Effects of Processing on Quality Attributes of Osmo-Dried Broccoli Stalk Slices
Sign Up to like & getrecommendations! Published in 2019 at "Food and Bioprocess Technology"
DOI: 10.1007/s11947-019-02282-2
Abstract: In this study, the broccoli stalk was converted into dried product by using the osmotic dehydration as pre-treatment followed by microwave-assisted hot air drying as finish drying. The influences of these processing steps on the… read more here.
Keywords: quality; broccoli stalk; effects processing; stalk slices ... See more keywords
Pectins from food waste: Characterization and functional properties of a pectin extracted from broccoli stalk
Sign Up to like & getrecommendations! Published in 2020 at "Food Hydrocolloids"
DOI: 10.1016/j.foodhyd.2020.105930
Abstract: Abstract Currently about 60–75% of world broccoli production is wasted during harvesting. The aim of the present study was to extract and characterise the pectin present in broccoli stalks and to evaluate its functional properties.… read more here.
Keywords: functional properties; pectin extracted; pectins food; broccoli stalk ... See more keywords