Effect of pretreatment conditions on the allyl isothiocyanate from mustard meal

Journal of Food Science and Technology

Volumn 45, Issue 5, 2008, Pages 420-422

  Sharma, H K ^a   Garg, A ^a   Singh, Charanjiv ^a   Sarkar, B C ^a  

^a SANT LONGOWAL INSTITUTE OF ENGINEERING AND TECHNOLOGY   (India)

Author keywords

Allyl isothiocyanate; Ascorbic acid; Enzymatic hydrolysis; Mustard meal

Indexed keywords

CANNING; DISTILLATION; FOOD PRESERVATION; HEALTH;

ALLYL ISOTHIOCYANATE; ANTI-FUNGAL; ASCORBIC ACID; ENZYMATIC HYDROLYSIS; FOOD INDUSTRIES; FULL FACTORIAL DESIGN; MUSTARD MEAL; OPTIMIZED CONDITIONS; PRE-TREATMENT CONDITIONS; RESPONSE SURFACE METHODOLOGIES; THREE-LEVEL;

MATHEMATICAL MODELS;

BRASSICA;

EID: 49549097150     PISSN: 00221155     EISSN: None     Source Type: Journal    
DOI: None     Document Type: Article

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