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Blanching impact on pigments, glucosinolates, and phenolics of dehydrated brocc...

Ferreira, Sónia S.; Monteiro, Filipa; Passos, Cláudia P.; Silva, Artur M. S.; Wessel, Dulcenia Ferreira; Coimbra, Manuel A.; Cardoso, Susana M.

Because of high water content, the valorisation of broccoli by-products requires dehydration that can preserve bioactive compounds. Blanching pre-treatment has been reported to improve the drying rate of broccoli. As a thermal treatment, it promotes also enzyme inactivation. Therefore, in this study, the impact of pre-dehydration blanching step, freeze-drying, air-drying at 40 °C, and microwave hydrodiffusion a...

Date: 2020   |   Origin: RIA - Repositório Institucional da Universidade de Aveiro
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