A Mechanistic Perspective on Process-Induced Changes in Glucosinolate Content in Brassica Vegetables: A Review
@article{Nugrahedi2015AMP, title={A Mechanistic Perspective on Process-Induced Changes in Glucosinolate Content in Brassica Vegetables: A Review}, author={Probo Y. Nugrahedi and Ruud Verkerk and Budi Widianarko and Matthijs Dekker}, journal={Critical Reviews in Food Science and Nutrition}, year={2015}, volume={55}, pages={823 - 838} }
Brassica vegetables are consumed mostly after processing, which is expected to give beneficial effects on the vegetable properties, such as improved palatability and bioavailability of nutrients, or shelf life extension. [] Key Result Boiling and blanching considerably reduce the glucosinolate content mainly due to mechanisms of cell lysis, diffusion, and leaching, and partly due to thermal and enzymatic degradation.
70 Citations
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