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《Farm Products Processing》 2015-21
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Advances Innutritional Value and Deep Processing of Broccoli

WU Guanghui;BI Taotao;Luohe Vocational College of Food;  
Broccoli is known as the"crown vegetables",its products,broccoli buds and as waste broccoli stem leaf,both of which contain rich nutrients and nutritional value is higher. Research progress of deep processing are reviewed in this paper.The nutritional value of broccoli,broccoli chlorophyll contents of functional ingredients,lutein,flavonoids,pigment,sugar extraction, food processing, frozen process, broccoli further research and industrial development has a certain reference value.
【CateGory Index】: S635.3;TS255.5
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【Citations】
Chinese Journal Full-text Database 10 Hits
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【Co-citations】
Chinese Journal Full-text Database 10 Hits
1 WU Guanghui;BI Taotao;Luohe Vocational College of Food;;Advances Innutritional Value and Deep Processing of Broccoli[J];农产品加工;2015-21
2 WANG Zheng;WANG Guo-kai;LIU Jin-song;CAI Bai-xiang;GAO Wei-na;WANG Gang;School of Pharmacy,Anhui University of Chinese Medicine & Anhui Key Laboratory of Modern Chinese Materia Medica;;Optimization of Extraction Technique for Total Flavonoids in Kalimeris indica(L.) Sch-Bip by Response Surface Analysis[J];安徽中医药大学学报;2015-05
3 Yang Ran;Xi Meng-lu;Xiong Ke;Li Xiu-ting;Beijing Laboratory for Food Quality and Safety, Beijing Technology & Business University (BTBU);Beijing Higher Institution Engineering Research Centre of Food Additives and Ingredients, Beijing Technology & Business University (BTBU);Beijing Key Laboratory of Flavour Chemistry,Beijing Technology and Business University (BTBU);;Research on the Progress of the Quick-frozen Vegetables Technology[J];食品工业;2015-07
4 SUN Jincai;ZHI Yanjie;YANG Hua;QI Xiangyang;Zhejiang Pharmaceutical College;Zhejiang Wanli University;;Broccoli Powder Spray Drying Processing and Preservation Properties[J];农产品加工;2015-08
5 JI Shujuan;CHE Shuoyan;ZHOU Qian;WEI Baodong;CHENG Shunchang;College of Food Science,Shenyang Agricultural University;;Effects of Modified Atmosphere Packaging with Spontaneously Released CO_2 on the Quality of Different Broccoli Varieties during Shelf Life at Room Temperature[J];食品科学;2015-22
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7 CHEN Jian-fu;SHI Wei-mei;Department of Food and Biology Engineering;The Applied Technical Engineering Center of Further Processing and Safety of Agricultural Products,Higher Education Institutions in Fujian Province;College of Pharmacy,Gannan Medical University;;Optimization of Cellulase Assisted Extraction Total Flavonoids fromBroccoli Using Response Surface Method[J];四川农业大学学报;2014-03
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9 SUN Wen-juan;ZHANG Min;MAO Pei-cheng;FAN Dong-cui;School of Food Science and Technology,Jiangnan University;Haitong Food Group Company;;Study on Ultrasonic-Assisted Desugar of Red Bayberry Juice Concentrated[J];食品与生物技术学报;2013-12
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Chinese Journal Full-text Database 10 Hits
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