Effects of thermal and non-thermal processing of cruciferous vegetables on glucosinolates and its derived forms-Reference-Cited by-同舟云学术

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Effects of thermal and non-thermal processing of cruciferous vegetables on glucosinolates and its derived forms

Published:2018-04-16 Issue:6 Volume:55 Page:1973-1981
ISSN:0022-1155
Container-title:Journal of Food Science and Technology
language:en
Short-container-title:J Food Sci Technol

Author:

Lafarga Tomás,Bobo Gloria,Viñas Inmaculada,Collazo Cyrelys,Aguiló-Aguayo Ingrid

Funder

Generalitat de Catalunya

Ministerio de Economía y Competitividad

Publisher

Springer Science and Business Media LLC

Subject

Food Science

Link

http://link.springer.com/article/10.1007/s13197-018-3153-7/fulltext.html

Reference50 articles.

1. Aguiló-Aguayo I, Suarez M, Plaza L, Hossain MB, Brunton N, Lyng JG, Rai DK (2015) Optimization of pulsed electric field pre-treatments to enhance health-promoting glucosinolates in broccoli flowers and stalk. J Sci Food Agric 95:1868–1875

2. Aguiló-Aguayo I, Gangopadhyay N, Lyng J, Brunton N, Rai D (2017) Impact of pulsed light on colour, carotenoid, polyacetylene and sugar content of carrot slices. Innov Food Sci Emerg 42:49–55

3. Alvarez-Jubete L, Valverde J, Patras A, Mullen AM, Marcos B (2014) Assessing the impact of high-pressure processing on selected physical and biochemical attributes of white cabbage (Brassica oleracea L. var. capitata alba). Food Bioprocess Technol 7:682–692

4. Angeloni C, Hrelia S, Malaguti M (2017) Neuroprotective effects of glucosinolates. In: Mérillon JM, Ramawat KG (eds) Glucosinolates. Springer, Basel, pp 275–299

5. Bakker MF, Peeters PH, Klaasen VM, Bueno-de-Mesquita HB, Jansen EH, Ros MM, Travier N, Olsen A, Tjønneland A, Overvad K (2016) Plasma carotenoids, vitamin C, tocopherols, and retinol and the risk of breast cancer in the European Prospective Investigation into Cancer and Nutrition cohort. Am J Clin Nutr 103:454–464

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