Freezing of edible flowers: Effect on microbial and antioxidant quality during storage

Edible flowers are a new gourmet product; however, they are not always available all years. Thus, it is essential to find out technologies to guarantee this product for a longer time. Flowers of four species (borage [Borago officinalis], heartsease [Viola tricolor], kalanchoe [Kalanchoe blossfeldian...

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Detalhes bibliográficos
Autor principal: Fernandes, Luana (author)
Outros Autores: Casal, Susana (author), Pereira, J.A. (author), Pereira, Ermelinda (author), Saraiva, Jorge A. (author), Ramalhosa, Elsa (author)
Formato: article
Idioma:eng
Publicado em: 2018
Assuntos:
Antioxidant activity
Edible flowers
Frozen
Ice cubes
Microbial quality
Storage
Texto completo:http://hdl.handle.net/10198/22301
País:Portugal
Oai:oai:bibliotecadigital.ipb.pt:10198/22301

Texto Completo

http://hdl.handle.net/10198/22301

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