Health-Promoting Properties of Processed Red Cabbage (<i>Brassica oleracea</i> var. <i>capitata</i> f. <i>rubra</i>): Effects of Drying Methods on Bio-Compound Retention

Health-Promoting Properties of Processed Red Cabbage (<i>Brassica oleracea</i> var. <i>capitata</i> f. <i>rubra</i>): Effects of Drying Methods on Bio-Compound Retention

The aim of this work is to describe the effect of convective drying (CD), vacuum drying (VD), infrared drying (IRD), low-temperature vacuum drying (LTVD) and freeze drying (FD) on bio-compound retention of red cabbage and its beneficial health properties. The total phenolics content (TPC), flavonoid...

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Bibliographic Details
Main Authors: Nicol Mejías, Antonio Vega-Galvez, Luis S. Gomez-Perez, Alexis Pasten, Elsa Uribe, Anielka Cortés, Gabriela Valenzuela-Barra, Javiera Camus, Carla Delporte, Giuliano Bernal
Format: Article
Language:English
Published: MDPI AG 2024-03-01
Series:Foods
Subjects:
anti-inflammatory
antioxidants
antiproliferative
bio-compounds
drying
red cabbage
Online Access:https://www.mdpi.com/2304-8158/13/6/830

Internet

https://www.mdpi.com/2304-8158/13/6/830

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