Influence of Cold or Frozen Storage on Temporal Changes in Sulforaphane and Objective Taste Values of Broccoli (<i>Brassica oleracea </i>var. <i>italica</i>) Florets-Reference-Cited by-同舟云学术

Influence of Cold or Frozen Storage on Temporal Changes in Sulforaphane and Objective Taste Values of Broccoli (Brassica oleracea var. italica) Florets

Published:2019-07-01 Issue:3 Volume:57 Page:45-51
ISSN:1880-554X
Container-title:Environment Control in Biology
language:en
Short-container-title:Environmental Control in Biology

Author:

MAKINO Yoshio¹,HASHIZUME Masaru¹,BOERZHIJIN Surina¹,AKIHIRO Takashi²,YAMADA Takeshi³,OKAZAKI Kenji⁴

Affiliation:

1. Graduate School of Agricultural and Life Sciences, The University of Tokyo

2. Faculty of Life and Environmental Science, Shimane University

3. Department of P-plus Project, Sumitomo Bakelite Co., Ltd.,

4. Fermentation and Food Research Institute, Kagawa Prefectural Industrial Technology Center

Publisher

Japanese Society of Agricultural, Biological and Environmental Engineers and Scientists

Subject

Plant Science,Agronomy and Crop Science

Link

https://www.jstage.jst.go.jp/article/ecb/57/3/57_45/_pdf

Reference24 articles.

1. Andreasson, E., Jorgensen, L. B., Hoglund, A. S., Rask, L., Meijer, J. 2001. Different myrosinase and idioblast distribution in Arabidopsis and Brassica napus. Plant Physiol. 127: 1750―1763.

2. Bett-Garber, K. L., Watson, M. A., Lea, J. M., Bai, J., Baldwin, E., Raithore, S. 2014. Efficacy of monitoring the sensory taste characteristics in pomegranate juice with electronic tongue and chemical measurements. J. Food Qual. 37: 383―394.

3. Bleibaum, R. N., Stone, H., Tan, T., Labreche, S., Saint-Martin, E., Isz, S. 2002. Comparison of sensory and consumer results with electronic nose and tongue sensors for apple juices. Food Qual. Preference 13: 409―422.

4. Egner, P. A., Chen, J. G., Wang, J. B., Wu, Y., Sun, Y., Lu, J. H., Zhu, J., Zhang, Y. H., Chen, Y. S., Friesen, M. D., Jacobson, L. P., Muñoz, A., Ng, D., Qian, G. S., Zhu, Y. R., Chen, T. Y., Botting, N. P., Zhang, Q., Fahey, J. W., Talalay, P., Groopman, J. D., Kensler, T. W. 2011. Bioavailability of sulforaphane from two broccoli sprout beverages: results of a shortterm, cross-over clinical trial in Qidong, China. Cancer Prevention Res. 4: 384―395.

5. Ezaki, H., Onozaki, H. 1982. Formation and disappearance of pungent principles in grated radish. J. Home Economics Jpn. 33: 513―520.

Cited by 5 articles. 订阅此论文施引文献订阅此论文施引文献，注册后可以免费订阅5篇论文的施引文献，订阅后可以查看论文全部施引文献

1. Method Validation for the Determination of Sulforaphane in Cruciferous Vegetables;Journal of the Korean Society of Food Science and Nutrition;2024-04-30

2. Quality Assessment of Fermented Broccoli as a New Special Dietary Food Based on Physicochemical Properties and Flavor Profiles;2024

3. A comprehensive study for taste and odor compounds using electronic tongue and nose in broccoli stem with different thermal processing;Food Science and Biotechnology;2022-01-23

4. Prediction of Degreening Velocity of Broccoli Buds Using Hyperspectral Camera Combined with Artificial Neural Networks;Foods;2020-05-02

5. Analysis of Primary Metabolites in Cabbage (Brassica oleracea var. capitata) Varieties Correlated with Antioxidant Activity and Taste Attributes by Metabolic Profiling;Molecules;2019-11-25