Effect of preliminary processing and method of preservation on the content of selected antioxidative compounds in kale (Brassica oleracea L. var. acephala) leaves

Food Chemistry

Volumn 129, Issue 1, 2011, Pages 149-154

  Korus, Anna ^a   Lisiewska, Zofia ^a  

^a UNIVERSITY OF AGRICULTURE IN KRAKOW   (Poland)

Author keywords

Blanching; Cooking; Freezing and canning; Kale; Phenolic compounds (antioxidants); Vitamin C

Indexed keywords

ANTI OXIDATIVE ACTIVITY; BRASSICA OLERACEA; FERULIC ACIDS; FRESH LEAVES; KALE; PHENOLIC COMPOUNDS; POLYPHENOL CONTENT; POLYPHENOLS; PRELIMINARY PROCESSING; STORAGE TEMPERATURES; TROLOX EQUIVALENT ANTIOXIDANT CAPACITIES; VITAMIN C;

AGENTS; BLANCHING; CANNING; FREEZING; VITAMINS;

PHENOLS;

ASCORBIC ACID; FERULIC ACID; POLYPHENOL; TROLOX C;

ANTIOXIDANT ACTIVITY; ARTICLE; BROCCOLI; CONTROLLED STUDY; COOKING; FOOD PRESERVATION; FOOD PROCESSING; FOOD QUALITY; FREEZING; NONHUMAN; NUTRIENT CONTENT; PLANT LEAF; STORAGE TEMPERATURE;

ACEPHALA; BRASSICA OLERACEA;

EID: 79958203361     PISSN: 03088146     EISSN: 18737072     Source Type: Journal    
DOI: 10.1016/j.foodchem.2011.04.048     Document Type: Article

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