The influence of processing and preservation on the retention of health-promoting compounds in broccoli

Journal of Food Science

Volumn 72, Issue 2, 2007, Pages

  Galgano, F ^a   Favati, F ^a   Caruso, M ^a   Pietrafesa, A ^a   Natella, S ^a  

^a UNIVERSITY OF BASILICATA   (Italy)

Author keywords

Broccoli; Cooking; Storage; Sulforaphane; Vitamin C

Indexed keywords

ANTINEOPLASTIC AGENT; ANTIOXIDANT; ASCORBIC ACID; SULFORAFAN; THIOCYANIC ACID DERIVATIVE; UNCLASSIFIED DRUG;

ARTICLE; BRASSICA; CHEMISTRY; COOKING; FOOD HANDLING; FOOD PRESERVATION; HEALTH FOOD; HUMAN; METHODOLOGY; MICROWAVE RADIATION; NUTRITIONAL VALUE; PRESSURE; STANDARD; TEMPERATURE; TIME;

ANTICARCINOGENIC AGENTS; ANTIOXIDANTS; ASCORBIC ACID; BRASSICA; COOKERY; FOOD HANDLING; FOOD PRESERVATION; HEALTH FOOD; HUMANS; MICROWAVES; NUTRITIVE VALUE; PRESSURE; TEMPERATURE; THIOCYANATES; TIME FACTORS;

BRASSICA OLERACEA VAR. ITALICA;

EID: 33847784219     PISSN: 00221147     EISSN: None     Source Type: Journal    
DOI: 10.1111/j.1750-3841.2006.00258.x     Document Type: Article

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