Now showing items 1-5 of 5
Effect of steaming and sous vide processing on the total phenolic content, vitamin C and antioxidant potential of the genus Brassica
(Innovative Food Science and Emerging Technologies, 2018-04-12)
This study evaluated the effect of thermal processing on the antioxidant potential, vitamin C, and total phenoliccontent of various parts, including edible co-products, of severalBrassicavegetables. Overall, no ...
Steaming and sous-vide: Effects on antioxidant activity, vitamin C, and total phenolic content of Brassica vegetables
(International Journal of Gastronomy and Food Science, 2018-05-29)
The present study evaluated the effect of thermal processing on the colour, antioxidant activity, vitamin C content, and total phenols of six Brassica vegetables. The landrace Grelo was the best source of total phenols ...
Effects of thermal and non-thermal processing of cruciferous vegetables on glucosinolates and its derived forms
(Journal of Food Science and Technology, 2018-04-16)
Brassica vegetables, which include broccoli, kale, cauliflower, and Brussel sprouts, are known for their high glucosinolate content. Glucosinolates and their derived forms namely isothiocyanates are of special interest in ...
Exploiting Genetic and Genomic Resources to Enhance Heat-Tolerance in Tomatoes
High temperature is one of the most detrimental abiotic stresses in tomatoes. Many studies highlighted that even small increases in temperature can alter the plant reproductive system, causing a significant reduction in ...
Water stress during the post-harvest period affects new root formation but not starch concentration and content in Chardonnay grapevine (Vitis vinifera L.) perennial organs
(Scientia Horticulturae, 2019-02-15)
Water stress responses during the post-harvest period were evaluated in a Chardonnay container-grown grapevines grafted onto 1103 Paulsen rootstock. The irrigation treatments were: a control treatment (C) (irrigated to ...