| Autor: |
González-Hidalgo I; 1 Department of Food Science & Technology and Human Nutrition, University of Murcia, Murcia, Spain., Moreno DA; 2 Department of Food Science and Technology, CEBAS-CSIC, Murcia, Spain., García-Viguera C; 2 Department of Food Science and Technology, CEBAS-CSIC, Murcia, Spain., Ros-García JM; 1 Department of Food Science & Technology and Human Nutrition, University of Murcia, Murcia, Spain. |
| Jazyk: |
angličtina |
| Zdroj: |
Food science and technology international = Ciencia y tecnologia de los alimentos internacional [Food Sci Technol Int] 2019 Jan; Vol. 25 (1), pp. 56-65. Date of Electronic Publication: 2018 Aug 28. |
| DOI: |
10.1177/1082013218795807 |
| Abstrakt: |
Broccoli was blanched and frozen at industrial scale to ascertain the physical and nutritional changes that take place in industrial processing. Colour, texture, ascorbic and dehydroascorbic acids, glucosinolates, phenolic compounds, antioxidant capacity, mineral nutrients and microstructure were evaluated. Blanching and freezing caused a decrease in lightness and firmness. Losses of phenolic compounds and ascorbic acid + dehydroascorbic acid reached about 57% and 30%, respectively. The antioxidant capacity was similar in fresh and treated broccoli, and the glucosinolates remained constant. These results show that frozen broccoli retains antioxidants compounds, vitamin C and glucosinolates even after industrial processing, meaning that industrially frozen broccoli intended for human consumption can be considered rather similar to the fresh product. |
| Databáze: |
MEDLINE |
| Externí odkaz: |
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