Blanching impact on pigments, glucosinolates, and phenolics of dehydrated broccoli by-products
Sónia S. Ferreira, Filipa Monteiro, Cláudia P. Passos, Artur M. S. Silva, Dulcineia F. Wessel, Manuel A. Coimbra, Susana M. Cardoso
Topics & Concepts
BlanchingDehydrationChemistryGlucosinolateGlucoraphaninSinigrinFood scienceBioactive compoundPigmentBotanyOrganic chemistryBiochemistryBrassicaBiologyGenomics, phytochemicals, and oxidative stressPhytochemicals and Antioxidant ActivitiesVitamin C and Antioxidants Research