Vitamin C, a water-soluble compound, is a natural antioxidant in many plant-based products,
possessing important nutritional benefits for human health. During fruit and vegetable …

Brassica vegetables are widely consumed mostly after processing and cooking. These
processing and cooking methods not only can affect the taste, texture, flavor and nutrients of …

Brassica spp. are excellent sources of bioactive compounds. These vegetables are usually
processed in the home, or by catering and food service industries, on the basis of …

The influence of processing (freezing at− 196° C in liquid N 2, FN sample; freeze-drying at−
50° C and 30 Pa, FD sample; and convective drying at 60° C and 2 m/s, CD sample) on …

Many consumers perceive the bitter taste or other sensory characteristic of vegetables as
unpleasant, posing a challenge to dietary recommendations aiming to increase vegetable …

Phenolic acids are thought to be beneficial for human health and responsible for vegetables'
health-promoting properties. Free, conjugated, and bound phenolic acids of seven …

BACKGROUND Current dietary guidelines recommend five or more fruit, vegetable, and
legume servings per day. Often, these products are eaten cooked, resulting in organoleptic …

Broccoli and green asparagus were cooked using boiling water, steam, microwave oven
and combi oven with overheated steam and combination of hot air with overheated steam …

Asparagus is highly appreciated for its organoleptic and nutritional characteristics and wild
genotypes are valuable components of traditional dishes. In this study, the physical and …

Cooking affects the quality and bioactivity of vegetables. The effect was investigated of
cooking conditions on the quality of Chinese kale subjected to either conventional boiling …