Enhancement of sulforaphane content in cabbage outer leaves using hybrid drying technique and stepwise change of drying temperature

Journal of Food Engineering

Volumn 122, Issue 1, 2014, Pages 56-61

  Lekcharoenkul, Pitiporn ^a   Tanongkankit, Yardfon ^a   Chiewchan, Naphaporn ^a   Devahastin, Sakamon ^a  

^a KING MONGKUT'S UNIVERSITY OF TECHNOLOGY THONBURI   (Thailand)

Author keywords

Brassica vegetables; Glucosinolates; Hot air drying; Low pressure superheated steam drying; Vacuum drying

Indexed keywords

BRASSICA VEGETABLES; GLUCOSINOLATES; HOT AIR DRYING; LOW-PRESSURE SUPERHEATED STEAM DRYING; VACUUM DRYING;

VACUUM; VEGETABLES;

DRYING;

EID: 84884663936     PISSN: 02608774     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.jfoodeng.2013.08.037     Document Type: Article

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