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
The Making of Species
Shopping Cart more
0 items
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)
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:
This Item Is Currently Unavailable.
Special Focus Titles
01.Social Anxiety Disorder: Recognition, Diagnosis and Management
02.Advances in Experimental Surgery. Volume 2
03.The Sub-Specialty Care of HIV-Infected Patients
04.The Language of Pedagogy Today: What are the New Teaching Challenges?
05.Strategies for Deep Learning with Digital Technology: Theories and Practices in Education
06.Millennials: Trends, Characteristics, and Perspectives
07.Corporate Social Responsibility (CSR): Practices, Issues and Global Perspectives
08.Virtual Worlds: Concepts, Applications and Future Directions
09.Castor and Lesquerella Oils: Production, Composition and Uses
10.Alternative Therapies in Latin America: Policies, Practices and Beliefs
11.Elementary Particles with Internal Structure in External Fields. Vol II. Physical Problems
12.Uniform Classification of Open Manifolds

Nova Science Publishers
© Copyright 2004 - 2018

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