Evolution of important glucosinolates in three common Brassica vegetables during their processing into vegetable powder and in vitro gastric digestion-Reference-Cited by-同舟云学术

Evolution of important glucosinolates in three common Brassica vegetables during their processing into vegetable powder and in vitro gastric digestion

Published:2020 Issue:1 Volume:11 Page:211-220
ISSN:2042-6496
Container-title:Food & Function
language:en
Short-container-title:Food Funct.

Author:

Kuljarachanan Thitima¹²³⁴⁵,Fu Nan¹²³⁴⁵,Chiewchan Naphaporn⁶⁷⁸⁹¹⁰^ORCID,Devahastin Sakamon⁶⁷⁸⁹¹⁰^ORCID,Chen Xiao Dong¹²³⁴⁵

Affiliation:

1. Suzhou Key Laboratory of Green Chemical Engineering

2. School of Chemical and Environmental Engineering

3. College of Chemistry

4. Chemical Engineering and Materials Science

5. Soochow University

6. Advanced Food Processing Research Laboratory

7. Department of Food Engineering

8. Faculty of Engineering

9. King Mongkut's University of Technology Thonburi

10. Bangkok 10140

Abstract

Evolution of sinigrin, glucoraphanin, glucoerucin and glucobrassicin in Brassica vegetables during processing and in vitro gastric digestion was investigated.

Funder

National Natural Science Foundation of China

National Basic Research Program of China

Priority Academic Program Development of Jiangsu Higher Education Institutions

Higher Education Research Promotion

Thailand Research Fund

King Mongkut's University of Technology Thonburi

Publisher

Royal Society of Chemistry (RSC)

Subject

General Medicine,Food Science

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