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EFFECTS OF VARIATIONS IN COOKING METHODS ON THE FLAVOR VOLATILES OF CABBAGE

✍ Scribed by A. J. MacLEOD; GLESNI MacLEOD

Book ID: 108799131
Publisher: Institute of Food Technologists
Year: 1970
Tongue: English
Weight: 824 KB
Volume: 35
Category: Article
ISSN: 0022-1147
DOI: 10.1111/j.1365-2621.1970.tb01985.x

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## 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