Impact of blanching treatments on the chemical composition, total dietary fiber, physicochemical, functional, and structural properties of underutilized cauliflower leaves ( Brassica oleracea var. botrytis )-Reference-Cited by-同舟云学术

Impact of blanching treatments on the chemical composition, total dietary fiber, physicochemical, functional, and structural properties of underutilized cauliflower leaves ( Brassica oleracea var. botrytis )

Published:2021-09-12 Issue:11 Volume:45 Page:
ISSN:0145-8892
Container-title:Journal of Food Processing and Preservation
language:en
Short-container-title:J. Food Process. Preserv.

Author:

Mythili S¹,Rajeswari N¹,Bosco ¹^ORCID,Kamatchi alias Rajalechumi A¹

Affiliation:

1. Department of Food Science and Technology Pondicherry University Puducherry India

Publisher

Wiley

Subject

General Chemical Engineering,General Chemistry,Food Science

Link

https://onlinelibrary.wiley.com/doi/pdf/10.1111/jfpp.15910

Reference37 articles.

1. An Evaluation of the Impact of Drying on the Nutritional Composition, Functional Properties, and Sensory Characteristics of a Ready-to-Cook C.volubile Leaf Soup Powder

2. Effect of blanching and drying temperatures on the physicochemical characteristics, dietary fiber composition and antioxidant-related parameters of dried persimmons peel powder

3. Influence of Pretreatments on Quality Parameters and Nutritional Compounds of Dried Galega Kale (Brassica oleracea L. var. acephala)

4. Processing effects on bioactive components and functional properties of moringa leaves: development of a snack and quality evaluation

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