Effect of storage on the content of indole-glucosinolate breakdown products and vitamin C of sauerkrauts treated by high hydrostatic pressure

LWT

Volumn 53, Issue 1, 2013, Pages 285-289

  Peñas, Elena ^a   Limón, Rocío I ^a   Vidal Valverde, Concepción ^a   Frias, Juana ^a  

^a INSTITUTE OF FOOD SCIENCE   (Spain)

Author keywords

Cabbage; High hydrostatic pressure; Indole glucosinolate breakdown products; Sauerkraut; Storage; Vitamin C

Indexed keywords

FOOD STORAGE; HYDRAULICS; POLYCYCLIC AROMATIC HYDROCARBONS; SODIUM CHLORIDE;

CABBAGE; GLUCOSINOLATE BREAKDOWN PRODUCTS; HIGH HYDROSTATIC PRESSURE; INDOLE 3 ACETONITRILES; INDOLE 3 CARBINOLS; INDOLE GLUCOSINOLATE BREAKDOWN PRODUCT; REFRIGERATED STORAGES; SAUERKRAUT; SPONTANEOUS FERMENTATION; VITAMIN C;

HYDROSTATIC PRESSURE;

BRASSICA OLERACEA VAR. CAPITATA; LACTOBACILLUS PLANTARUM; LEUCONOSTOC MESENTEROIDES;

EID: 84876697587     PISSN: 00236438     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.lwt.2013.01.015     Document Type: Article

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