Leaching and degradation kinetics of glucosinolates during boiling of Brassica oleracea vegetables and the formation of their breakdown products

Author:

Hanschen Franziska S.,Kühn Carla,Nickel Marie,Rohn Sascha,Dekker MatthijsORCID

Funder

German Research Foundation

Publisher

Elsevier BV

Subject

General Medicine,Food Science,Analytical Chemistry

Reference44 articles.

1. Glucosinolate structures in evolution;Agerbirk;Phytochemistry,2012

2. Impact of blanching and freeze-thaw pretreatment on drying rate of carrot roots in relation to changes in cell membrane function and cell wall structure;Ando;LWT – Food Science and Technology,2016

3. Boiled Brussels sprouts: A rich source of glucosinolates and the corresponding nitriles;Ciska;Journal of Functional Foods,2015

4. Could nitrile derivatives of turnip (Brassica rapa) glucosinolates be hepato- or cholangiotoxic in cattle?;Collett;Journal of Agricultural and Food Chemistry,2014

5. Das Vdlufa Methodenbuch, Band III Die chemische Untersuchung von Futtermitteln. In: 1976 Gesamtwerk einschl. 1.-8. Ergänzungslieferung.

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