Kinetic studies of the thermal degradation of sulforaphane and its hydroxypropyl-β-cyclodextrin inclusion complex

Food Research International

Volumn 53, Issue 1, 2013, Pages 529-533

  Wu, Yuanfeng ^a,b   Mao, Jianwei ^b,c   Mei, Lehe ^a   Liu, Shiwang ^b,c  

^a ZHEJIANG UNIVERSITY   (China)

^b ZHEJIANG UNIVERSITY OF SCIENCE AND TECHNOLOGY   (China)

^c Zhejiang Provincial Key Lab for Chem and Bio Processing Technology of Farm Produces   (China)

Author keywords

Hydroxypropyl cyclodextrin; Kinetics; Sulforaphane; Thermal degradation

Indexed keywords

ARRHENIUS EQUATION; CYCLODEXTRIN INCLUSION COMPLEXES; FIRST ORDER KINETICS; INCLUSION COMPLEX; PHARMACEUTICAL INDUSTRY; RETENTION RATIO; SULFORAPHANE; TEMPERATURE DEPENDENT;

ACTIVATION ENERGY; ENZYME KINETICS; KINETICS; PH; PYROLYSIS; RATE CONSTANTS; SOLUTIONS;

CYCLODEXTRINS;

EID: 84879490763     PISSN: 09639969     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodres.2013.05.017     Document Type: Article

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