Effect of Thermal and Non-Thermal Processing on Nutritional, Functional, Safety Characteristics and Sensory Quality of White Cabbage Powder
This study was aimed to improve nutritional, functional and consumer safety aspects of cabbage powder (CP). White cabbage (<i>Brassica oleracea</i> var. <i>capitata f. alba</i>) was dehydrated to CP following microwave heating, blanching, alkali or acid washing treatments. Th...
| Main Authors: | , , , , , |
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| Format: | Article |
| Language: | English |
| Published: |
MDPI AG
2022-11-01
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| Series: | Foods |
| Subjects: | |
| Online Access: | https://www.mdpi.com/2304-8158/11/23/3802 |