A Mechanistic Perspective on Process-Induced Changes in Glucosinolate Content in Brassica Vegetables: A Review

Critical Reviews in Food Science and Nutrition

Volumn 55, Issue 6, 2015, Pages 823-838

  Nugrahedi, Probo Y ^a,b   Verkerk, Ruud ^a   Widianarko, Budi ^b   Dekker, Matthijs ^a  

^a WAGENINGEN UNIVERSITY   (Netherlands)

^b SOEGIJAPRANATA CATHOLIC UNIVERSITY   (Indonesia)

Author keywords

Brassica vegetable; Glucosinolates; health; mechanistic approach; processing

Indexed keywords

BIOCHEMISTRY; HEALTH; LEACHING; PROCESSING; VEGETABLES;

BRASSICA VEGETABLES; ENZYMATIC DEGRADATION; GLUCOSINOLATE CONTENTS; GLUCOSINOLATES; MECHANISTIC APPROACH; MICROWAVE PROCESSING; PROCESSING CONDITION; SHELF LIFE EXTENSIONS;

DERIVATIVES;

BRASSICA;

GLUCOSINOLATE; PLANT MEDICINAL PRODUCT;

BIOAVAILABILITY; BRASSICA; CHEMISTRY; COOKING; FERMENTATION; FOOD HANDLING; HEAT; MICROWAVE RADIATION; PROCEDURES; VEGETABLE;

BIOLOGICAL AVAILABILITY; BRASSICA; COOKING; FERMENTATION; FOOD HANDLING; GLUCOSINOLATES; HOT TEMPERATURE; MICROWAVES; PHYTOCHEMICALS; VEGETABLES;

EID: 84912083687     PISSN: 10408398     EISSN: 15497852     Source Type: Journal    
DOI: 10.1080/10408398.2012.688076     Document Type: Article

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