| Article ID | Journal | Published Year | Pages | File Type |
|---|---|---|---|---|
| 10541016 | Food Chemistry | 2012 | 10 Pages |
Abstract
⺠Effect of blanching on physicochemical properties of York cabbage was investigated. ⺠Blanching causes loss in firmness, colour, polyphenols and antioxidant capacity. ⺠The fractional conversion first-order reaction fitted well for polyphenols and antioxidant capacity. ⺠Temperature effects on physicochemical properties followed the Arrhenius reaction. ⺠Minimal heat treatment in cooking practices is recommended.
Related Topics
Physical Sciences and Engineering
Chemistry
Analytical Chemistry
Authors
Amit Kumar Jaiswal, Shilpi Gupta, Nissreen Abu-Ghannam,