Innovative Cooking Techniques for Improving the Overall Quality of a Kailan-Hybrid Broccoli

Food and Bioprocess Technology

Volumn 6, Issue 8, 2013, Pages 2135-2149

  Martínez Hernández, Ginés B ^a   Artés Hernández, Francisco ^a   Colares Souza, Franciane ^b   Gómez, Perla A ^a   García Gómez, Presentación ^c   Artés, Francisco ^a  

^a TECHNICAL UNIVERSITY OF CARTAGENA   (Spain)

^b UNIVERSITY OF CAMPINAS   (Brazil)

^c Centro Tecnológico Nacional de la Conserva y Alimentación   (Spain)

Author keywords

Brassica oleracea Italica group Alboglabra group; Grilled; Health promoting compounds; Microwave; Stem firmness; Vacuum cooking

Indexed keywords

BRASSICA OLERACEA; GRILLED; HEALTH-PROMOTING COMPOUNDS; STEM FIRMNESS; VACUUM-COOKING;

MICROWAVES; PHASE TRANSITIONS; VACUUM; VACUUM TECHNOLOGY;

THERMAL PROCESSING (FOODS);

BRASSICA OLERACEA VAR. ITALICA; ENTEROBACTERIACEAE;

EID: 84878959014     PISSN: 19355130     EISSN: 19355149     Source Type: Journal    
DOI: 10.1007/s11947-012-0871-0     Document Type: Article

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