Controlling (bio)chemical conversions of health-related plant-based compounds by processing: The case of Brussels sprouts and leek

Author:

Vancoillie Flore,Verkempinck Sarah H.E.,Delbaere Sophie M.,Van Poucke Christof,Hendrickx Marc E.,Van Loey Ann M.,Grauwet Tara

Funder

Flanders' FOOD

Agentschap Innoveren en Ondernemen

Fonds Wetenschappelijk Onderzoek

KU Leuven

Publisher

Elsevier BV

Subject

Industrial and Manufacturing Engineering,General Chemistry,Food Science

Reference41 articles.

1. Food chemistry;Belitz,2004

2. Influence of cultivar and harvest time on the amounts of isoalliin and methiin in leek (Allium ampeloprasum var. porrum);Bernaert;Journal of Agricultural and Food Chemistry,2012

3. Myrosinase: Insights on structural, catalytic, regulatory, and environmental interactions;Bhat;Critical Reviews in Biotechnology,2019

4. Environmental conditions and agronomical factors influencing the levels of phytochemicals in brassica vegetables responsible for nutritional and sensorial properties;Biondi;Applied Sciences (Switzerland),2021

5. Carotenoids Volume 1B: Spectroscopy;Britton,1995

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