Allyl isothiocyanate enhances shelf life of minimally processed shredded cabbage

Food Chemistry

Volumn 183, Issue , 2015, Pages 265-272

  Banerjee, Aparajita ^a   Penna, Suprasanna ^a   Variyar, Prasad S ^a  

^a BHABHA ATOMIC RESEARCH CENTRE   (India)

Author keywords

Allyl isothiocyanate; Brassica oleracea; Browning; Gene expression; PAL; Shelf life

Indexed keywords

AMINO ACIDS; ENZYME ACTIVITY; ENZYME INHIBITION; GENE EXPRESSION; GENES; POLYOLS; TEMPERATURE;

ALLYL ISOTHIOCYANATE; BRASSICA OLERACEA; BROWNING; PAL; SHELF LIFE;

GENE EXPRESSION REGULATION;

ALLYL ISOTHIOCYANATE; ASCORBIC ACID; PHENOL DERIVATIVE; PHENYLALANINE AMMONIA LYASE; QUINONE DERIVATIVE; ISOTHIOCYANIC ACID DERIVATIVE;

ANTIOXIDANT ACTIVITY; ARTICLE; BRASSICA OLERACEA; CONTROLLED STUDY; DOWN REGULATION; ENZYME ACTIVITY; FOOD PROCESSING; FOOD QUALITY; GENE EXPRESSION; GLYCATION; HARVEST; LOW TEMPERATURE; REAL TIME POLYMERASE CHAIN REACTION; SHELF LIFE; STORAGE TEMPERATURE; UPREGULATION; BRASSICA; CHEMISTRY;

BRASSICA OLERACEA; BRASSICA OLERACEA VAR. CAPITATA;

BRASSICA; GENE EXPRESSION; ISOTHIOCYANATES; PHENYLALANINE AMMONIA-LYASE;

EID: 84925796373     PISSN: 03088146     EISSN: 18737072     Source Type: Journal    
DOI: 10.1016/j.foodchem.2015.03.063     Document Type: Article

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