Salicornia ramosissima as a salt substitute in the fermentation of white cabbage
Sign Up to like & getrecommendations! Published in 2021 at "Journal of Food Science and Technology"
DOI: 10.1007/s13197-021-05047-y
Abstract: This research aimed to study the fermentation of white cabbage ( Brassica oleracea ) replacing salt, totally or partially, with halophyte Salicornia ramosissima , to reduce the sodium content in the final products. Three fermentation… read more here.
Keywords: fermentation; white cabbage; fermentation white; salicornia ... See more keywords
Phytochemical characterization, and antioxidant and antimicrobial activities of white cabbage extract on the quality and shelf life of raw beef during refrigerated storage
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DOI: 10.1039/d0ra06727j
Abstract: Brassica vegetables are well-characterized, containing a wide-spectrum of phenolic compounds that are responsible for their diverse biological activities like antioxidant and antimicrobial activities. read more here.
Keywords: antimicrobial activities; white cabbage; activities white; phytochemical characterization ... See more keywords
A new and efficient method for producing food ingredients high in l-ornithine using unused parts of white cabbage (Brassica oleracea var. capitata).
Sign Up to like & getrecommendations! Published in 2022 at "Journal of food biochemistry"
DOI: 10.1111/jfbc.14384
Abstract: A surplus of unused parts of vegetables (e.g., white cabbage [cabbage] cores and outer leaves) is generated daily by factories of fresh-cut vegetables. These parts are difficult to effectively utilize and are often discarded as… read more here.
Keywords: food; method; white cabbage; ornithine ... See more keywords
Salinity Stress as an Elicitor for Phytochemicals and Minerals Accumulation in Selected Leafy Vegetables of Brassicaceae
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DOI: 10.3390/agronomy11020361
Abstract: The potential role of NaCl (50–200 mM) as an eustressor for the accumulation of health promoting phytochemicals and maintaining the homeostasis of macro- and micro-elements in three, hydroponically grown Brassica leafy vegetables (Chinese cabbage, white… read more here.
Keywords: white cabbage; stress; accumulation; leafy vegetables ... See more keywords
Effect of Different Forms of Sulfur Fertilization on Bioactive Components and Antioxidant Activity of White Cabbage (Brassica Oleracea L.)
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DOI: 10.3390/app11188784
Abstract: Cruciferous vegetables are very popular in latitudes corresponding to central and eastern Europe. They are rich in bioactive compounds such as chlorophylls, carotenoids, and polyphenols. The type and quality of fertilization has a significant impact… read more here.
Keywords: fertilization; white cabbage; sulfur fertilization; effect ... See more keywords
Effect of Thermal and Non-Thermal Processing on Nutritional, Functional, Safety Characteristics and Sensory Quality of White Cabbage Powder
Sign Up to like & getrecommendations! Published in 2022 at "Foods"
DOI: 10.3390/foods11233802
Abstract: This study was aimed to improve nutritional, functional and consumer safety aspects of cabbage powder (CP). White cabbage (Brassica oleracea var. capitata f. alba) was dehydrated to CP following microwave heating, blanching, alkali or acid… read more here.
Keywords: cabbage; white cabbage; nutritional functional; ppm ppm ... See more keywords