Advantages of microwave heating when processing broccoli into a semi-finished product for baking

Autor:	O V Perfilova, K V Bryksina, E P Ivanova, N Y Tolstova, G V Kretinina
Rok vydání:	2022
Předmět:	General Medicine General Chemistry
Zdroj:	IOP Conference Series: Earth and Environmental Science. 1112:012052
ISSN:	1755-1315 1755-1307
DOI:	10.1088/1755-1315/1112/1/012052
Popis:	A technological solution has been developed for processing broccoli using microwave heating, which provides an increase in the antioxidant value of the finished puree in comparison with puree from fresh and blanched cabbage, respectively, by 2.0 and 1.2 times. This fact is due to a complex process of changes in cellular structures, leading to an increase in their permeability to antioxidants. Such puree is recommended to be used in the production of vegetable paste as a semi-finished product for bakery products in order to increase their antioxidant value.
Databáze:	OpenAIRE
Externí odkaz:	https://explore.openaire.eu/search/publication?articleId=doi_________::1335888be49315700bf2bf6174a039b4 https://doi.org/10.1088/1755-1315/1112/1/012052 Zobrazit plný text záznamu