Effect of Thermal and Non-Thermal Processing on Nutritional, Functional, Safety Characteristics and Sensory Quality of White Cabbage Powder

This study was aimed to improve nutritional, functional and consumer safety aspects of cabbage powder (CP). White cabbage (<i>Brassica oleracea</i> var. <i>capitata f. alba</i>) was dehydrated to CP following microwave heating, blanching, alkali or acid washing treatments. The results for nutrients...

תיאור מלא

מידע ביבליוגרפי

Principais autores:	Muhammad Waseem, Saeed Akhtar, Muhammad Qamar, Wisha Saeed, Tariq Ismail, Tuba Esatbeyoglu
פורמט:	Artigo
שפה:	Inglês
יצא לאור:	MDPI AG 2022-11-01
סדרה:	Foods
נושאים:	antinutrients bakery fiber <i>Brassica oleracea</i> fortification functional food
גישה מקוונת:	https://www.mdpi.com/2304-8158/11/23/3802
תגים:	הוספת תג אין תגיות, היה/י הראשונ/ה לתייג את הרשומה!