Influence of pressure/temperature treatments on glucosinolate conversion in broccoli (Brassica oleraceae L. cv Italica) heads

Food Chemistry

Volumn 112, Issue 3, 2009, Pages 646-653

  Van Eylen, D ^a   Bellostas, N ^b   Strobel, B W ^b   Oey, I ^a   Hendrickx, M ^a   Van Loey, A ^a   Sorensen H ^b   Sorensen J C ^b  

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

^b UNIVERSITY OF COPENHAGEN   (Denmark)

Author keywords

Broccoli; Glucosinolates; High pressure; Scorbigen; Sulforaphane

Indexed keywords

GLUCOSINOLATE; ISOTHIOCYANIC ACID; SULFORAPHANE; THIOGLUCOSIDASE;

ARTICLE; BROCCOLI; HYDROLYSIS; PRESSURE; TEMPERATURE;

BRASSICA OLERACEA; BRASSICA OLERACEA VAR. ITALICA; BRASSICACEAE;

EID: 49249109893     PISSN: 03088146     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodchem.2008.06.025     Document Type: Article

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