Effect of preliminary processing, method of drying and storage temperature on the level of antioxidants in kale (Brassica oleracea L. var. acephala) leaves-Reference-Cited by-同舟云学术

Effect of preliminary processing, method of drying and storage temperature on the level of antioxidants in kale (Brassica oleracea L. var. acephala) leaves

Published:2011-10 Issue:8 Volume:44 Page:1711-1716
ISSN:0023-6438
Container-title:LWT - Food Science and Technology
language:en
Short-container-title:LWT - Food Science and Technology

Author:

Korus Anna

Funder

Ministry of Science and Higher Education

Publisher

Elsevier BV

Subject

Food Science

Reference49 articles.

1. Alibas Ozkan, I., & Isik, E. (2001). Determination of drying parameters in microwave drying of apricot and sweet cherry. In: First stone fruits symposium. Yalova: Turkey.

2. Antioxidant activity and phenolic content of raw and blanched Amaranthus species;Amin;Food Chemistry,2006

3. Effect of different blanching times on antioxidant properties in selected cruciferous vegetables;Amin;Journal of the Science of Food and Agriculture,2005

4. Antioxidant properties of tomato juice as affected by heating;Anese;Journal of Science and Food Agriculture,1999

5. Official methods of analysis,1990

Cited by 62 articles. 订阅此论文施引文献订阅此论文施引文献，注册后可以免费订阅5篇论文的施引文献，订阅后可以查看论文全部施引文献

1. Improvement of postharvest quality, secondary metabolites, antioxidant activity and quality attributes of Prunus persica L. subjected to solar drying and slice thickness;Saudi Journal of Biological Sciences;2023-12

2. An Investigation of the Use of Microwaves and Airborne Ultrasound in the Convective Drying of Kale: Process Efficiency and Product Characteristics;Sustainability;2023-11-22

3. Physicochemical, Technological and Functional Properties of Upcycled Vegetable Waste Ingredients as Affected by Processing and Storage;Plant Foods for Human Nutrition;2023-10-21

4. Impact of Processing and Preservation Methods and Storage on Total Phenolics, Flavonoids, and Antioxidant Activities of Okra (Abelmoschus esculentus L.);Foods;2023-10-09

5. Some factors affecting the bioactive substances of lactogenic tea;Italian Journal of Food Science;2023-08-04