Salted Radish Root Biology during Food Processing

Author:

Matsuoka Hiroki,Kumakura Kei,Kobayashi Taito,Kobayashi Wataru,Takahashi Asaka

Publisher

IntechOpen

Reference39 articles.

1. Kjær A, Madsen JO, Maeda Y, Ozawa Y, Uda Y. Volatiles in distillates of fresh radish of Japanese and Kenyan origin. Agricultural and Biological Chemistry. 1978;42(9):1715-1721

2. Ozawa Y, Uda Y, Kawakishi S. Generation of β-carboline derivative, the yellowish precursor of processed radish roots, from 4-methylthio-3-butenyl isothiocyanate and L-tryptophan. Agricultural and Biological Chemistry. 1990;54(7):1849-1851

3. Ozawa Y, Uda Y, Ohshima T, Saito K, Maeda Y. Formation of yellow pigment by the reaction of 4-methylthio-3-butenyl isothiocyanate with L-ascorbic acid and some dihydroxyphenolic compounds. Agricultural and Biological Chemistry. 1990;54(3):605-611

4. Ozawa Y, Uda Y, Kawakishi S. Formation of yellow pigment containing a β-carboline skeleton in salted radish roots and its properties. Nippon Shokuhin Kogyo Gakkaishi (in Japanese). 1992;39(6):490-495

5. Nakamura Y, Nakamura K, Asa Y, Wada T, Tanaka K, Matsuo T, et al. Comparison of the glucosinolate−myrosinase systems among daikon (Raphanus sativus, Japanese white radish) varieties. Journal of Agricultural and Food Chemistry. 2008;56(8):2702-2707

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