12 research outputs found
Evolution of antioxidants in dietary fiber powder produced from white cabbage outer leaves: effects of blanching and drying methods
Full text linkExperimental and modeling analysis of flavones extraction from Vaccinium bracteatum Thunb. leaves by ultrasound and microwave assisted simultaneously
Full text linkStability of encapsulated and non-encapsulated anthocyanin in yogurt produced with natural dye obtained from Solanum melongena L. Bark
Full text linkQuick supramolecular solvent-based microextraction for quantification of low curcuminoid content in food
Full text linkValorisation of black carrot pomace: microwave assisted extraction of bioactive phytoceuticals and antioxidant activity using Box–Behnken design
Full text linkThe drying process of Sarcocornia perennis: impact on nutritional and physico-chemical properties
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Young shoots of red cabbage are a better source of selected nutrients and glucosinolates in comparison to the vegetable at full maturity
Full text linkInfluence of Drying Processes and Pretreatments on Nutritional and Bioactive Characteristics of Dried Vegetables: A Review
Full text linkComparative Assessment of Free Radical Scavenging Ability of Green and Red Cabbage Based on Their Antioxidant Vitamins and Phytochemical Constituents
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