Effect of different blanching times on antioxidant properties in selected cruciferous vegetables
- 28 June 2005
- journal article
- Published by Wiley in Journal of the Science of Food and Agriculture
- Vol. 85 (13), 2314-2320
- https://doi.org/10.1002/jsfa.2261
Abstract
No abstract availableKeywords
This publication has 24 references indexed in Scilit:
- Anti‐oxidant activity and total phenolic content of some Asian vegetablesInternational Journal of Food Science & Technology, 2002
- Antioxidants in fruits and vegetables – the millennium’s healthInternational Journal of Food Science & Technology, 2001
- Antioxidant activity of fresh and processed edible seaweedsJournal of the Science of Food and Agriculture, 2001
- β‐Carotene and Ascorbic Acid Retention in Fresh and Processed VegetablesJournal of Food Science, 1999
- Effect of processing on major flavonoids in processed onions, green beans, and peasFood Chemistry, 1999
- Dittany (Origanum dictamnus) as a source of water-extractable antioxidantsFood Chemistry, 1999
- Tissue and Spatial Distribution of Flavonol and Peroxidase in Onion Bulbs and Stability of Flavonol Glucosides during Boiling of the ScalesJournal of Agricultural and Food Chemistry, 1998
- Effect of Blanching on Structural Quality of Dried Potato SlicesJournal of Agricultural and Food Chemistry, 1998
- Effect of Storage and Domestic Processing on the Content and Composition of Flavonol Glucosides in Onion (Allium cepa)Journal of Agricultural and Food Chemistry, 1997
- Antioxidant Capacity of Tea and Common VegetablesJournal of Agricultural and Food Chemistry, 1996