Optimization of a blanching step to maximize sulforaphane synthesis in broccoli florets

Food Chemistry

Volumn 145, Issue , 2014, Pages 264-271

  Pérez, Carmen ^a   Barrientos, Herna ^a   Román, Juan ^a   Mahn, Andrea ^a  

^a UNIVERSIDAD DE SANTIAGO DE CHILE   (Chile)

Author keywords

Glucoraphanin; Glucosinolates; Hydrothermal treatment; Myrosinase

Indexed keywords

CENTRAL COMPOSITE DESIGNS; EFFECTS OF TEMPERATURE; GLUCORAPHANIN; GLUCOSINOLATES; HYDROTHERMAL TREATMENTS; MYROSINASE; RESPONSE SURFACE METHODOLOGY; STATISTICAL MODELING;

OPTIMIZATION;

BLANCHING;

GLUCOSINOLATE; SULFORAPHANE; THIOGLUCOSIDASE; GLUCORAPHANIN; GLYCOSIDASE; IMIDOESTER; ISOTHIOCYANIC ACID DERIVATIVE; SULFORAFAN;

ARTICLE; BROCCOLI; CONTROLLED STUDY; ENZYME ACTIVITY; FLORET; IMMERSION; PROCESS OPTIMIZATION; RESPONSE SURFACE METHOD; REVERSED PHASE HIGH PERFORMANCE LIQUID CHROMATOGRAPHY; SYNTHESIS; TEMPERATURE; BRASSICA; CHEMISTRY; FOOD HANDLING; HEAT; METABOLISM; PROCEDURES;

BRASSICA OLERACEA VAR. ITALICA;

BRASSICA; FOOD HANDLING; GLUCOSINOLATES; GLYCOSIDE HYDROLASES; HOT TEMPERATURE; IMIDOESTERS; ISOTHIOCYANATES;

EID: 84883638550     PISSN: 03088146     EISSN: 18737072     Source Type: Journal    
DOI: 10.1016/j.foodchem.2013.08.053     Document Type: Article

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