Enzymatic browning reduction in white cabbage (Brassica oleracea) using honey: Does honey color matter?

LWT

Volumn 61, Issue 2, 2015, Pages 543-549

  Nyawali, Bechani ^a,b   Chungu, Donald ^a,c   Chisha Kasumu, Exilda ^a   Vinya, Royd ^a   Chileshe, Felix ^b   Ng'andwe, Phillimon ^a  

^a Lulea University of Technology   (Zambia)

^b Zambia Forestry College   (Zambia)

^c PHILIPPS UNIVERSITY MARBURG   (Germany)

Author keywords

Antioxidant activity; Honey color; Sensory properties; Total phenolic content

Indexed keywords

ANTIOXIDANTS; CHEMICAL REACTIONS; COLOR; LOCATION; ODORS;

ANTI-OXIDANT ACTIVITIES; BRASSICA OLERACEA; ENZYMATIC BROWNING; FLAVONOID CONTENT; GEOGRAPHIC LOCATION; SENSORY PROPERTIES; TOTAL FLAVONOIDS; TOTAL PHENOLIC CONTENT;

FOOD PRODUCTS;

BRASSICA OLERACEA; BRASSICA OLERACEA VAR. CAPITATA;

EID: 84926028238     PISSN: 00236438     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.lwt.2014.12.006     Document Type: Article

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