Effect of thermal treatment on glucosinolates and antioxidant-related parameters in red cabbage (Brassica oleracea L. ssp. capitata f. rubra)

Food Chemistry

Volumn 109, Issue 3, 2008, Pages 595-605

  Volden, Jon ^a,b   Borge, Grethe Iren A ^b   Bengtsson, Gunnar B ^b   Hansen, Magnor ^a   Thygesen, Ingrid E ^a   Wicklund, Trude ^a  

^a NORWEGIAN UNIVERSITY OF LIFE SCIENCES   (Norway)

^b NORWEGIAN FOOD RESEARCH INSTITUTE   (Norway)

Author keywords

Anthocyanins; Antioxidant power; Blanching; Boiling; Flavonoids; FRAP; Glucosinolates; l Ascorbic acid; ORAC; Red cabbage; Steaming; Sucrose, glucose, fructose; Total phenols

Indexed keywords

ALIPHATIC COMPOUND; ANTHOCYANIN; ANTIOXIDANT; ASCORBIC ACID; FLAVONOID; FRUCTOSE; GLUCOSE; GLUCOSINOLATE; INDOLE; OXYGEN RADICAL; PHENOL DERIVATIVE; SUCROSE; WATER;

ARTICLE; ASSAY; BLANCHING; BOILING POINT; CABBAGE; COOKING; DEGRADATION; FERRIC REDUCING ABILITY POWER; HEAT TREATMENT; HIGH PERFORMANCE LIQUID CHROMATOGRAPHY; MASS SPECTROMETRY; OXYGEN RADICAL ABSORBANCE CAPACITY; PARAMETER; REDUCTION; STEAMING;

BRASSICA OLERACEA; BRASSICA OLERACEA VAR. CAPITATA; CAPITATA;

EID: 40849130635     PISSN: 03088146     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodchem.2008.01.010     Document Type: Article

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