Industrial applications of kale (Brassica oleracea var. sabellica) as a functional ingredient: a review

Waseem Khalida Department of Food Science, Faculty of Life Sciences, Government College University, Faisalabad, Pakistan

Iqrab Department of Biochemistry and Biotechnology, Faculty of Science, University of Gujrat, Gujrat, Pakistan

Fareed Afzala Department of Food Science, Faculty of Life Sciences, Government College University, Faisalabad, Pakistan

Muhammad Abdul Rahima Department of Food Science, Faculty of Life Sciences, Government College University, Faisalabad, Pakistan

Asma Abdul Rehmanc National Institute of Food Science and Technology, University of Agriculture Faisalabad, Punjab, Pakistan

Hadiqa Faiz ul Rasuld Center of Agricultural Biochemistry and Biotechnology, University of Agriculture Faisalabad, Punjab, Pakistan

Muhammad Sajid Arshada Department of Food Science, Faculty of Life Sciences, Government College University, Faisalabad, Pakistan

Saadia Ambreene University institute of Food Science and Technology, The University of Lahore, Lahore, Pakistan

Muhammad Zubairf Department of Home Economics, Government College University Faisalabad, Punjab, Pakistan

Saira Safdara Department of Food Science, Faculty of Life Sciences, Government College University, Faisalabad, Pakistan

Ammar Al-Fargag Department of Food Science, Faculty of Agriculture, Ibb University, Ibb, YemenCorrespondence[email protected] [email protected]

Mohammed Refaih Department of Biochemistry, College of Sciences, University of Jeddah, Jeddah, Saudi Arabia

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