Effect of different blanching treatments on ascorbic acid retention in green leafy vegetables

Natural Product Radiance

Volumn 7, Issue 2, 2008, Pages 111-116

  Gupta, Sheetal ^a   Jyothi, Lakshmi A ^a   Prakash, Jamuna ^a  

^a UNIVERSITY OF MYSORE   (India)

Author keywords

Ascorbic acid; Chemical blanching; Leafy vegetables; Microwave blanching; Peroxidase inactivation; Steam blanching

Indexed keywords

AMARANTHUS; AMARANTHUS CAUDATUS; AMARANTHUS TRICOLOR; ANETHUM GRAVEOLENS; CENTELLA ASIATICA; CHENOPODIUM ALBUM; LOMATIUM GRAVEOLENS VAR. GRAVEOLENS; MORINGA OLEIFERA; RUMEX; RUMEX VESICARIUS; SPINACIA OLERACEA; TRIGONELLA FOENUM-GRAECUM;

EID: 78549269782     PISSN: 0972592X     EISSN: None     Source Type: Journal    
DOI: None     Document Type: Article

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