𝔖 Bobbio Scriptorium
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Effect of domestic cooking on the red cabbage hydrophilic antioxidants

✍ Scribed by Anna Podsędek; Dorota Sosnowska; Małgorzata Redzynia; Maria Koziołkiewicz

Book ID
108826827
Publisher
John Wiley and Sons
Year
2008
Tongue
English
Weight
229 KB
Volume
43
Category
Article
ISSN
0950-5423

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The effect of cooking and processing on
The effect of cooking and processing on the glucosinolate content: Studies on four varieties of portuguese cabbage and hybrid white cabbage
✍ Eduardo A S Rosa; Robert K Heaney 📂 Article 📅 1993 🏛 John Wiley and Sons 🌐 English ⚖ 675 KB

## Abstract The concentrations of individual and total glucosinolates were measured in four types of Portuguese cabbage and in one hybrid white cabbage before and after cooking. Typical Portuguese culinary procedures include boiling the cabbage for 10 min but for particular kale types the leaves ar