Effects of α-, β- and maltosyl-β-cyclodextrins use on the glucoraphanin–sulforaphane system of broccoli juice

Journal of the Science of Food and Agriculture

Volumn 99, Issue 2, 2019, Pages 941-946

  Martínez Hernández, Ginés B ^a   Venzke Klug, Tâmmila ^a   Carrión Monteagudo, María del Mar ^a   Artés Calero, Francisco ^a   López Nicolás, José M ^b   Artés Hernández, Francisco ^a  

^a TECHNICAL UNIVERSITY OF CARTAGENA   (Spain)

^b UNIVERSITY OF MURCIA   (Spain)

Author keywords

beverages; bioactive compounds; glucosinolates; isothiocyanates

Indexed keywords

ALPHA CYCLODEXTRIN DERIVATIVE; BETA CYCLODEXTRIN DERIVATIVE; FOOD ADDITIVE; GAMMA CYCLODEXTRIN DERIVATIVE; GLUCORAPHANIN; GLUCOSINOLATE; IMIDOESTER; ISOTHIOCYANIC ACID DERIVATIVE; PLANT EXTRACT; SULFORAFAN;

ANALYSIS; BRASSICA; CHEMISTRY; COMPARATIVE STUDY; FRUIT AND VEGETABLE JUICE; GLYCATION;

ALPHA-CYCLODEXTRINS; BETA-CYCLODEXTRINS; BRASSICA; FOOD ADDITIVES; FRUIT AND VEGETABLE JUICES; GAMMA-CYCLODEXTRINS; GLUCOSINOLATES; IMIDOESTERS; ISOTHIOCYANATES; MAILLARD REACTION; PLANT EXTRACTS;

EID: 85053448895     PISSN: 00225142     EISSN: 10970010     Source Type: Journal    
DOI: 10.1002/jsfa.9269     Document Type: Article

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