Kinetic evaluation of colour, texture, polyphenols and antioxidant capacity of Irish York cabbage after blanching treatment-Reference-Cited by-同舟云学术

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Kinetic evaluation of colour, texture, polyphenols and antioxidant capacity of Irish York cabbage after blanching treatment

Published:2012-03 Issue:1 Volume:131 Page:63-72
ISSN:0308-8146
Container-title:Food Chemistry
language:en
Short-container-title:Food Chemistry

Author:

Jaiswal Amit Kumar,Gupta Shilpi,Abu-Ghannam Nissreen

Funder

Irish government under the Technological Sector Research Scheme (Strand III) of the National Development Plan

Publisher

Elsevier BV

Subject

General Medicine,Food Science,Analytical Chemistry

Reference29 articles.

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

2. Flavonoid content and antioxidant activity of vegetables from Indonesia;Andarwulan;Food Chemistry,2010

3. Total and individual carotenoids and phenolic acids content in fresh, refrigerated and processed spinach (Spinacia oleracea L.);Bunea;Food Chemistry,2008

4. Mechanical properties of foods;De Man,1976

5. Antioxidant properties of methanol extract and its solvent fractions obtained from selected Indian red seaweeds;Ganesan;Bioresource Technology,2008

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