Changes in the content of health-promoting compounds and antioxidant activity of broccoli after domestic processing

Food Additives and Contaminants

Volumn 23, Issue 11, 2006, Pages 1088-1098

  Gliszczynska Swiglo A ^a   Ciska, E ^b   Pawlak Lemanska K ^a   Chmielewski, J ^a   Borkowski, T ^a   Tyrakowska, B ^a  

^a POZNA UNIVERSITY OF ECONOMICS AND BUSINESS   (Poland)

^b INSTITUTE OF ANIMAL REPRODUCTION AND FOOD RESEARCH   (Poland)

Author keywords

Antioxidant activity; Broccoli; Carotenoids; Domestic processing; Glucosinolates; Polyphenols; Tocopherols; Vitamin C

Indexed keywords

1,1 DIPHENYL 2 PICRYLHYDRAZYL; ALPHA TOCOPHEROL; ASCORBIC ACID; BETA CAROTENE; CAROTENOID; FLAVONOID; GLUCOSINOLATE; PHENOL DERIVATIVE; POLYPHENOL DERIVATIVE; REAGENT; TOCOPHEROL; WATER; XANTHOPHYLL;

ANTIOXIDANT ACTIVITY; ARTICLE; BROCCOLI; CONTROLLED STUDY; COOKING; FOOD ANALYSIS; FOOD COMPOSITION; FOOD PROCESSING; HEALTH PROMOTION; HIGH PERFORMANCE LIQUID CHROMATOGRAPHY; PRIORITY JOURNAL; WATER VAPOR;

ANTIOXIDANTS; ASCORBIC ACID; BRASSICA; CAROTENOIDS; CHROMATOGRAPHY, HIGH PRESSURE LIQUID; FLAVONOIDS; FOOD HANDLING; GLUCOSINOLATES; HEAT; HYDROXYBENZOIC ACIDS; PHENOLS; TOCOPHEROLS;

BRASSICA OLERACEA VAR. ITALICA;

EID: 33750495168     PISSN: 0265203X     EISSN: 14645122     Source Type: Journal    
DOI: 10.1080/02652030600887594     Document Type: Article

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