Effects of different defrosting methods on the stability of bioactive compounds and consumer acceptability of frozen broccoli-Reference-Cited by-同舟云学术

Effects of different defrosting methods on the stability of bioactive compounds and consumer acceptability of frozen broccoli

Published:2014-10-20 Issue:2 Volume:13 Page:312-320
ISSN:1947-6337
Container-title:CyTA - Journal of Food
language:en
Short-container-title:CyTA - Journal of Food

Author:

Villarreal-García Daniel,Alanís-Garza Pedro A.,Cuéllar-Villarreal María del Rosario,Redondo-Gil Mónica,Mora-Nieves José Luis,Jacobo-Velázquez Daniel A.

Publisher

Informa UK Limited

Subject

Industrial and Manufacturing Engineering,General Chemical Engineering,General Chemistry,Food Science

Link

http://www.tandfonline.com/doi/pdf/10.1080/19476337.2014.971347

Reference54 articles.

1. A diet rich in high-glucoraphanin broccoli interacts with genotype to reduce discordance in plasma metabolite profiles by modulating mitochondrial function

2. Glucosinolates profile of Brassica rapa L. subsp. Sylvestris L. Janch. var. esculenta Hort

3. Kale: An excellent source of vitamin C, pro-vitamin A, lutein and glucosinolates

4. Impact of different cooking methods on food quality: Retention of lipophilic vitamins in fresh and frozen vegetables

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