Effect of preliminary processing, method of drying and storage temperature on the level of antioxidants in kale (Brassica oleracea L. var. acephala) leaves

LWT

Volumn 44, Issue 8, 2011, Pages 1711-1716

  Korus, Anna ^a  

^a UNIVERSITY OF AGRICULTURE IN KRAKOW   (Poland)

Author keywords

Air drying; Blanching; Freeze drying; Kale; Polyphenols; Vitamin C

Indexed keywords

BLANCHING; FOOD STORAGE; LOW TEMPERATURE DRYING;

AIR DRYING; FREEZE DRYING; KALE; POLYPHENOLS; VITAMIN C;

ANTIOXIDANTS;

ACEPHALA; BRASSICA OLERACEA; BRASSICA OLERACEA VAR. CAPITATA;

EID: 79956294418     PISSN: 00236438     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.lwt.2011.03.014     Document Type: Article

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