Effects of traditional and modified technology, in the production of frozen cauliflower, on the contents of selected antioxidative compounds

Food Chemistry

Volumn 101, Issue 1, 2007, Pages 229-235

  Gebczyński, Piotr ^a   Kmiecik, Waldemar ^a  

^a UNIVERSITY OF AGRICULTURE IN KRAKOW   (Poland)

Author keywords

Antioxidants; Cauliflowers; Freezing; Sensory quality; Storage

Indexed keywords

ANTIOXIDANT; ASCORBIC ACID; BETA CAROTENE; CAROTENOID; POLYPHENOL;

ANTIOXIDANT ACTIVITY; ARTICLE; CAULIFLOWER; COMPARATIVE STUDY; COOKING; FOOD ANALYSIS; FOOD FREEZING; FOOD HANDLING; FOOD INDUSTRY; FOOD QUALITY; FOOD STORAGE; TEMPERATURE DEPENDENCE;

BRASSICA OLERACEA VAR. BOTRYTIS;

EID: 33746916432     PISSN: 03088146     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodchem.2006.01.021     Document Type: Article

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