The Effects of Conventional and Non-conventional Processing on Glucosinolates and Its Derived Forms, Isothiocyanates: Extraction, Degradation, and Applications
- 25 November 2014
- journal article
- Published by Springer Science and Business Media LLC in Food Engineering Reviews
- Vol. 7 (3), 357-381
- https://doi.org/10.1007/s12393-014-9104-9
Abstract
No abstract availableKeywords
This publication has 114 references indexed in Scilit:
- Microwave-assisted extraction of sulforaphane from white cabbages: Effects of extraction condition, solvent and sample pretreatmentJournal of Food Engineering, 2013
- Variation of glucoraphanin metabolismin vivoandex vivoby human gut bacteriaBritish Journal of Nutrition, 2011
- Effect of various process treatment conditions on the allyl isothiocyanate extraction rate from mustard mealJournal of Food Science and Technology, 2011
- Allyl isothiocyanate-rich mustard seed powder inhibits bladder cancer growth and muscle invasionCarcinogenesis: Integrative Cancer Research, 2010
- Effect of isothiocyanates from horseradish (Armoracia rusticana) on the quality and shelf life of tofuFood Control, 2010
- Extraction of allyl isothiocyanate from wasabi (Wasabia japonica Matsum) using supercritical carbon dioxideFood Science and Biotechnology, 2010
- Comparison of total isothiocyanates content in vegetable juices during high pressure treatment, pasteurization and freezingHigh Pressure Research, 2007
- The enzymic and chemically induced decomposition of glucosinolatesPhytochemistry, 2006
- Chemical and biological characterisation of nutraceutical compounds of broccoliJournal of Pharmaceutical and Biomedical Analysis, 2006
- Variation in content of bioactive components in broccoliJournal of Food Composition and Analysis, 2003