Effect of preliminary processing and method of preservation on the content of glucosinolates in kale (Brassica oleracea L. var. acephala) leaves

LWT

Volumn 59, Issue 2P1, 2014, Pages 1003-1008

  Korus, Anna ^a   Słupski, Jacek ^a   Gebczyński, Piotr ^a   Banaś, Anna ^a  

^a UNIVERSITY OF AGRICULTURE IN KRAKOW   (Poland)

Author keywords

Blanching; Cooking; Glucoiberin; Glucosinolates; Kale; Preservation

Indexed keywords

BRASSICA OLERACEA; COOKING; DRIED PRODUCTS; DRY WEIGHT; GLUCOIBERIN; GLUCOSINOLATES; KALE; PRELIMINARY PROCESSING; PRESERVATION; TOTAL GLUCOSINOLATES; FREEZE-DRIED PRODUCTS;

BLANCHING;

ACEPHALA; BRASSICA OLERACEA;

COOKING; WOOD PRESERVATION;

EID: 84907597958     PISSN: 00236438     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.lwt.2014.06.030     Document Type: Article

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