Search results for: JARMUŻ

• Marta Jarmuz Inz

  People

• Effect of culinary treatment on chnages in the contents of selected nutrients and non-nutrients in curly kale (Brassica oleracea var. acephala)

  Publication

  • J. Kapusta-Duch
  • B. Kusznierewicz
  • T. Leszczyńska
  • B. Borczak

  - JOURNAL OF FOOD PROCESSING AND PRESERVATION - Year 2016

  Kale has a great nutritive value, very high antioxidant activity and pro-healthypotential. The level of phytochemicals and related bioactive compounds arestrongly dependent on pre and postharvest stages of production chain (domestic orindustrial). The study investigated changes in the levels of vitamin C, b-carotene,total polyphenols, antioxidant activity, degradation products of glucosinolates aswell as nitrates and nitrites in...

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