Modelling the fate of glucosinolates during thermal processing of Brassica vegetables-Reference-Cited by-同舟云学术

Modelling the fate of glucosinolates during thermal processing of Brassica vegetables

Published:2012-12 Issue:2 Volume:49 Page:178-183
ISSN:0023-6438
Container-title:LWT - Food Science and Technology
language:en
Short-container-title:LWT - Food Science and Technology

Author:

Sarvan Irmela,Verkerk Ruud,Dekker Matthijs

Publisher

Elsevier BV

Subject

Food Science

Reference23 articles.

1. Disposition of glucosinolates and sulforaphane in humans after ingestion of steamed and fresh broccoli;Conaway;Nutrition and Cancer – An International Journal,2000

2. Predictive modelling of health aspects in the food production chain: a case study on glucosinolates in cabbage;Dekker;Trends in Food Science & Technology,2000

3. Conversion of glucosinolates to isothiocyanates in humans after ingestion of cooked watercress;Getahun;Cancer Epidemiology Biomarkers & Prevention,1999

4. Total isothiocyanate contents in cooked vegetables frequently consumed in Singapore;Jiao;Journal of Agricultural and Food Chemistry,1998

5. Kinetic study of the irreversible thermal and pressure inactivation of myrosinase from broccoli (Brassica oleracea L-Cv. Italica);Ludikhuyze;Journal of Agricultural and Food Chemistry,1999

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