Impact of processing and storage on the nutritional and sensory properties and bioactive components of Brassica spp. A review

Author:

Martínez Sidonia,Armesto Jorge,Gómez-Limia Lucia,Carballo JavierORCID

Publisher

Elsevier BV

Subject

General Medicine,Food Science,Analytical Chemistry

Reference80 articles.

1. Bioactive compounds and antioxidant activity of fresh and processed white cauliflower;Ahmed;BioMed Research International,2013

2. Brassica composition and food processing;Aires,2015

3. Influence of different cooking methods on color, bioactive compounds, and antioxidant activity of kale;Akdaş;International Journal of Food Properties,2017

4. Effect of industrial freezing on the stability of chemopreventive compounds in broccoli;Alanís-Garza;International Journal of Food Sciences and Nutrition,2015

5. Effect of food processing methods on the bioactive compound of cauliflower;Ali;Egyptian Journal of Agricultural Research,2015

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