The potential to intensify sulforaphane formation in cooked broccoli (Brassica oleracea var. italica) using mustard seeds (Sinapis alba)

Food Chemistry

Volumn 138, Issue 2-3, 2013, Pages 1734-1741

  Ghawi, Sameer Khalil ^a   Methven, Lisa ^a   Niranjan, Keshavan ^a  

^a UNIVERSITY OF READING   (United Kingdom)

Author keywords

Broccoli; Mustard seeds; Myrosinase; Processing; Sulforaphane

Indexed keywords

BRASSICA OLERACEA VAR. ITALICA; BROCCOLI; CHEMOPREVENTIVE; GLUCORAPHANIN; GLUCOSINOLATES; HYDROLYSIS PRODUCTS; IN-VACUUM; ISOFORMS; MUSTARD SEEDS; MYROSINASE; NATURALLY OCCURRING; SINAPIS ALBA; SULFORAPHANE; THERMAL INACTIVATION; WATER BATHS;

CYANIDES; PROCESSING;

HYDROLYSIS;

GLUCORAPHANIN; NITRILE; SULFORAPHANE; THIOGLUCOSIDASE; UNCLASSIFIED DRUG;

ARTICLE; BATH; BROCCOLI; DEGRADATION; ENZYME ACTIVITY; ENZYME STABILITY; HIGH PERFORMANCE LIQUID CHROMATOGRAPHY; HYDROLYSIS; MUSTARD; THERMOSTABILITY;

BRASSICA; COOKING; GLUCOSINOLATES; HOT TEMPERATURE; IMIDOESTERS; MUSTARD PLANT; SEEDS; THIOCYANATES;

BRASSICA OLERACEA VAR. ITALICA; SINAPIS ALBA;

EID: 84873736641     PISSN: 03088146     EISSN: 18737072     Source Type: Journal    
DOI: 10.1016/j.foodchem.2012.10.119     Document Type: Article

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