Quality changes after vacuum-based and conventional industrial cooking of kailan-hybrid broccoli throughout retail cold storage

LWT

Volumn 50, Issue 2, 2013, Pages 707-714

  Martínez Hernández, Ginés Benito ^a   Artés Hernández, Francisco ^a   Gómez, Perla A ^a   Artés, Francisco ^a  

^a TECHNICAL UNIVERSITY OF CARTAGENA   (Spain)

Author keywords

Bioactive compounds; Brassica oleracea Italica Group Alboglabra Group; Phenolics; Stem softening; Total antioxidant capacity

Indexed keywords

ANTIOXIDANTS; COLD STORAGE; FOOD STORAGE;

BIOACTIVE COMPOUNDS; BRASSICA OLERACEA; PHENOLICS; STEM SOFTENING; TOTAL ANTIOXIDANT CAPACITY;

THERMAL PROCESSING (FOODS);

BRASSICA OLERACEA VAR. ITALICA;

EID: 84867842300     PISSN: 00236438     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.lwt.2012.07.014     Document Type: Article

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