Effect of technological processing and preservation method on amino acid content and protein quality in kale (Brassica oleracea L. var. acephala) leaves

Journal of the Science of Food and Agriculture

Volumn 92, Issue 3, 2012, Pages 618-625

  Korus, Anna ^a  

^a UNIVERSITY OF AGRICULTURE IN KRAKOW   (Poland)

Author keywords

Amino acids; Blanched; Canned; Cooked; Frozen; Kale

Indexed keywords

ACEPHALA; BRASSICA OLERACEA;

AMINO ACID; ESSENTIAL AMINO ACID; VEGETABLE PROTEIN;

ADVERSE EFFECTS; BRASSICA; CHEMISTRY; COMPARATIVE STUDY; COOKING; FOOD FREEZING; FOOD HANDLING; FOOD PRESERVATION; FOOD STORAGE; HEAT; HUMAN; NUTRITIONAL VALUE; PLANT LEAF; POLAND; PROTEIN STABILITY;

AMINO ACIDS; AMINO ACIDS, ESSENTIAL; BRASSICA; COOKING; FOOD HANDLING; FOOD PRESERVATION; FOOD STORAGE; FOOD, PRESERVED; FROZEN FOODS; HOT TEMPERATURE; HUMANS; NUTRITIVE VALUE; PLANT LEAVES; POLAND; PROTEIN STABILITY; VEGETABLE PROTEINS;

EID: 84855354776     PISSN: 00225142     EISSN: 10970010     Source Type: Journal    
DOI: 10.1002/jsfa.4619     Document Type: Article

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