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Characterization of functional properties of proteins from Ganxet beans (Phaseolus vulgaris L. var. Ganxet) isolated using an ultrasound-assisted methodology
(Elsevier, 2018-08-17)
This study investigated different methods of extraction of protein fromGanxetbeans (Phaseolus vulgarisL. var.Ganxet) and evaluated the functional properties of these valuable proteins. Overall, ultrasound ...
Effect of thermosonication on the bioaccessibility of antioxidant compounds and the microbiological, physicochemical, and nutritional quality of an anthocyanin-enriched tomato juice
(Springer, 2018-10-24)
The aim of this study was to assess the potential of thermosonication as a strategy to obtain safe and high-quality tomato juice
enriched in anthocyanins, formulated using strawberry processing ...
Decontamination of fresh-cut broccoli with a water–assisted UV-C technology and its combination with peroxyacetic acid
(Elsevier, 2018-05-29)
The effectiveness of a water-assisted UV-C (WUV) technology for the decontamination of fresh-cut broccoli fromconventional and organic agricultural practices was evaluated as an alternative to chlorine ...
Effects of thermal and non-thermal processing of cruciferous vegetables on glucosinolates and its derived forms
(Springer, 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 ...
Effect of steaming and sous vide processing on the total phenolic content, vitamin C and antioxidant potential of the genus Brassica
(Elsevier, 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. ...
Steaming and sous-vide: Effects on antioxidant activity, vitamin C, and total phenolic content of Brassica vegetables
(Elsevier, 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 ...
Physiochemical and nutritional characteristics, bioaccessibility and sensory acceptance of baked crackers containing broccoli co‐products
(Wiley, 2018-08-09)
The effects of the inclusion of broccoli co-products into crackers on the bioaccessibility as well as theiroverall physical and nutritional quality were evaluated. Crackers were formulated using a 12.5 ...
Effect of storage on total phenolics, antioxidant capacity, and physicochemical properties of blueberry (Vaccinium corymbosum L.) jam
(Wiley, 2018-05-24)
This study investigated the effects of storage on the physicochemical and nutritional aspects ofblueberry jam. Jams were stored at either 4, 25, or 358C during a 56-day period. The pH was sig-nificantly ...