Effects of different defrosting methods on the stability of bioactive compounds and consumer acceptability of frozen broccoli
Published 2014 View Full Article
- Home
- Publications
- Publication Search
- Publication Details
Title
Effects of different defrosting methods on the stability of bioactive compounds and consumer acceptability of frozen broccoli
Authors
Keywords
-
Journal
CyTA-Journal of Food
Volume 13, Issue 2, Pages 312-320
Publisher
Informa UK Limited
Online
2014-10-21
DOI
10.1080/19476337.2014.971347
References
Ask authors/readers for more resources
Related references
Note: Only part of the references are listed.- Evaluation of Different Cooking Conditions on Broccoli (Brassica oleracea var. italica) to Improve the Nutritional Value and Consumer Acceptance
- (2014) Radhika Bongoni et al. PLANT FOODS FOR HUMAN NUTRITION
- A diet rich in high-glucoraphanin broccoli interacts with genotype to reduce discordance in plasma metabolite profiles by modulating mitochondrial function
- (2013) Charlotte N Armah et al. AMERICAN JOURNAL OF CLINICAL NUTRITION
- The Folin–Ciocalteu assay revisited: improvement of its specificity for total phenolic content determination
- (2013) Juan Carlos Sánchez-Rangel et al. Analytical Methods
- Kale: An excellent source of vitamin C, pro-vitamin A, lutein and glucosinolates
- (2013) Alejandro Becerra-Moreno et al. CyTA-Journal of Food
- Innovative Cooking Techniques for Improving the Overall Quality of a Kailan-Hybrid Broccoli
- (2012) Ginés B. Martínez-Hernández et al. Food and Bioprocess Technology
- An overview of health-promoting compounds of broccoli (Brassica oleracea var. italica) and the effect of processing
- (2012) Andrea Mahn et al. FOOD SCIENCE AND TECHNOLOGY INTERNATIONAL
- Development and Validation of a Spectrophotometric Method for Quantification of Total Glucosinolates in Cruciferous Vegetables
- (2012) Cynthia M. Gallaher et al. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY
- Isothiocyanate concentrations and interconversion of sulforaphane to erucin in human subjects after consumption of commercial frozen broccoli compared to fresh broccoli
- (2012) Shikha Saha et al. MOLECULAR NUTRITION & FOOD RESEARCH
- Novel concepts of broccoli sulforaphanes and disease: induction of phase II antioxidant and detoxification enzymes by enhanced-glucoraphanin broccoli
- (2012) Don James et al. NUTRITION REVIEWS
- Determination of Phenolic Acids and Flavonoids in Taraxacum formosanum Kitam by Liquid Chromatography-Tandem Mass Spectrometry Coupled with a Post-Column Derivatization Technique
- (2011) Hung-Ju Chen et al. INTERNATIONAL JOURNAL OF MOLECULAR SCIENCES
- Cooking methods of Brassica rapa affect the preservation of glucosinolates, phenolics and vitamin C
- (2010) Marta Francisco et al. FOOD RESEARCH INTERNATIONAL
- Effects of different cooking methods on health-promoting compounds of broccoli
- (2009) Gao-feng Yuan et al. Journal of Zhejiang University-SCIENCE B
- Effect of Broccoli Intake on Markers Related to Oxidative Stress and Cancer Risk in Healthy Smokers and Nonsmokers
- (2009) Patrizia Riso et al. NUTRITION AND CANCER-AN INTERNATIONAL JOURNAL
- The effect of cooking on Brassica vegetables
- (2008) Sissi Wachtel-Galor et al. FOOD CHEMISTRY
- Physiological effects of broccoli consumption
- (2008) Elizabeth H. Jeffery et al. PHYTOCHEMISTRY REVIEWS
- Glucosinolates profile of Brassica rapa L. subsp. Sylvestris L. Janch. var. esculenta Hort
- (2007) Giancarlo Barbieri et al. FOOD CHEMISTRY
- Effects of Different Cooking Methods on Nutritional and Physicochemical Characteristics of Selected Vegetables
- (2007) Cristiana Miglio et al. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY
Discover Peeref hubs
Discuss science. Find collaborators. Network.
Join a conversationAsk a Question. Answer a Question.
Quickly pose questions to the entire community. Debate answers and get clarity on the most important issues facing researchers.
Get Started