High pressure processing of swede (Brassica napus): Impact on quality properties

Innovative Food Science and Emerging Technologies

Volumn 12, Issue 2, 2011, Pages 85-92

  Clariana, Maria ^a   Valverde, Juan ^b   Wijngaard, Hilde ^b   Mullen, Anne Maria ^b   Marcos, Begonya ^b  

^a IRTA   (Spain)

^b ASHTOWN FOOD RESEARCH CENTRE   (Ireland)

Author keywords

Antioxidants; Glucosinolates; High pressure processing; Swede; Texture

Indexed keywords

ANTIOXIDANT ACTIVITIES; ANTIOXIDANT CAPACITY; ANTIOXIDANT PROPERTIES; ANTIOXIDANTS; ASCORBIC ACIDS; BRASSICA NAPUS; COLOUR CHANGE; FOOD INDUSTRIES; FRESH-CUT; GLUCORAPHANIN; GLUCOSINOLATES; HIGH PRESSURE PROCESSING; NUTRITIONAL PROPERTIES; PRESSURE LEVEL; PROCESSING TECHNOLOGIES; QUALITY PROPERTIES; SWEDE; TEMPERATURE TREATMENTS; TEXTURE PROPERTIES; THERMAL TREATMENT; TOTAL ANTIOXIDANT CAPACITY; TOTAL PHENOLS; WATER BINDING CAPACITY;

BLANCHING; DERIVATIVES; KETONES; ORGANIC ACIDS; PHENOLS; PLANTS (BOTANY); WATER HARDNESS;

TEXTURES;

BRASSICA NAPUS; BRASSICA NAPUS VAR. NAPOBRASSICA;

EID: 79954573469     PISSN: 14668564     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.ifset.2011.01.011     Document Type: Article

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