The impact of high pressure on glucosinolate profile and myrosinase activity in seedlings from Brussels sprouts
详细信息 查看全文
- 作者：Jia Wang ; Francisco J. Barba ; francisco.barba@food.ku.dk" class="auth_mail" title="E-mail the corresponding author ; francisco.barba@uv.es" class="auth_mail" title="E-mail the corresponding author ; Heidi B. Frandsen ; Susanne Sø ; rensen ; Karsten Olsen ; Jens C. Sø ; rensen ; Vibeke Orlien ; vor@food.ku.dk" class="auth_mail" title="E-mail the corresponding author
- 关键词：High pressure (HP) processing ; Seedlings ; Brussels sprouts ; Myrosinase ; Glucosinolate
- 刊名：Innovative Food Science & Emerging Technologies
- 出版年：2016
- 出版时间：December 2016
- 年：2016
- 卷：38
- 期：part_PB
- 页码：342-348
- 全文大小：309 K
文摘
- class="listitem" id="list_l0005">
- class="label">•
Purified myrosinase and seedlings of Brussels sprouts submitted to high pressure (HP)
- class="label">•
Linear relationship for seedlings and purified myrosinase at 400–600 MPa
- class="label">•
Purified myrosinase was activated at 200 MPa
- class="label">•
Myrosinase activity from seedlings decreased upon increasing pressure to 800 MPa
- class="label">•
Maximum degradation of glucosinolates in pressurized seedlings after HP at 600 MPa