The effect of different thawing methods on the health-promoting compounds and antioxidant capacity in frozen baby mustard-Reference-Cited by-同舟云学术

The effect of different thawing methods on the health-promoting compounds and antioxidant capacity in frozen baby mustard

Published:2021 Issue:17 Volume:11 Page:9856-9864
ISSN:2046-2069
Container-title:RSC Advances
language:en
Short-container-title:RSC Adv.

Author:

Zhang Fen¹²³⁴^ORCID,Lin Pei-Xing¹²³⁴,Xia Ping-Xin¹²³⁴,Di Hong-Mei¹²³⁴,Zhang Jia-Qi¹²³⁴,Wang Zi-Han¹²³⁴,Li Zhi-Qing¹²³⁴,Huang Shu-Ya¹²³⁴,Li Huan-Xiu⁵²³⁴,Sun Bo¹²³⁴^ORCID

Affiliation:

1. College of Horticulture

2. Sichuan Agricultural University

3. Chengdu 611130

4. China

5. Institute of Pomology and Olericulture

Abstract

The modifications in health-promoting compounds and antioxidant capacity of frozen baby mustard among the various thawing method were demonstrated.

Funder

National Natural Science Foundation of China

Publisher

Royal Society of Chemistry (RSC)

Subject

General Chemical Engineering,General Chemistry

Link

http://pubs.rsc.org/en/content/articlepdf/2021/RA/D1RA00610J

Reference36 articles.

1. Variation in the main health-promoting compounds and antioxidant activity of whole and individual edible parts of baby mustard (Brassica juncea var. gemmifera)

2. Low-temperature storage after harvest retards the deterioration in the sensory quality, health-promoting compounds, and antioxidant capacity of baby mustard

3. Effect of light on sensory quality, health-promoting phytochemicals and antioxidant capacity in post-harvest baby mustard

4. Glucosinolates in broccoli ( Brassica oleracea L. var. italica ) as affected by postharvest temperature and radiation treatments

5. Metabolic profiling of glucosinolates and their hydrolysis products in a germplasm collection of Brassica rapa turnips

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