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={P. Y. Nugrahedi and R. Verkerk and B. Widianarko and M. Dekker},
  journal={Critical Reviews in Food Science and Nutrition},
  year={2015},
  volume={55},
  pages={823 - 838}
}
  • P. Y. Nugrahedi, R. Verkerk, +1 author M. Dekker
  • Published 2015
  • Chemistry, Medicine
  • Critical Reviews in Food Science and Nutrition
  • 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.Expand Abstract
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