Optimization of a process to obtain selenium-enriched freeze-dried broccoli with high antioxidant properties

LWT

Volumn 47, Issue 2, 2012, Pages 267-273

  Mahn, Andrea ^a   Zamorano, Mauricio ^a   Barrientos, Herna ^a   Reyes, Alejandro ^a  

^a UNIVERSIDAD DE SANTIAGO DE CHILE   (Chile)

Author keywords

Anti radical power; Broccoli; Freeze drying; Selenium; Total polyphenols

Indexed keywords

ANTIOXIDANTS; ATMOSPHERIC PRESSURE; BLANCHING; INFRARED DRYING; INFRARED RADIATION; LOW TEMPERATURE DRYING; SELENIUM;

ANTI-RADICAL POWER; ANTIOXIDANT PROPERTIES; BROCCOLI; FREEZE DRYING; FUNCTIONAL PROPERTIES; IMMERSION IN WATERS; PROCESSING CONDITION; TOTAL POLYPHENOLS;

PROCESSED FOODS;

BRASSICA OLERACEA VAR. ITALICA;

EID: 84858705595     PISSN: 00236438     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.lwt.2012.01.017     Document Type: Article

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