Composition and antioxidant activity of kale (Brassica oleracea L. Var. Acephala) raw and cooked

Acta Scientiarum Polonorum, Technologia Alimentaria

Volumn 11, Issue 3, 2012, Pages 239-248

  Sikora, Elzbieta ^a   Bodziarczyk, Izabela ^a  

^a UNIVERSITY OF AGRICULTURE IN KRAKOW   (Poland)

Author keywords

Antioxidant activity; Chemical composition; Cooking; Kale

Indexed keywords

ANTIOXIDANT ACTIVITIES; ANTIOXIDANT COMPOUNDS; BETA CAROTENE; BRASSICA; BRASSICA OLERACEA; CHEMICAL COMPOSITIONS; CHLOROGENIC ACIDS; COOKING PROCESS; DRY MASS; FRESH VEGETABLES; KALE; NUTRITIVE VALUES; POLYPHENOLIC COMPOUND; POLYPHENOLS; RADICAL SCAVENGING; VITAMIN C;

COOKING; FOOD PRODUCTS; NITROGEN COMPOUNDS; PHENOLS; SODIUM; THERMAL PROCESSING (FOODS); VALUE ENGINEERING; VEGETABLES; VITAMINS;

AGENTS;

ACEPHALA; BRASSICA; BRASSICA OLERACEA; BRASSICA OLERACEA VAR. CAPITATA;

ANTIOXIDANT; ASCORBIC ACID; BETA CAROTENE; NITRATE; POLYPHENOL; TRACE ELEMENT;

ANIMAL; ARTICLE; BRASSICA; CHEMISTRY; COOKING; DIETARY FIBER; HEAT; NUTRITIONAL VALUE; PLANT LEAF;

ANIMALS; ANTIOXIDANTS; ASCORBIC ACID; BETA CAROTENE; BRASSICA; COOKING; DIETARY FIBER; HOT TEMPERATURE; MICRONUTRIENTS; NITRATES; NUTRITIVE VALUE; PLANT LEAVES; POLYPHENOLS;

EID: 84866598413     PISSN: 16440730     EISSN: 18989594     Source Type: Journal    
DOI: None     Document Type: Article

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