Kinetics of changes in glucosinolate concentrations during long-term cooking of white cabbage (Brassica oleracea L. ssp. capitata f. alba)

Journal of Agricultural and Food Chemistry

Volumn 56, Issue 6, 2008, Pages 2068-2073

  Volden, Jon ^a   Wicklund, Trude ^a   Verkerk, Ruud ^b   Dekker, Matthijs ^b  

^a NORWEGIAN UNIVERSITY OF LIFE SCIENCES   (Norway)

^b WAGENINGEN UNIVERSITY   (Netherlands)

Author keywords

Brassica oleracea L. ssp. capitata; Cabbage; Glucosinolates; Mathematical modeling; Processing; Rate constants

Indexed keywords

GLUCOSINOLATE;

ARTICLE; BRASSICA; CHEMISTRY; FOOD HANDLING; HEAT; KINETICS; METHODOLOGY; THEORETICAL MODEL; TIME;

BRASSICA; FOOD HANDLING; GLUCOSINOLATES; HEAT; KINETICS; MODELS, THEORETICAL; TIME FACTORS;

BRASSICA; BRASSICA OLERACEA; BRASSICA OLERACEA VAR. CAPITATA; BRASSICACEAE; CAPITATA;

EID: 41849144508     PISSN: 00218561     EISSN: None     Source Type: Journal    
DOI: 10.1021/jf0731999     Document Type: Article

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