Now showing items 1-2 of 2
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) Postcollita
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. ...
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) Postcollita
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 ...