The glucosinolate profiles of Brassicaceae vegetables responded differently to quick-freezing and drying methods
Author:
Publisher
Elsevier BV
Subject
General Medicine,Food Science,Analytical Chemistry
Reference39 articles.
1. Aires, A. (2015). Brassica composition and food processing. In V. Preedy (Ed.), Processing and Impact on Active Components in Food (pp. 17-25). Amsterdam: Elsevier Inc. https://doi.org/10.1016/B978-0-12-404699-3.00003-2.
2. Aires, A., Carvalho, R., & Rosa, E. (2012). Glucosinolate composition of Brassica is affected by postharvest, food processing and myrosinase activity. Journal of Food Processing and Preservation, 36(3). https://doi.org/10.1111/j.1745-4549. 2011.00581.x.
3. Effect of industrial freezing on the stability of chemopreventive compounds in broccoli;Alanís-Garza;International Journal of Food Sciences and Nutrition,2015
4. Barba, F. J., Nikmaram, N., Roohinejad, S., Khelfa, A., Zhu, Z., & Koubaa, M. (2016). Bioavailability of glucosinolates and their breakdown products: Impact of processing. Frontiers in Nutrition, 3, Article 24. https://doi.org/10.3389/fnut. 2016.00024.
5. Glucosinolate structural diversity, identification, chemical synthesis and metabolism in plants;Blažević;Phytochemistry,2020
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