𝔖 Bobbio Scriptorium
✦   LIBER   ✦

Retention of Phytochemicals in Fresh and Processed Broccoli

✍ Scribed by LENORA A. HOWARD; ELIZABETH H. JEFFERY; MATTHEW A. WALLIG; BARBARA P. KLEIN

Book ID
108821312
Publisher
Institute of Food Technologists
Year
1997
Tongue
English
Weight
190 KB
Volume
62
Category
Article
ISSN
0022-1147

No coin nor oath required. For personal study only.

📜 SIMILAR VOLUMES

Influence of light on health-promoting p
Influence of light on health-promoting phytochemicals of broccoli sprouts
✍ Santiago Pérez-Balibrea; Diego A Moreno; Cristina García-Viguera 📂 Article 📅 2008 🏛 John Wiley and Sons 🌐 English ⚖ 122 KB

## Abstract **BACKGROUND:** Broccoli (Brassicaceae) is a rich source of phytochemicals (glucosinolates and phenolic compounds) and micronutrients (vitamins and minerals). Germinated broccoli sprouts contain much higher levels (10–100 times) of aliphatic (glucoraphanin) and indolic glucosinolates th

POLYAMINE CONTENT IN FRESH AND PROCESSED
POLYAMINE CONTENT IN FRESH AND PROCESSED PORK
✍ MASAMICHI NAKAMURA; YUTAKA WADA; HIROSHI SAWAYA; TOSHIHARU KAWABATA 📂 Article 📅 1979 🏛 Institute of Food Technologists 🌐 English ⚖ 374 KB
Invertase activity in fresh and processe
Invertase activity in fresh and processed honeys
✍ Serra Bonveh�, Josep; Soliva Torrent�, Montserrat; Muntan� Raich, Joan 📂 Article 📅 2000 🏛 John Wiley and Sons 🌐 English ⚖ 105 KB

The enzymatic activities of 147 samples of commercially produced Spanish poly¯oral and mono¯oral honeys are reported. Important variations in invertase activity and peroxide accumulation were determined to obtain objective information related to honey quality. Variations from 4.04 (Robinia pseudoaca