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Effect of various process treatment conditions on the allyl isothiocyanate extraction rate from mustard meal
Allyl isothiocyanate (AITC), which has the potential to be used as flavoring, antibacterial, antifungal, antifermentative and antibrowning agent in food industry, was extracted from the pretreated MM by distillation technique. The mustard meal was analyzed for the proximate composition and the metal...
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| Main Authors: | , , , , |
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| Formato: | Artigo |
| Idioma: | Inglês |
| Publicado em: |
Springer-Verlag
2011
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| Assuntos: | |
| Acesso em linha: | https://ncbi.nlm.nih.gov/pmc/articles/PMC3614042/ https://ncbi.nlm.nih.gov/pubmed/23729858 https://ncbi.nlm.nih.govhttp://dx.doi.org/10.1007/s13197-011-0282-7 |
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