Blanching as a Treatment Process: Effect on Polyphenol and Antioxidant Capacity of Cabbage

Processing and Impact on Active Components in Food

Volumn , Issue , 2015, Pages 35-43

  Abu Ghannam, Nissreen ^a   Jaiswal, Amit Kumar ^a  

^a DUBLIN INSTITUTE OF TECHNOLOGY   (Ireland)

Author keywords

Antioxidant; Blanching; Cabbage; Leaching; Polyphenols; Time temperature combinations

Indexed keywords

ANTIOXIDANTS; FREE RADICALS; LEACHING;

ANTIOXIDANT CAPACITY; ANTIOXIDANT PROPERTIES; CABBAGE; POLYPHENOLS; QUALITY ATTRIBUTES; SENSORY ATTRIBUTES; TIME-TEMPERATURE COMBINATION; TREATMENT PROCESS;

BLANCHING;

EID: 84943526222     PISSN: None     EISSN: None     Source Type: Book    
DOI: 10.1016/B978-0-12-404699-3.00005-6     Document Type: Chapter

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