Thermally induced degradation of sulfur-containing aliphatic glucosinolates in broccoli sprouts (Brassica oleracea var. Italica) and model systems

Journal of Agricultural and Food Chemistry

Volumn 60, Issue 9, 2012, Pages 2231-2241

  Hanschen, Franziska S ^a   Platz, Stefanie ^a   Mewis, Inga ^b   Schreiner, Monika ^b   Rohn, Sascha ^c   Kroh, Lothar W ^a  

^a TECHNISCHE UNIVERSITÄT BERLIN   (Germany)

^b Inst Veg Orn Crops G Erfurt   (Germany)

^c UNIVERSITY OF HAMBURG   (Germany)

Author keywords

Broccoli sprouts (Brassica oleracea var. italica); Cooking; Glucosinolates; Isothiocyanates; Nitriles; Roasting; Structure reactivity relationship; Thermally induced degradation

Indexed keywords

BRASSICA OLERACEA; GLUCOSINOLATES; ISOTHIOCYANATES; NITRILES; ROASTING; STRUCTURE-REACTIVITY RELATIONSHIPS; THERMALLY INDUCED;

CALCINATION; CHEMICAL ANALYSIS; COOKING; CYANIDES; DEGRADATION; DERIVATIVES; SULFUR; THERMODYNAMIC STABILITY; VALUE ENGINEERING;

THERMAL PROCESSING (FOODS);

GLUCOSINOLATE; IRON; SULFUR;

ARTICLE; BRASSICA; CHEMISTRY; DRUG STABILITY; FOOD HANDLING; HEAT; METHODOLOGY; PH;

BRASSICA; DRUG STABILITY; FOOD HANDLING; GLUCOSINOLATES; HOT TEMPERATURE; HYDROGEN-ION CONCENTRATION; IRON; SULFUR;

BRASSICA OLERACEA VAR. ITALICA;

EID: 84859740566     PISSN: 00218561     EISSN: 15205118     Source Type: Journal    
DOI: 10.1021/jf204830p     Document Type: Article

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