Effect of water content and temperature on inactivation kinetics of myrosinase in broccoli (Brassica oleracea var. italica)

Food Chemistry

Volumn 163, Issue , 2014, Pages 197-201

  Oliviero, T ^a   Verkerk, R ^a   Van Boekel, M A J S ^a   Dekker, M ^a  

^a WAGENINGEN UNIVERSITY   (Netherlands)

Author keywords

Broccoli; Myrosinase; Thermal treatment; Water activity

Indexed keywords

ENZYMATIC HYDROLYSIS; HEAT TREATMENT;

BRASSICA OLERACEA VAR. ITALICA; BROCCOLI; FIRST ORDER REACTIONS; INACTIVATION KINETICS; INITIAL INACTIVATION; ISOTHIOCYANATES; MYROSINASE; WATER ACTIVITY;

RATE CONSTANTS;

THIOGLUCOSIDASE; WATER; GLYCOSIDASE;

ARTICLE; BROCCOLI; ENZYME ASSAY; ENZYME INACTIVATION; FREEZE DRYING; KINETICS; NONHUMAN; TEMPERATURE; THERMOSTABILITY; WATER CONTENT; ANTAGONISTS AND INHIBITORS; BRASSICA; CHEMISTRY; ENZYME STABILITY; ENZYMOLOGY; HUMAN; METABOLISM;

BRASSICA; ENZYME STABILITY; GLYCOSIDE HYDROLASES; HUMANS; KINETICS; TEMPERATURE; WATER;

EID: 84901336834     PISSN: 03088146     EISSN: 18737072     Source Type: Journal    
DOI: 10.1016/j.foodchem.2014.04.099     Document Type: Article

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