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Brassica spp. are excellent sources of bioactive compounds. These vegetables are usually processed in the home, or by catering and food service industries, on the basis of convenience and taste preference. Shelf-life of these seasonal, perishable vegetables can be extended by preservation methods (e.g. freezing and canning), which usually involve blanching. Cooking, blanching, freezing and canning alter the physical and chemical characteristics of Brassica, and only some of the changes are desirable. We have reviewed the results of a large number of studies that assessed the effects of different treatments and storage conditions on various quality parameters in Brassica. These effects are important in relation to nutritional value, health benefits and attractiveness of the vegetables. The findings vary considerably for each bioactive component, depending on the treatments, conditions and matrices. Optimization of processing and storage conditions is, therefore, important to maximize the intake of beneficial compounds contained in Brassica spp.
This article was published in the following journal.
Name: Food chemistry
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A ZINC-containing exopeptidase primarily found in SECRETORY VESICLES of endocrine and neuroendocrine cells. It catalyzes the cleavage of C-terminal ARGININE or LYSINE residues from polypeptides and is active in processing precursors of PEPTIDE HORMONES and other bioactive peptides.
The processes and properties of living organisms by which they take in and balance the use of nutritive materials for energy, heat production, or building material for the growth, maintenance, or repair of tissues and the nutritive properties of FOOD.
The parts of a GENOME sequence that are involved with the different functions or properties of genomes as a whole as opposed to those of individual GENES.
Text editing and storage functions using computer software.
Concepts involved with nutritional physiology, including categories of substances eaten for sustenance, nutritional phenomena and processes, eating patterns and habits, and measurable nutritional parameters.
Food is any substance consumed to provide nutritional support for the body. It is usually of plant or animal origin, and contains essential nutrients, such as carbohydrates, fats, proteins, vitamins, or minerals. The substance is ingested by an organism ...