Degradation kinetic modelling of color, texture, polyphenols and antioxidant capacity of York cabbage after microwave processing

Author:

Jaiswal Amit Kumar,Abu-Ghannam Nissreen

Funder

Irish government

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

Publisher

Elsevier BV

Subject

Food Science

Reference34 articles.

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

2. Influence of cooking process on phenolic marker compounds of vegetables;Andlauer;International Journal for Vitamin and Nutrition Research,2003

3. Thermal processing and quality: Principles and overview;Awuah;Chemical Engineering and Processing: Process Intensification,2007

4. Fruit and vegetable antioxidants in health;Blasa,2010

5. Effect of microwave power level and time on ascorbic acid content, peroxidase activity and colour of selected vegetables;Brewer;Journal of Food Processing and Preservation,2003

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