High-pressure treatments induce folate polyglutamate profile changes in intact broccoli (Brassica oleraceae L. cv. Italica) tissue

Food Chemistry

Volumn 111, Issue 1, 2008, Pages 220-229

  Verlinde, Philippe ^a   Oey, Indrawati ^a   Hendrickx, Marc ^a   Van Loey, Ann ^a  

^a LEUVEN FOOD SCIENCE AND NUTRITION RESEARCH CENTRE LFORCE   (Belgium)

Author keywords

Broccoli; Folate polyglutamates; High pressure processing; HPLC; Monoglutamates; Pteroylpolyglutamate hydrolase; Temperature; Vegetables

Indexed keywords

PTEROPTIN;

ARTICLE; BROCCOLI; CONTROLLED STUDY; FOLATE METABOLISM; FOOD PACKAGING; HIGH PERFORMANCE LIQUID CHROMATOGRAPHY; HYPERBARISM; NONHUMAN; PLANT TISSUE; PROTEIN ANALYSIS; PROTEIN DEGRADATION; PROTEIN DEPLETION; PROTEIN STABILITY; TEMPERATURE DEPENDENCE; THERMAL EXPOSURE;

BRASSICA OLERACEA; BRASSICA OLERACEA VAR. ITALICA;

EID: 43649091653     PISSN: 03088146     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodchem.2008.03.065     Document Type: Article

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