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Effect of preliminary processing, method of drying and storage temperature on the level of antioxidants in kale (Brassica oleracea L. var. acephala) leaves

✍ Scribed by Anna Korus

Book ID
116726985
Publisher
Elsevier Science
Year
2011
Tongue
English
Weight
153 KB
Volume
44
Category
Article
ISSN
1096-1127

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Effect of technological processing and preservation method on amino acid content and protein quality in kale (Brassica oleracea L. var. acephala) leaves
✍ Anna Korus πŸ“‚ Article πŸ“… 2011 πŸ› John Wiley and Sons 🌐 English βš– 106 KB πŸ‘ 1 views

## Abstract **BACKGROUND:** The aim of the investigation was to evaluate the level of amino acids and quality of protein in raw and processed kale leaves. **RESULTS:** In all samples the dominant amino acids in g kg^βˆ’1^ raw matter were glutamic acid, aspartic acid and proline. In raw kale leaves t