Cooking methods of Brassica rapa affect the preservation of glucosinolates, phenolics and vitamin C

Food Research International

Volumn 43, Issue 5, 2010, Pages 1455-1463

  Francisco, Marta ^a   Velasco, Pablo ^a   Moreno, Diego A ^b   García Viguera, Cristina ^b   Cartea, María Elena ^a  

^a MISIÓN BIOLÓGICA DE GALICIA CSIC   (Spain)

^b RESEARCH GROUP ON QUALITY   (Spain)

Author keywords

Boiling; Brassica rapa; Domestic processing; Flavonoids; Glucosinolates; High pressure cooking; Hydrocycinnamic acids; Steaming; Vitamin C

Indexed keywords

BRASSICA RAPA; DOMESTIC PROCESSING; FLAVONOIDS; GLUCOSINOLATES; PRESSURE COOKING; VITAMIN C;

ACIDS; DERIVATIVES; LEACHING; PHENOLS; VEGETABLES;

PROCESSING;

BRASSICA; BRASSICA RAPA; BRASSICA RAPA SUBSP. RAPA;

EID: 77953912320     PISSN: 09639969     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodres.2010.04.024     Document Type: Article

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