Glucosinolates, l-ascorbic acid, total phenols, anthocyanins, antioxidant capacities and colour in cauliflower (Brassica oleracea L. ssp. botrytis); effects of long-term freezer storage

Food Chemistry

Volumn 112, Issue 4, 2009, Pages 967-976

  Volden, Jon ^a,b   Bengtsson, Gunnar B ^b   Wicklund, Trude ^a  

^a NORWEGIAN UNIVERSITY OF LIFE SCIENCES   (Norway)

^b NORWEGIAN FOOD RESEARCH INSTITUTE   (Norway)

Author keywords

Anthocyanins; Blanching; Cauliflower; CIELAB; FRAP; Freezing; Glucosinolates; l ascorbic acid; ORAC; Polyphenols

Indexed keywords

ANTHOCYANIN; ASCORBIC ACID; GLUCOSINOLATE; OXYGEN RADICAL; PHENOL DERIVATIVE;

ANTIOXIDANT ACTIVITY; ARTICLE; CAULIFLOWER; COLORIMETRY; CONTROLLED STUDY; CULTIVAR IDENTIFICATION; FREEZING; NONHUMAN; STORAGE;

BOTRYTIS; BRASSICA OLERACEA; BRASSICA OLERACEA VAR. BOTRYTIS;

EID: 50149098210     PISSN: 03088146     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodchem.2008.07.018     Document Type: Article

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