High-Pressure Processing of Broccoli Sprouts: Influence on Bioactivation of Glucosinolates to Isothiocyanates

Effects of high-pressure processing (HPP, 100–600 MPa for 3 min at 30 °C) on the glucosinolate content, conversion to isothiocyanates, and color changes during storage in fresh broccoli sprouts were investigated. A mild heat treatment (60 °C) and boiling (100 °C) were used as positive and negative c...

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Bibliographic Details
Published in:J Agric Food Chem
Main Authors: Westphal, Anna, Riedl, Kenneth M., Cooperstone, Jessica L., Kamat, Shreya, Balasubramaniam, V. M., Schwartz, Steven J., Böhm, Volker
Format: Artigo
Language:Inglês
Published: 2017
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Article
Online Access:https://ncbi.nlm.nih.gov/pmc/articles/PMC7104659/
https://ncbi.nlm.nih.gov/pubmed/28929757
https://ncbi.nlm.nih.govhttp://dx.doi.org/10.1021/acs.jafc.7b01380
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