Effect of blanching and treatment with a salt solution on the biological value of broccoli

Effect of blanching and treatment with a salt solution on the biological value of broccoli

We studied and analyzed the components of the biological value of broccoli, the variety of Parthenon, cultivated in the regions of Ukraine. The research results are reported, the changes in the content of ascorbic acid, isothiocyanates were analyzed, as well as a pigment composition: chlorophyll and...

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Bibliographic Details
Main Authors: Svitlana Belinska, Nataliia Kamienieva, Stanislava Levytska, Sergiy Rogalskiy
Format: Article
Language:English
Published: PC Technology Center 2018-06-01
Series:Eastern-European Journal of Enterprise Technologies
Subjects:
broccoli
biologically active substances
vitamin C
isothiocyanates
chlorophyll
pre-treatment
Online Access:http://journals.uran.ua/eejet/article/view/133307

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