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
Chemistry Research Summaries. Volume 19
$230.00
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.Positive Youth Development: Long Term Effects in a Chinese Program
02.Anticancer Therapies: Advances in Research and Applications
03.From Dreamers to Doers: The Art and Science of Educational Project Management
04.Delirium: Prevention, Symptoms and Treatment
05.Mindfulness: Past, Present and Future Perspectives
06.Classrooms. Volume 2: Academic Content and Behavior Strategy Instruction for Students With and Without Disabilities
07.Bicycles: Helmet Use of Adolescents at Independent Schools
08.Alzheimer’s Disease: Awareness among Young Adults
09.What Your Eyes Tell Your Brain about Art: Insights from Neuroaesthetics and Scanpath Eye Movements
10.Pain: Management, Issues and Controversies
11.Gifted Underachiever
12.Biological Conservation in the 21st Century: A Conservation Biology of Large Wildlife

Nova Science Publishers
© Copyright 2004 - 2017

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