Handling practices to control ascorbic acid and β-carotene lossess in collards (Brassica oleracea)

Food Science and Technology International

Volumn 15, Issue 5, 2009, Pages 445-452

  Campos, F M ^a   Chaves, J B P ^a   De Azeredo, R M C ^a   Oliveira, D S ^a   Pinheiro Sant'Ana, H M ^a  

^a FEDERAL UNIVERSITY OF VIÇOSA   (Brazil)

Author keywords

Brassica oleracea; Carotenoids; Collard; Dehydroascorbic acid; Stir frying; Storage; Vitamin C

Indexed keywords

ASCORBIC ACIDS; BRASSICA OLERACEA; DEHYDROASCORBIC ACID; NUTRIENT CONTENTS; SANITIZATION; TIME CONTROL; VITAMIN C; WAITING-TIME;

CAPILLARY TUBES; KETONES; ORGANIC ACIDS; REFRIGERATION;

PLASMAS;

BRASSICA OLERACEA; BRASSICA OLERACEA VAR. CAPITATA; BRASSICA OLERACEA VAR. VIRIDIS;

EID: 76449086509     PISSN: 10820132     EISSN: 15321738     Source Type: Journal    
DOI: 10.1177/1082013209350346     Document Type: Article

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