Nova Publishers
My Account Nova Publishers Shopping Cart
HomeBooksSeriesJournalsReference CollectionseBooksInformationSalesImprintsFor Authors
            
  Top » Catalog » Books » Biology » Nutrition » Broccoli: Cultivation, Nutritional Properties and Effects on Health Chapters » My Account  |  Cart Contents  |  Checkout   
Quick Find
  
Use keywords to find the product you are looking for.
Advanced Search
What's New? more
Advances in Animal Science and Zoology. Volume 12
$250.00
Shopping Cart more
0 items
Information
Shipping & Returns
Privacy Notice
Conditions of Use
Contact Us
Notifications more
NotificationsNotify me of updates to Innovative Industrial Cooking Of Broccoli For Improving Health-Promoting Compounds (pp. 299-334)
Tell A Friend
 
Tell someone you know about this product.
Innovative Industrial Cooking Of Broccoli For Improving Health-Promoting Compounds (pp. 299-334) $100.00
Authors:  (Ginés Benito Martínez–Hernández, Perla A. Gómez, Francisco Artés–Hernández, and Francisco Artés, Postharvest and Refrigeration Group, Food Engineering Department, Technical University of Cartagena (UPCT), Paseo Alfonso XIII, Cartagena, Murcia, Spain, and others)
Abstract:
Broccoli has been described as an extraordinary health promoting Brassica specie.
There are a great number of epidemiological trials and laboratory studies supporting this
statement. Broccoli consumption has shown numerous beneficial properties such as
having chemopreventive, antioxidant, antitumor, antimutagenicity, anti–inflammatory,
antimicrobial, antiviral properties as well as resulting in reduction of coronary heart
disease risks. These properties are mainly related to its high content of phenolics
compounds, glucosinolates (isothiocyanates), carotenoids, vitamins, unsaturated fatty
acids, dietary fibre, minerals, etc. However, cooking treatments, like the ones used by the
industry for preparation of Fifth Range products, may induce reductions of such bioactive
compounds. For that reason, several studies have recently focused determining the effects
of conventional and innovative cooking treatments on these biocompounds in order to
establish the best processing conditions for better maintenance of the health-promoting
properties of this vegetable. 


Available Options:
Version:
This Item Is Currently Unavailable.
Special Focus Titles
01.Laryngeal Cancer: Risk Factors, Symptoms and Treatment
02.Breast Surgery: Indications and Techniques
03.Cursed? Biologic and Cultural Aspects of the Menstrual Cycle and Menstruation
04.The Uses of Cocoa and Cupuaçu Byproducts in Industry, Health, and Gastronomy
05.Agriculture, Food, and Food Security: Some Contemporary Global Issues
06.Fungicides: Perspectives, Resistance Management and Risk Assessment
07.Current Developments in Alexithymia - A Cognitive and Affective Deficit
08.Political Concerns and Literary Topoi in French Grand Opera
09.Abdul Aziz Said: The Mualim, The Inspiration
10.Teachers and Teaching: Global Practices, Challenges, and Prospects
11.A Comprehensive Investigation on Executive-Employee Pay Gap of Chinese Enterprises: Antecedents and Consequences
12.American Alligators: Habitats, Behaviors, and Threats

Nova Science Publishers
© Copyright 2004 - 2018

Innovative Industrial Cooking Of Broccoli For Improving Health-Promoting Compounds (pp. 299-334)