Changes in carbohydrate and glucosinolate composition in white cabbage (Brassica oleracea var. capitata) during blanching and treatment with acetic acid

Glucosinolates inBrassicavegetables: The influence of the food supply chain on intake, bioavailability and human health

“…Furthermore, differences in leaf thickness and waxiness, fibre content and composition could contribute to the variation in losses. Other explanations could be the variation in diffusivity of the GLSs [142].…”

Effects of conventional and ultrasound blanching on enzyme inactivation and carbohydrate content of carrots

“…In some cases, a certain residual PME is preferred since, after drying, the texture of rehydrated product can be improved [10,11]; this is possible by blanching at low temperature and for long time (LTLT). Although the beneficial effects of blanching depend on the degree of thermal treatment applied, the quality and bioactivity of the final product can be negatively affected due to the destruction of nutrients relatively unstable to heat, the loss of water-soluble components by leaching and the changes in texture with this sample pretreatment [12,13].…”

Bioinformatics Analysis of the GenesCYP79B2in Cabbage (Brassica oleraceavar.capitata)

“…The amino acid types and proportions of the Boc CYP79B2 genes were shown in Figure 2, the highest number in each gene is Leucine (Leu), the lowest number of amino acid in BocCYP79B2. 1 (Fig. 3).…”

“…In China, cabbage is an important vegetable crop, and consumed considerable every years. Cabbage is generally grown for its leafy head as common edible part, which are crispy, tender, and tasty [1]. Besides its good flavor, cabbage is also a rich source of nutrients, antioxidants, and anticarcinogenic compounds, including carbohydrates, vitamin C, carotenoids, and glucosinolates [1][2].…”