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

Waseem, Muhammad; Akhtar, Saeed; Qamar, Muhammad; Saeed, Wisha; Ismail, Tariq; Esatbeyoglu, Tuba

Waseem, Muhammad; Akhtar, Saeed; Qamar, Muhammad; Saeed, Wisha; Ismail, Tariq; Esatbeyoglu, Tuba.

Afiliación

Waseem M; Department of Food Science and Technology, Faculty of Agriculture & Environment, Islamia University, Bahawalpur 63100, Pakistan.
Akhtar S; Faculty of Food Science and Nutrition, Department of Food Science and Technology, Bahauddin Zakariya University, Multan 60800, Pakistan.
Qamar M; Faculty of Food Science and Nutrition, Department of Food Science and Technology, Bahauddin Zakariya University, Multan 60800, Pakistan.
Saeed W; Faculty of Food Science and Nutrition, Department of Food Science and Technology, Bahauddin Zakariya University, Multan 60800, Pakistan.
Ismail T; Faculty of Food Science and Nutrition, Department of Food Science and Technology, Bahauddin Zakariya University, Multan 60800, Pakistan.
Esatbeyoglu T; Faculty of Food Science and Nutrition, Department of Food Science and Technology, Bahauddin Zakariya University, Multan 60800, Pakistan.

Foods ; 11(23)2022 Nov 25.

Article en En | MEDLINE | ID: mdl-36496613

Palabras clave

Brassica oleracea; antinutrients; bakery; fiber; fortification; functional food; leafy vegetables; microwave; mineral; pesticide

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Texto completo: 1 Colección: 01-internacional Base de datos: MEDLINE Idioma: En Revista: Foods Año: 2022 Tipo del documento: Article País de afiliación: Pakistán