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Effect of Thermal and Non-Thermal Processing on Nutritional, Functional, Safety Characteristics and Sensory Quality of White Cabbage Powder

This study was aimed to improve nutritional, functional and consumer safety aspects of cabbage powder (CP). White cabbage (Brassica oleracea var. capitata f. alba) was dehydrated to CP following microwave heating, blanching, alkali or acid washing treatments. The results for nutrients and mineral co...

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Detalles Bibliográficos
Autores principales:	Waseem, Muhammad, Akhtar, Saeed, Qamar, Muhammad, Saeed, Wisha, Ismail, Tariq, Esatbeyoglu, Tuba
Formato:	Online Artículo Texto
Lenguaje:	English
Publicado:	MDPI 2022
Materias:	Article
Acceso en línea:	https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9737565/ https://www.ncbi.nlm.nih.gov/pubmed/36496613 http://dx.doi.org/10.3390/foods11233802

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