Magnor Hansen

TL;DR: The effects of various factors in the supply chain of Brassica vegetables including breeding, cultivation, storage and processing on intake and bioavailability of GLSs are extensively discussed in this article.

TL;DR: The effects of various thermal processing treatments (blanching, boiling and steaming) of red cabbage, Brassica oleracea L. ssp. capitata f. rubra cv. as discussed by the authors, were assessed for the levels of glucosinolates (GLS), total phenols (TP), total monomeric anthocyanins (TMA), l -ascorbic acid (L-AA) and soluble sugars, as well as for the antioxidant potential by the ferric reducing ability power (FRAP) and oxygen radical absorbance capacity (OR

TL;DR: In this article, five different varieties of cauliflower (Brassica oleracea L. ssp. botrytis); two white (cv. ‘Aviso’, ‘Dania’), one purple (v. l -AA was significantly reduced by 14% in all cultivars by steaming.

TL;DR: In this article, the authors examined how glucosinolate (GLS) levels in broccoli flower buds are affected by storage time, temperature and radiation treatments in an experiment with multi-level design simulating commercial storage conditions from harvest until consumer purchase.

TL;DR: In this article, the changes in vitamin C, l -ascorbic acid (AA) and l -dehydroascorbric acid (DHA) levels in broccoli flower buds were examined during pre-storage and storage periods, simulating refrigerated transport with wholesale distribution and retail, respectively.