Partager

Activité antioxydant et qualité du chou indien (Brassica oleracea var. capitata) de 4e gamme.

Antioxidant activity and quality of minimally processed Indian cabbage (Brassica oleracea var. capitata).

Auteurs : CHARANJIT K., KAPOOR H. C.

Type d'article : Article

Résumé

The effect of different dip treatments and storage period on the antioxidant activity and biochemical quality of Indian cabbage for minimal processing was studied. A gradual decrease in total antioxidant activity was observed during storage at 6 °C with no detectable activity at the end of 9 days in all the dip treatments, except in treatments containing combinations of ascorbic acid and citric acid, and ascorbic acid alone (10 g/litre each). Possibility of considering antioxidant activity as a marker of shelf life has also been proposed.

Détails

  • Titre original : Antioxidant activity and quality of minimally processed Indian cabbage (Brassica oleracea var. capitata).
  • Identifiant de la fiche : 2005-2048
  • Langues : Anglais
  • Source : J. Food Process. Preserv. - vol. 25 - n. 5
  • Date d'édition : 2001

Liens


Voir d'autres articles du même numéro (1)
Voir la source

Indexation