Influence of fermentation on glucosinolates and glucobrassicin degradation products in sauerkraut

Food Chemistry

Volumn 190, Issue , 2016, Pages 755-762

  Palani, Kalpana ^a   Harbaum Piayda, Britta ^a   Meske, Diana ^b   Keppler, Julia Katharina ^a   Bockelmann, Wilhelm ^b   Heller, Knut J ^b   Schwarz, Karin ^a  

^a UNIVERSITY OF KIEL   (Germany)

^b FEDERAL RESEARCH INSTITUTE OF NUTRITION AND FOOD   (Germany)

Author keywords

Ascorbigen; Bioactive compounds; Fermentation; Glucobrassicin degradation products; Glucosinolates; Indole 3 acetonitrile; Indole 3 carbinol; Lactic acid bacteria; Sauerkraut; White cabbage

Indexed keywords

ACETONITRILE; DEGRADATION; FOOD STORAGE; LACTIC ACID; METHANOL; POLYCYCLIC AROMATIC HYDROCARBONS;

ASCORBIGEN; BIOACTIVE COMPOUNDS; DEGRADATION PRODUCTS; GLUCOSINOLATES; INDOLE 3 ACETONITRILES; INDOLE 3 CARBINOLS; LACTIC ACID BACTERIA; SAUERKRAUT; WHITE CABBAGE;

FERMENTATION;

GLUCOBRASSICIN; GLUCOSINOLATE; PLANT MEDICINAL PRODUCT; UNCLASSIFIED DRUG; INDOLE DERIVATIVE; INDOLE-3-ACETONITRILE; INDOLE-3-CARBINOL;

ARTICLE; BRASSICA OLERACEA; DEGRADATION; ELECTROSPRAY MASS SPECTROMETRY; ENTEROCOCCUS FAECIUM; FERMENTATION; FERMENTED PRODUCT; HIGH PERFORMANCE LIQUID CHROMATOGRAPHY; LEUCONOSTOC MESENTEROIDES; MESOPHILIC BACTERIUM; MICROFLORA; NONHUMAN; PEDIOCOCCUS PENTOSACEUS; PH; PSEUDOMONAS; PSEUDOMONAS LURIDA; RHODOCOCCUS FASCIANS; SAUERKRAUT; BRASSICA; CHEMISTRY;

BRASSICA OLERACEA VAR. CAPITATA;

BRASSICA; FERMENTATION; GLUCOSINOLATES; INDOLES;

EID: 84931282087     PISSN: 03088146     EISSN: 18737072     Source Type: Journal    
DOI: 10.1016/j.foodchem.2015.06.012     Document Type: Article

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