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Effects of various heating methods on glucosinolate, carotenoid and tocopherol concentrations in broccoli

✍ Scribed by Hwang, Eun-Sun; Kim, Gun-Hee

Book ID
121235082
Publisher
Informa plc
Year
2012
Tongue
English
Weight
271 KB
Volume
64
Category
Article
ISSN
0963-7486

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The eΓΎ ectiveness of sesamol and tocopherols or their mixtures at diΓΎ erent concentrations (50 to 800 ppm) on the oxidative stability of tocopherol-stripped oils was studied under microwave heating conditions. Microwave heating accelerated the oxidation of the puriΓΌed substrate oils. The oxidative d