Sulforaphane formation and bioaccessibility are more affected by steaming time than meal composition during in vitro digestion of broccoli

Food Chemistry

Volumn 214, Issue , 2017, Pages 580-586

  Sarvan, I ^a   Kramer, E ^a   Bouwmeester, H ^a   Dekker, M ^a   Verkerk, R ^a  

^a WAGENINGEN UNIVERSITY   (Netherlands)

Author keywords

Enzymatic hydrolysis; Glucoraphanin; Myrosinase; Processing

Indexed keywords

HYDROLYSIS; PROCESSING; PROTEINS;

BIOACCESSIBILITY; BREAKDOWN PRODUCTS; ENDOGENOUS ENZYME; ENVIRONMENTAL CONDITIONS; GASTRIC CONDITIONS; GLUCORAPHANIN; IN-VITRO DIGESTIONS; MYROSINASE;

ENZYMATIC HYDROLYSIS;

GLUCOSINOLATE; LIPID; PROTEIN; SULFORAPHANE; THIOGLUCOSIDASE; ISOTHIOCYANIC ACID DERIVATIVE; SULFORAFAN; WATER VAPOR;

ARTICLE; BROCCOLI; COLON; DIGESTION; FOOD COMPOSITION; HUMAN; HYDROLYSIS; IN VITRO STUDY; INTESTINE; MEAL; MOUTH; STOMACH; ANALYSIS; BRASSICA; CHEMISTRY; WATER VAPOR;

BRASSICA; DIGESTION; ISOTHIOCYANATES; STEAM;

EID: 84978880891     PISSN: 03088146     EISSN: 18737072     Source Type: Journal    
DOI: 10.1016/j.foodchem.2016.07.111     Document Type: Article

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