Development of new apple beverages rich in isothiocyanates by using extracts obtained from ultrasound-treated cauliflower by-products: Evaluation of physical properties and consumer acceptance
Sign Up to like & getrecommendations! Published in 2017 at "Journal of Food Composition and Analysis"
DOI: 10.1016/j.jfca.2016.10.001
Abstract: Abstract The objective of this study was to develop a new apple juice beverage enriched with isothiocyanates (ITC) – rich extracts obtained from cauliflower by-products. Ultrasound-assisted extraction (UAE) at different amplitudes (20–100%) and extraction times… read more here.
Keywords: development new; cauliflower products; extracts obtained; apple beverages ... See more keywords
Enhancement of Bioactive Constituents in Fresh Cauliflower By-Products in Challenging Climate Conditions
Sign Up to like & getrecommendations! Published in 2022 at "Antioxidants"
DOI: 10.3390/antiox11050958
Abstract: In order to mitigate the detrimental impact that climate change is having on plants, the study of new practices that allow for the reduction of such effects has become imperative. In addition, the revaluation of… read more here.
Keywords: cauliflower; climate; treated putrescine; outer leaves ... See more keywords