Kinetic evaluation of colour, texture, polyphenols and antioxidant capacity of Irish York cabbage after blanching treatment

Food Chemistry

Volumn 131, Issue 1, 2012, Pages 63-72

  Jaiswal, Amit Kumar ^a   Gupta, Shilpi ^a   Abu Ghannam, Nissreen ^a  

^a DUBLIN INSTITUTE OF TECHNOLOGY   (Ireland)

Author keywords

Antioxidant activity; Blanching; Colour; Kinetic models; Polyphenols; Texture; York cabbage

Indexed keywords

ANTIOXIDANT ACTIVITIES; ANTIOXIDANT CAPACITY; ARRHENIUS LAW; FIRST ORDER; FIRST-ORDER REACTION MODEL; FLAVONOID CONTENT; FRACTIONAL CONVERSION; KINETIC EVALUATIONS; KINETIC MODELS; PHYSICOCHEMICAL PROPERTY; POLYPHENOLIC CONTENT; POLYPHENOLS; QUALITY PARAMETERS; YORK CABBAGE; ZERO ORDER KINETICS;

ACTIVATION ENERGY; AGENTS; BLANCHING; KINETICS; PHENOLS; REACTION KINETICS; TEXTURES;

COLOR;

1,1 DIPHENYL 2 PICRYLHYDRAZYL; FLAVONOID; HYDROGEN PEROXIDE; POLYPHENOL DERIVATIVE;

ANTIOXIDANT ACTIVITY; ARTICLE; BLANCHING TREATMENT; CABBAGE; DEGRADATION; FOOD COLOR; FOOD PROCESSING; FOOD TEXTURE; KINETICS; LIPID PEROXIDATION; NONHUMAN; PHYSICAL CHEMISTRY; PHYTOCHEMISTRY;

BRASSICA OLERACEA VAR. CAPITATA;

EID: 80054028185     PISSN: 03088146     EISSN: 18737072     Source Type: Journal    
DOI: 10.1016/j.foodchem.2011.08.032     Document Type: Article

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