The Effects of Conventional and Non-conventional Processing on Glucosinolates and Its Derived Forms, Isothiocyanates: Extraction, Degradation, and Applications

Food Engineering Reviews

Volumn 7, Issue 3, 2015, Pages 357-381

  Deng, Qian ^a   Zinoviadou, Kyriaki G ^b   Galanakis, Charis M ^c   Orlien, Vibeke ^d   Grimi, Nabil ^e   Vorobiev, Eugène ^e   Lebovka, Nikolai ^e,f   Barba, Francisco J ^e,g  

^a Milne Fruit Products Inc   (United States)

^b American Farm School   (Greece)

^c Chemical Analytical Laboratories Galanakis   (Greece)

^d UNIVERSITY OF COPENHAGEN   (Denmark)

^e UNIVERSITÉ DE TECHNOLOGIE DE COMPIÈGNE   (France)

^f INSTITUTE OF BIOCOLLOID CHEMISTRY   (Ukraine)

^g UNIVERSITY OF VALENCIA   (Spain)

Author keywords

Assisted extraction; Bioavailability; Glucosinolates; Isothiocyanates; Non conventional processing; Thermal treatment

Indexed keywords

ANTIMICROBIAL AGENTS; BIOCHEMISTRY; EXTRACTION; HEAT TREATMENT;

ASSISTED EXTRACTIONS; BIOAVAILABILITY; CONVENTIONAL PROCESSING; GLUCOSINOLATES; ISOTHIOCYANATES;

INJECTION MOLDING;

EID: 84940596339     PISSN: 18667910     EISSN: 18667929     Source Type: Journal    
DOI: 10.1007/s12393-014-9104-9     Document Type: Review

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