Comparison of total isothiocyanates content in vegetable juices during high pressure treatment, pasteurization and freezing

High Pressure Research

Volumn 27, Issue 1, 2007, Pages 147-149

  Trska, J ^a   Vrchotov, N ^a   Houska, M ^b   Strohalm, J ^b  

^a Institute of Systems Biology and Ecology CAS   (Czech Republic)

^b FOOD RESEARCH INSTITUTE PRAGUE   (Czech Republic)

Author keywords

Broccoli juice; Foods; High pressure treatments; Sulforaphane; Vegetable juices

Indexed keywords

CONCENTRATION (PROCESS); FOOD PRESERVATION; FREEZING; HIGH PRESSURE EFFECTS; NITROGEN COMPOUNDS;

BROCCOLI JUICE; HIGH PRESSURE TREATMENT; ISOTHIOCYANATES (ITC); PASTEURIZATION; SPROUTS; SULFORAPHANE; VEGETABLE JUICES;

FOOD PRODUCTS;

EID: 34047172082     PISSN: 08957959     EISSN: 14772299     Source Type: Journal    
DOI: 10.1080/08957950601082565     Document Type: Article

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