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Influence of Heat Treatment Prior to Fortification on Goitrogenic Compounds, Iodine Stability and Antioxidant

Agata Jankowska1, Monika Przeor1, Katarzyna Waszkowiak1

  • 1Department of Gastronomy Science and Functional Foods, Faculty of Food Science and Nutrition, Poznań University of Life Sciences, Wojska Polskiego 31, 61-624 Poznań, Poland.

Foods (Basel, Switzerland)
|January 28, 2026
PubMed

Keywords:
antioxidant activitycauliflowergoitrogensiodine fortificationphenolic compoundspre-treatment

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