Effect of blanching on the quality of Brussels sprouts (Brassica oleracea L. gemmifera DC) after frozen storage

Author:

Olivera Daniela F.,Viña Sonia Z.,Marani Claudio M.,Ferreyra Ricardo M.,Mugridge Alicia,Chaves Alicia R.,Mascheroni Rodolfo H.

Publisher

Elsevier BV

Subject

Food Science

Reference41 articles.

1. Study of lipoxygenase and peroxidase as indicator enzymes in green beans: change of enzyme activity, ascorbic acid and chlorophylls during frozen storage;Bahçeci;Journal of Food Engineering,2005

2. Evolution of dietary antioxidants;Benzie;Comparative Biochemistry and Physiology Part A,2003

3. Frozen storage of some Indian green vegetables;Bhobe;Journal of Food Science and Technology,1986

4. Vergleichende Untersuch-ungen über den Einfluss von Mikrowellenblanchieren und Konventionellem Blanchieren auf den Genuss- und Nährwert von Gemüse;Bognár;Ernährungs-Umschau,1987

5. Use of a free radical method to evaluate antioxidant activity;Brand-Williams;Lebensmittel-Wissenschaft und-Technologie (Food Science and Technology),1995

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