Innovative minimal processing of mini broccoli for keeping quality and safety and enhancing bioactive compounds
Director/a
Artés Calero, Francisco; Artés Hernández, Francisco A.Universidad
Universidad Politécnica de CartagenaFecha de lectura
2012-12-12Fecha de publicación
2012-12Editorial
Ginés Benito Martínez HernándezPalabras clave
BroccoliCoronary heart disease risk
Brassica specie
Kailan
Instituto de Biotecnología Vegetal (IBV)
Bimi
Brócoli
Col verde china
Enfermedades cardiovasculares
Formación de cataratas
Resumen
[ENG] Broccoli has been described as the ‘super–vegetable’ in the media after a great number of epidemiological and laboratory studies on this Brassica specie. These studies have shown numerous health–promoting properties of broccoli such as chemopreventive, antioxidant, antitumor, antimutagenicity, anti–inflammatory, antimicrobial, antiviral and reduction of coronary heart disease risk. These properties are related to the high content of broccoli in phenolic compounds, glucosinolates (isothiocyanates –ITC–), carotenoids, vitamins, fatty acids, minerals, etc. For these reasons, the broccoli consumption has been promoted, unless the Spanish consumers are still reluctant to this vegetable due to its slightly bitter and astringent flavour and sulphur aromas (when cooked). In order to promote its consumption, the breeding companies have developed natural broccoli hybrids with other Brassica species with milder flavour than conventional varieties, such as the kailan or Chinese broccoli. This ...
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