Impact of vacuum cooking and boiling, and refrigerated storage on the quality of galega kale (Brassica oleracea var. acephala cv. Galega)

Author:

Armesto Jorge,Gómez-Limia Lucía,Carballo Javier,Martínez SidoniaORCID

Funder

Spanish Ministry of Education, Culture and Sport through a predoctoral FPU fellowship

Publisher

Elsevier BV

Subject

Food Science

Reference44 articles.

1. Official methods of analysis of the association of official analytical chemistry;AOAC,1980

2. Physicochemical and phytochemical properties of two phenotypes of Galega kale (Brassica oleracea L. var. acephala cv. Galega);Armesto;Journal of Food Biochemistry,2015

3. Copper enzymes in isolated chloroplasts, phytophenoloxidase in Beta vulgaris;Arnon;Plant Physiology,1949

4. Sous vide cooking: A review;Baldwin;International Journal of Gastronomy and Food Science,2012

5. Effect of frying-cooking on nutritional and bioactive compounds of innovative ovo-vegetarian diets;Barakat;Food and Nutrition Sciences,2014

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