id	author	title	date	pages	extension	mime	words	sentence	flesch	summary	cache	txt
afs-5984	Słupski, Jacek; Lisiewska, Zofia; Kmiecik, Waldemar; Gębczyński, Piotr; Sobczyńska, Lidia	The effect of processing on the amino acid content in green cauliflower	2010	8	.pdf	application/pdf	5304	293	66	The effect of processing on the amino acid content in green cauliflower Jacek Słupski, Zofia Lisiewska*, Waldemar Kmiecik, Piotr Gębczyński and Lidia Sobczyńska Department of Raw Materials and Processing of Fruit and Vegetables, Agricultural University of Krakow, 122 Balicka, 30–149 Krakow, Poland, *email: rrlisiew@cyf-kr.edu.pl 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; and two types of frozen product: frozen cauliflower obtained using the traditional method (blanching-freezing-frozen storage-cooking); and by the modified method (cooking-frozen storage-defrosting-heating in a microwave oven). Key-words: green cauliflower, amino acids, blanching, cooking, freezing, culinary treatment Introduction In the countries of the European Union, cauliflower occupies an important position in the production of fresh and frozen vegetables (FAOSTAT 2008).	cache/afs-5984.pdf	txt/afs-5984.txt