Amino Acid Retention and Protein Quality in Dried Kale (Brassica oleracea L. var.acephala)-Reference-Cited by-同舟云学术

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Amino Acid Retention and Protein Quality in Dried Kale (Brassica oleracea L. var.acephala)

Published:2012-09-20 Issue:2 Volume:38 Page:676-683
ISSN:0145-8892
Container-title:Journal of Food Processing and Preservation
language:en
Short-container-title:Journal of Food Processing and Preservation

Author:

Korus Anna¹

Affiliation:

1. Department of Raw Materials and Processing of Fruit and Vegetables; Agricultural University of Krakow; 122 Balicka Street 30-149 Krakow Poland

Funder

Ministry of Science and Higher Education

Publisher

Wiley

Subject

General Chemical Engineering,General Chemistry,Food Science

Link

http://onlinelibrary.wiley.com/wol1/doi/10.1111/jfpp.12017/fullpdf

Reference32 articles.

1. Protein and mineral concentration of portuguese kale (Brassica oleracea var. acephala) related to soil composition;Almeida;Acta Hortic.,1996

2. Nutrient contents of kale (Brassica oleraceae L. var. acephala DC.);Ayaz;Food Chem.,2006

3. Carotenoid composition of kale as influenced by maturity, season and minimal processing;Azevedo;J. Sci. Food Agric.,2005

4. Study of lipoxygenase and peroxidase as indicator enzymes in green beans: Change of enzyme activity, ascorbic acid and chlorophylls during frozen storage;Bahçeci;J. Food Eng.,2005

Cited by 10 articles. 订阅此论文施引文献订阅此论文施引文献，注册后可以免费订阅5篇论文的施引文献，订阅后可以查看论文全部施引文献

1. Thidiazuron Promoted Microspore Embryogenesis and Plant Regeneration in Curly Kale (Brassica oleracea L. convar. acephala var. sabellica);Horticulturae;2023-03-02

2. Dough Rheological Properties and Characteristics of Wheat Bread with the Addition of Lyophilized Kale (Brassica oleracea L. var. sabellica) Powder;Applied Sciences;2022-12-20

3. Fast Chromatographic Determination of Free Amino Acids in Bee Pollen;Foods;2022-12-12

4. Differentiation of bee pollen samples according to the apiary of origin and harvesting period based on their amino acid content;Food Bioscience;2022-12

5. The value of bioactive compounds of cruciferous vegetables (Brassica) as antimicrobials and antioxidants: A review;Journal of Food Biochemistry;2020-08-03

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