Quantitative human exposure model to assess the level of glucosinolates upon thermal processing of cruciferous vegetables

LWT

Volumn 63, Issue 1, 2015, Pages 253-261

  Tiwari, Uma ^a   Sheehy, Eimile ^a   Rai, Dilip ^b   Gaffney, Michael ^b   Evans, Paul ^a   Cummins, Enda ^a  

^a UNIVERSITY COLLEGE DUBLIN   (Ireland)

^b TEAGASC FOOD RESEARCH CENTRE   (Ireland)

Author keywords

Cruciferous vegetables; Glucosinolates; Health benefits; Processing; Simulation model

Indexed keywords

BLANCHING; HEAT TREATMENT; NUTRITION; PROCESSING; SENSITIVITY ANALYSIS; VEGETABLES;

AVERAGE CORRELATION COEFFICIENTS; CRUCIFEROUS VEGETABLES; GLUCOSINOLATES; HEALTH BENEFITS; HUMAN EXPOSURE MODELING; MATHEMATICAL SIMULATIONS; MINIMALLY PROCESSED; SIMULATION MODEL;

THERMAL PROCESSING (FOODS);

BRASSICA OLERACEA VAR. BOTRYTIS; BRASSICA OLERACEA VAR. CAPITATA; BRASSICA OLERACEA VAR. GEMMIFERA; BRASSICA OLERACEA VAR. ITALICA;

EID: 84928696543     PISSN: 00236438     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.lwt.2015.03.088     Document Type: Article

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