The effects of cooking method on selected quality traits of broccoli and green asparagus-Reference-Cited by-同舟云学术

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The effects of cooking method on selected quality traits of broccoli and green asparagus

Published:2019-07-02 Issue:1 Volume:55 Page:127-135
ISSN:0950-5423
Container-title:International Journal of Food Science & Technology
language:en
Short-container-title:Int J Food Sci Technol

Author:

Danowska‐Oziewicz Marzena¹^ORCID,Narwojsz Agnieszka¹,Draszanowska Anna¹,Marat Natalia¹

Affiliation:

1. Department of Human Nutrition Faculty of Food Science University of Warmia and Mazury ul. Słoneczna 45F 10-718 Olsztyn Poland

Publisher

Wiley

Subject

Industrial and Manufacturing Engineering,Food Science

Link

https://onlinelibrary.wiley.com/doi/pdf/10.1111/ijfs.14269

Reference41 articles.

1. Extraction, chemical characterization and biological activity determination of broccoli health promoting compounds

2. Carotenoids and chlorophylls in processed xanthophyll-rich food

3. Effect of cooking methods on antioxidant activity and nitrate content of selected wild Mediterranean plants

4. Evaluation of Different Cooking Conditions on Broccoli (Brassica oleracea var. italica) to Improve the Nutritional Value and Consumer Acceptance

5. The effect of thermal processing on sensory properties, texture attributes, and pectic changes in broccoli

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1. Changes in nutritional and antioxidant properties, structure, and flavor compounds of Tartary buckwheat (Fagopyrum tataricums) sprouts during domestic cooking;International Journal of Gastronomy and Food Science;2024-06

2. Effect of Different Cooking Methods on the Aroma and Taste of Chicken Broth;Molecules;2024-03-29

3. Hurdles Techniques (Combined Effects): A Novel Approach for Enhanced Broccoli Florets Stability, Quality, and Safety;Journal of Biobased Materials and Bioenergy;2024-03-01

4. Physicochemical, nutritional, phytochemical properties and antioxidant activity of edible Astraeus odoratus mushrooms: Effects of different cooking methods;International Journal of Gastronomy and Food Science;2023-09

5. Physical character, total polyphenols, anthocyanin profile and antioxidant activity of red cabbage as affected by five processing methods;Food Research International;2023-07

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