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Blanching As A Treatment Process: Effect On Polyphenols And Antioxidant Capacity Of Cabbage, Nissreen Abu-Ghannam, Amit Jaiswal
Blanching As A Treatment Process: Effect On Polyphenols And Antioxidant Capacity Of Cabbage, Nissreen Abu-Ghannam, Amit Jaiswal
Books/Book Chapters/ Proceedings
Cabbage is considered an excellent source ofpolyphenolswith substantial antioxidant properties associated with the alleviation of oxidative stress and the prevention of free-radical mediated diseases. Many cabbage varieties are typically blanched prior to consumption mainly to enhance associated sensory attributes. Conventional hot water (80-100°C) or steam blanching are the most industrially applied methods. Blanching causes adverse losses in the antioxidant capacity of cabbage with over 70% resultingwithin the first few minutes. Blanching time, water to cabbage ratio and cabbage variety are the main determinants of the extent of antioxidant losses. The effect of the blanching temperature is of a lesssignificance particularlywithin …
Non-Dairy Probiotic Products, Nissreen Abu-Ghannam, Gaurav Rajauria
Non-Dairy Probiotic Products, Nissreen Abu-Ghannam, Gaurav Rajauria
Books/Book Chapters/ Proceedings
The term probiotic was technically defined as “live microorganisms which upon ingestion in certain numbers exert health benefits beyond inherent nutrition” (FAO/ WHO 2001). This definition requires that the microorganisms must be alive and present in high numbers, generally more than 109 cells per daily ingested dose. Probiotic food products are considered as functional foods which are defined to contain health-promoting components beyond traditional nutrients and the addition of probiotic cultures is one approach in which foods could be modified to become functional.