PLANTS (BOTANY); RAW MATERIALS; VITAMINS;

BETA-CAROTENE; BLANCHED BROCCOLI; BROCCOLI; FROZEN PRODUCTS;

ANTIOXIDANTS;

FOOD STORAGE; FREEZING; VEGETABLES;

BRASSICA OLERACEA VAR. ITALICA;

EID: 33746720130     PISSN: 14668564     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.ifset.2006.02.005     Document Type: Article

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