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The effect of thermal processing on sensory properties, texture attributes, and pectic changes in broccoli
cruciferous vegetables thermal treatment organoleptic properties physical properties fibre pectins
2015/5/18
Broccoli cooked in a convection steam oven at different temperatures and times was evaluated and compared with broccoli boiled in water. Broccoli was subjected to a sensory analysis, and its texture p...
Involvement of Chlorophyll Degrading Enzymes with Chlorophyll Degradation in Stored Broccoli (Brassica oleracea L.) Florets
chlorophyll degradation chlorophyll degrading enzymes senescence
2009/7/7
Changes in chlorophyll (Chl) degrading enzyme activities were determined to clarify the pathway of Chl degradation in stored broccoli (Brassica oleracea L.) florets. Chl content in the florets decreas...
Chlorophyll Degradation in Boiled Broccoli Florets during Storage in the Light
broccoli blanching chlorophyll degradation
2009/7/7
Effects of light on the chlorophyll (Chl) degradation in stored broccoli (Brassica oleracea L. var. italica Plen.) florets after blanching were studied. Chl contents decreased greatly during storage a...
A lactic acid bacteria drink from a vegetable (broccoli) with high nutritional value and various physiological functionalities was developed, and the preserving property of the drink was studied. When...
Effects of Hot Water Immersion on Storage Quality of Fresh Broccoli Heads
broccoli hot water immersion quality storage
2009/3/18
Freshly harvested broccoli heads were immersed for 0, 1, 4 or 8 min into hot water at 45 °C, and then were hydrocooled rapidly for 10 min at 10 °C. Following these treatments, the broccoli were air-dr...
Chemoprotective Effects of Broccoli Juice Treated with High Pressure
micronucleus test broccoli antimutagenicity MNU
2014/3/17
We investigated chemoprotective effects of broccoli juice, treated with high pressure method, using 500 MPa for a period of 10 minutes. By the use of this method, the conservation of nutritionally imp...
Controlled Atmosphere and Subsequent Air Storage of Broccoli Florets at Various Temperatures
aeration microbial population hue angle ascorbic acid
2010/11/22
The physiology and quality of ‘Greenbelt’ broccoli florets (Brassica oleracea L. italica) were monitored during CA storage in 0.5% O2 and 10% CO2 at 0 and 5°C and in 1% O2 and 10% CO2 at 10°C and sub...