A comparative study of drying methods on physical characteristics, nutritional properties and antioxidant capacity of broccoli-Reference-Cited by-同舟云学术

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A comparative study of drying methods on physical characteristics, nutritional properties and antioxidant capacity of broccoli

Published:2019-09-05 Issue:10 Volume:38 Page:1378-1388
ISSN:0737-3937
Container-title:Drying Technology
language:en
Short-container-title:Drying Technology

Author:

Xu Yayuan¹,Xiao Yadong¹,Lagnika Camel¹,Song Jiangfeng¹,Li Dajing¹,Liu Chunquan¹,Jiang Ning¹,Zhang Min²,Duan Xu³

Affiliation:

1. Jiangsu Academy of Agricultural Sciences, Institute of Farm Product Processing, Nanjing, Jiangsu, China;

2. State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu, China;

3. Food and Biology Engineering College, Henan University of Science & Technology, Luoyang, Henan, China

Publisher

Informa UK Limited

Subject

Physical and Theoretical Chemistry,General Chemical Engineering

Link

https://www.tandfonline.com/doi/pdf/10.1080/07373937.2019.1656642

Reference34 articles.

1. Comparison of the Bioactivity of Two Glucoraphanin Hydrolysis Products Found in Broccoli, Sulforaphane and Sulforaphane Nitrile

2. Dietary Broccoli Lessens Development of Fatty Liver and Liver Cancer in Mice Given Diethylnitrosamine and Fed a Western or Control Diet

3. Effect of slightly acidic electrolyzed water on bioactive compounds and morphology of broccoli sprouts

4. Investigation on water status and distribution in broccoli and the effects of drying on water status using NMR and MRI methods

5. Impact of different drying trajectories on degradation of nutritional compounds in broccoli (Brassica oleracea var. italica)

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4. Identification of Knowledge and Technologies for Postharvest Use of Broccoli (Brassica oleracea var. italica) and Its By-products: A Scientometric Analysis;Ciencia y Tecnología Agropecuaria;2024-06-06

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