Glucosinolate composition of brassica is affected by postharvest, food processing and myrosinase activity

Journal of Food Processing and Preservation

Volumn 36, Issue 3, 2012, Pages 214-224

  Aires, A ^a   Carvalho, R ^b   Rosa, E ^a  

^a UNIVERSITY OF TRÁS OS MONTES AND ALTO DOURO   (Portugal)

^b UNIVERSITY OF TRÁS OS MONTES AND ALTO DOURO   (Portugal)

Author keywords

[No Author keywords available]

Indexed keywords

BOILING WATER; BRASSICA; BRASSICA OLERACEA; BRASSICA RAPA; COOKING METHODS; DRY WEIGHT; ENDOGENOUS ENZYME; GLUCOSINOLATES; MYROSINASE; POSTHARVEST; TEMPERATURE REGIMES;

DEGRADATION; DERIVATIVES; HIGH PERFORMANCE LIQUID CHROMATOGRAPHY;

FOOD PROCESSING;

BRASSICA; BRASSICA OLERACEA; BRASSICA RAPA;

EID: 84862173822     PISSN: 01458892     EISSN: 17454549     Source Type: Journal    
DOI: 10.1111/j.1745-4549.2011.00581.x     Document Type: Article

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