Quality of Brussels sprouts (Brassica oleracea L. gemmifera DC) as affected by blanching method

Kinetic evaluation of colour, texture, polyphenols and antioxidant capacity of Irish York cabbage after blanching treatment

“…Results showed that blanching had a severe effect on chroma; as the temperature and time of processing increased the value of chroma decreased. Similar findings were observed by Viña et al (2007) and Lespinard, Goñi, Salgado, and Mascheroni (2009). These authors studied the effects of blanching on colour of Brussels sprouts and mushrooms and found that blanching leads to fading of colour from dark to light with increased temperature.…”

Modelling kinetics of watercress (Nasturtium officinale) colour changes due to heat and thermosonication treatments

“…Oruña-Concha et al (1997) observed that chlorophyll a and b contents in blanched padron peppers (100°C, 4 min) decreased by 13 and 28%, respectively. Turkmen, Poyrazoglu, Sari, and Velioglu (2006) reported values of chlorophylls retention of 19-100%, depending on the vegetable type and cooking method, and Viña et al (2007), in a work with Brussels sprouts, observed also higher values of chlorophylls in the blanched samples (1 min and 3 min, 100°C). The chlorophyll content is highly dependent on the kind of vegetable and chlorophyll distribution in the plant, and also on the methodologies used for the study.…”

Effect of microwave pretreatment on the kinetics of ascorbic acid degradation and peroxidase inactivation in different parts of green asparagus (Asparagus officinalis L.) during water blanching

“…Soysal and Söylemez (2005) also reported that microwave heating was more effective for inactivating POD and preserving ascorbic acid in carrot than thermal treatment. Viña et al (2007) suggested that microwaves pre-blanching showed no deleterious effect on ascorbic acid content of Brussels sprouts.…”