Effect of cooking on antioxidant capacity and sensorial quality of minimally processed cauliflower
The effect of a cooking treatment (boiling in water at 100 ºC for 10 min) on antioxidant composition and sensorial quality of cauliflower that has been previously cut, packaged in a modified atmosphere (5.7-2.3% CO2 and 17.6-19.7% O2) and stored at 5 ºC for up to 13 days has been studied in comparis...
| Main Authors: | , |
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| Format: | Article |
| Language: | English |
| Published: |
Arán Ediciones, S. L.
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| Series: | Nutrición Hospitalaria |
| Subjects: | |
| Online Access: | http://scielo.isciii.es/scielo.php?script=sci_arttext&pid=S0212-16112016000200030&lng=en&tlng=en |