Influence of blanching treatments on colour, texture, chlorophylls content and sensory quality of broccoli (Brassica oleracea L.)

Original language	English
Publication status	Published - Oct 2005
Event	INTRADFOOD 2005 – Innovations in Traditional Foods: 2005 EFFoST Annual Meeting - Valencia, Spain Duration: 25 Oct 2005 → 28 Oct 2005

Conference

Conference	INTRADFOOD 2005 – Innovations in Traditional Foods
Country/Territory	Spain
City	Valencia
Period	25/10/05 → 28/10/05

Access to Document

• 72942220Final published version, 356 KBLicence: Unspecified

• http://hdl.handle.net/10400.14/6043Licence: Unspecified

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Gonçalves, E. M., Pinheiro, J., Abreu, M., Brandão, T. R. S., & Silva, C. L. M. (2005). Influence of blanching treatments on colour, texture, chlorophylls content and sensory quality of broccoli (Brassica oleracea L.). Poster session presented at INTRADFOOD 2005 – Innovations in Traditional Foods, Valencia, Spain. http://hdl.handle.net/10400.14/6043

Gonçalves, Elsa M. ; Pinheiro, Joaquina ; Abreu, Marta et al. / Influence of blanching treatments on colour, texture, chlorophylls content and sensory quality of broccoli (Brassica oleracea L.). Poster session presented at INTRADFOOD 2005 – Innovations in Traditional Foods, Valencia, Spain.

@conference{59aed5f2911e468b974ced905e564710,

title = "Influence of blanching treatments on colour, texture, chlorophylls content and sensory quality of broccoli (Brassica oleracea L.)",

author = "Gon{\c c}alves, {Elsa M.} and Joaquina Pinheiro and Marta Abreu and Brand{\~a}o, {Teresa R. S.} and Silva, {Cristina L. M.}",

year = "2005",

month = oct,

language = "English",

note = "INTRADFOOD 2005 – Innovations in Traditional Foods : 2005 EFFoST Annual Meeting ; Conference date: 25-10-2005 Through 28-10-2005",

}

Gonçalves, EM, Pinheiro, J, Abreu, M, Brandão, TRS & Silva, CLM 2005, 'Influence of blanching treatments on colour, texture, chlorophylls content and sensory quality of broccoli (Brassica oleracea L.)', INTRADFOOD 2005 – Innovations in Traditional Foods, Valencia, Spain, 25/10/05 - 28/10/05. <http://hdl.handle.net/10400.14/6043>

Influence of blanching treatments on colour, texture, chlorophylls content and sensory quality of broccoli (Brassica oleracea L.). / Gonçalves, Elsa M.; Pinheiro, Joaquina; Abreu, Marta et al.
2005. Poster session presented at INTRADFOOD 2005 – Innovations in Traditional Foods, Valencia, Spain.

Research output: Contribution to conference › Poster › peer-review

TY - CONF

T1 - Influence of blanching treatments on colour, texture, chlorophylls content and sensory quality of broccoli (Brassica oleracea L.)

AU - Gonçalves, Elsa M.

AU - Pinheiro, Joaquina

AU - Abreu, Marta

AU - Brandão, Teresa R. S.

AU - Silva, Cristina L. M.

PY - 2005/10

Y1 - 2005/10

M3 - Poster

T2 - INTRADFOOD 2005 – Innovations in Traditional Foods

Y2 - 25 October 2005 through 28 October 2005

ER -

Gonçalves EM, Pinheiro J, Abreu M, Brandão TRS, Silva CLM. Influence of blanching treatments on colour, texture, chlorophylls content and sensory quality of broccoli (Brassica oleracea L.). 2005. Poster session presented at INTRADFOOD 2005 – Innovations in Traditional Foods, Valencia, Spain.