Comparison of the degradation and leaching kinetics of glucosinolates during processing of four Brassicaceae (broccoli, red cabbage, white cabbage, Brussels sprouts)

Innovative Food Science and Emerging Technologies

Volumn 25, Issue C, 2014, Pages 58-66

  Sarvan, Irmela ^a   Verkerk, Ruud ^a   Van Boekel, Martinus ^a   Dekker, Matthijs ^a  

^a WAGENINGEN UNIVERSITY   (Netherlands)

Author keywords

Brassica vegetable; Cooking; Food model; Glucosinolates; Mathematical modeling; Processing

Indexed keywords

INDUSTRIAL RESEARCH; LEACHING; MATHEMATICAL MODELS; METABOLITES; PARAMETER ESTIMATION; PROCESSING; STABILITY; VEGETABLES;

BRASSICA VEGETABLES; DIFFERENT MECHANISMS; FOOD MODELING; GLUCOSINOLATE CONTENTS; GLUCOSINOLATES; HEALTH-RELATED QUALITY; NUTRITIONAL QUALITIES; SECONDARY METABOLITES;

COOKING;

BRASSICA; BRASSICA OLERACEA VAR. CAPITATA; BRASSICA OLERACEA VAR. GEMMIFERA; BRASSICA OLERACEA VAR. ITALICA; BRASSICACEAE; PIERIS RAPAE;

EID: 84927797731     PISSN: 14668564     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.ifset.2014.01.007     Document Type: Article

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