Effect of blanching methods and frozen storage on some quality parameters of turnip greens (" grelos")

LWT

Volumn 51, Issue 1, 2013, Pages 383-392

  Martínez, Sidonia ^a   Pérez, Noelia ^a   Carballo, Javier ^a   Franco, Inmaculada ^a  

^a UNIVERSITY OF VIGO   (Spain)

Author keywords

Blanching; Brassica rapa L. var. rapa; Frozen storage; Turnip greens

Indexed keywords

ANTIOXIDANTS; BLANCHING; CHLOROPHYLL; CITRIC ACID; FOOD STORAGE; PLANTS (BOTANY);

ANTI-OXIDANT ACTIVITIES; ANTIOXIDANT CAPACITY; BRASSICA RAPA; FROZEN STORAGE; QUALITY PARAMETERS; TITRATABLE ACIDITY; TOTAL SOLUBLE SOLIDS; TURNIP GREENS;

ASCORBIC ACID;

BRASSICA RAPA; BRASSICA RAPA SUBSP. RAPA;

EID: 84871102328     PISSN: 00236438     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.lwt.2012.09.020     Document Type: Article

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