Food Chem
Impact of processing and storage on the nutritional and sensory properties and bioactive components of Brassica spp. A review.
Martínez S, Armesto J, Gómez-Limia L, Carballo J
Brassica spp. are excellent sources of bioactive compounds. These vegetables are usually processed in the home, or by catering and food service indust ...
Read More
Source: PubMed
Phytochem Anal 2020 Jan 08
Rapid measurement of indole levels in Brassica vegetables using one millilitre binary organic extraction solvent and capillary electrophoresis-UV analysis.
Suparman, Inpota P, Phonchai A, Wilairat P, Chantiwas R
Brassica vegetables contain high levels of indole compounds which have been found to provide health benefits, especially as cancer-preventive agents. ...
Read More
Source: PubMed
Food Res. Int.
Changes in low molecular weight carbohydrates in kale during development and acclimation to cold temperatures determined by chromatographic techniques coupled to mass spectrometry.
Megías-Pérez R, Hahn C, Ruiz-Matute AI, Behrends B, Albach DC, Kuhnert N
Kale (Brassica oleracea) is a cool-season vegetable widely employed in the elaboration of diverse products such as tea and smoothies in USA or in the ...
Read More
Source: PubMed
