The Effect of Drying Treatment on Pytochemical Content and Antioxidant Capacity of Broccoli (Brassica oleacea L.) By Using a Cabinet Dryer

• Main Authors: Mazarina Devi, Soenar Soekopitojo, Heri Pratikto, Aji Prasetya Wibawa, Mansoor Abdul Hamid
• Format: Conference or Workshop Item
• Language: English; English
• Published: 2022
• Subjects: TX341-641 Nutrition. Foods and food supply
• Online Access: https://eprints.ums.edu.my/id/eprint/33465/1/The%20Effect%20of%20Drying%20Treatment%20on%20Pytochemical%20Content%20and%20Antioxidant%20Capacity%20of%20Broccoli%20%28Brassica%20oleacea%20L.%29%20By%20Using%20a%20Cabinet%20Dryer.pdf; https://eprints.ums.edu.my/id/eprint/33465/2/The%20Effect%20of%20Drying%20Treatment%20on%20Pytochemical%20Content%20and%20Antioxidant%20Capacity%20of%20Broccoli%20%28Brassica%20oleacea%20L.%29%20By%20Using%20a%20Cabinet%20Dryer1.pdf; https://eprints.ums.edu.my/id/eprint/33465/; https://iopscience.iop.org/article/10.1088/1755-1315/1012/1/012035/pdf

Broccoli (Brassica oleacea L.) can be classified as a good value of agriculture product that contains high amount of active compounds but it is easily damaged due to improper handling and processing practices. A part of the flowers, its leaves and stems are also valuable parts but it's always t...