Impact of thermal processing on sulforaphane yield from Broccoli (Brassica oleracea L. ssp. italica)

Journal of Agricultural and Food Chemistry

Volumn 60, Issue 27, 2012, Pages 6743-6748

  Wang, Grace C ^a   Farnham, Mark ^b   Jeffery, Elizabeth H ^a  

^a UNIVERSITY OF ILLINOIS AT URBANA CHAMPAIGN   (United States)

^b AGRICULTURAL RESEARCH SERVICE   (United States)

Author keywords

broccoli; nitrile; steam; sulforaphane

Indexed keywords

BRASSICA OLERACEA; BROCCOLI; COFACTORS; DIRECT HYDROLYSIS; GLUCORAPHANIN; GLUCOSINOLATES; HEAT SENSITIVE; HYDROLYSIS PRODUCTS; INITIAL LOSS; MYROSINASE; NITRILE; PROOF OF CONCEPT; SULFORAPHANE;

CYANIDES; HYDROLYSIS; MICROWAVE HEATING; RAPID THERMAL ANNEALING; STEAM;

PLANTS (BOTANY);

ISOTHIOCYANIC ACID DERIVATIVE; PLANT EXTRACT; SULFORAFAN;

ARTICLE; BRASSICA; CHEMISTRY; COOKING; EVALUATION STUDY; HEAT; METHODOLOGY; MICROWAVE RADIATION;

BRASSICA; COOKING; HOT TEMPERATURE; ISOTHIOCYANATES; MICROWAVES; PLANT EXTRACTS;

BRASSICA OLERACEA; BRASSICA OLERACEA VAR. ITALICA;

EID: 84863889479     PISSN: 00218561     EISSN: 15205118     Source Type: Journal    
DOI: 10.1021/jf2050284     Document Type: Article

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