Acidification, crushing and thermal treatments can influence the profile and stability of folate poly-γ-glutamates in broccoli (Brassica oleracea L. var. italica)

Food Chemistry

Volumn 117, Issue 3, 2009, Pages 568-575

  Munyaka, Ann Wambui ^a   Oey, Indrawati ^a   Verlinde, Philippe ^a   Van Loey, Ann ^a   Hendrickx, Marc ^a  

^a LEUVEN FOOD SCIENCE AND NUTRITION RESEARCH CENTRE LFORCE   (Belgium)

Author keywords

Acidification; Blanching; Broccoli; Crushing; Folates; Poly glutamates

Indexed keywords

FOLIC ACID DERIVATIVE; POLYGLUTAMIC ACID; PTEROPTIN;

ACIDIFICATION; ARTICLE; BROCCOLI; COOLING; EXTRACTION; FOOD ANALYSIS; FOOD PROCESSING; FOOD STORAGE; FREEZE DRYING; HEATING; HIGH TEMPERATURE PROCEDURES; LOW TEMPERATURE PROCEDURES; NONHUMAN; PH; VEGETABLE;

BRASSICA OLERACEA; BRASSICA OLERACEA VAR. ITALICA;

EID: 67349094632     PISSN: 03088146     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodchem.2009.04.036     Document Type: Article

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