Browsing Articles publicats (Grup de Recerca en Postcollita) by Subject "Thermal processing"

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Effect of steaming and sous vide processing on the total phenolic content, vitamin C and antioxidant potential of the genus Brassica

Lafarga, Tomás; Viñas Almenar, Inmaculada; Bobo, Gloria; Simó Cruanyes, Joan; Aguiló-Aguayo, Ingrid (Elsevier, 2018-06)

This study evaluated the effect of thermal processing on the antioxidant potential, vitamin C, and total phenolic content of various parts, including edible co-products, of several Brassica vegetables. Overall, no significant ...
Effects of thermal and non-thermal processing of cruciferous vegetables on glucosinolates and its derived forms

Lafarga, Tomás; Bobo, Gloria; Viñas Almenar, Inmaculada; Collazo Cordero, Cyrelys; Aguiló-Aguayo, Ingrid (Springer, 2018-06)

Brassica vegetables, which include broccoli, kale, cauliflower, and Brussel sprouts, are known for their high glucosinolate content. Glucosinolates and their derived forms namely isothiocyanates are of special interest in ...