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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...

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Main Authors: Muhammad Waseem, Saeed Akhtar, Muhammad Qamar, Wisha Saeed, Tariq Ismail, Tuba Esatbeyoglu
Format: Artigo
Language:Inglês
Published: MDPI AG 2022-11-01
Series:Foods
Subjects:
antinutrients
bakery
fiber
<i>Brassica oleracea</i>
fortification
functional food
Online Access:https://www.mdpi.com/2304-8158/11/23/3802
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