The effect of processing on the amino acid content in green cauliflower

Authors

• Jacek Słupski Department of Raw Materials and Processing of Fruit and Vegetables, Agricultural University of Krakow, 122 Balicka, 30–149 Krakow, Poland
• Zofia Lisiewska Department of Raw Materials and Processing of Fruit and Vegetables, Agricultural University of Krakow, 122 Balicka, 30–149 Krakow, Poland
• Waldemar Kmiecik Department of Raw Materials and Processing of Fruit and Vegetables, Agricultural University of Krakow, 122 Balicka, 30–149 Krakow, Poland
• Piotr Gębczyński Department of Raw Materials and Processing of Fruit and Vegetables, Agricultural University of Krakow, 122 Balicka, 30–149 Krakow, Poland
• Lidia Sobczyńska Department of Raw Materials and Processing of Fruit and Vegetables, Agricultural University of Krakow, 122 Balicka, 30–149 Krakow, Poland

DOI: https://doi.org/10.2137/145960610791542316

Keywords:

green cauliflower, amino acids, blanching, cooking, freezing, culinary treatment

Abstract

The aim of the work was to evaluate the level of amino acids and quality of protein in fresh green cauliflower and in three kinds of products as eaten: fresh cauliflower after cooking