Glucosinolates (GSs) were analyzed in 56 accessions of Brassica rapa grown in the greenhouse. Eight different glucosinolates were identified in the Brassica rapa group. They are the aliphatic glucosinolates progoitrin (PRO), gluconapin (NAP), glucobrassicanapin (GBN), the indolyl glucosinolates 4-hy
The effect of watercontent and temperature on glucosinolate thermal degradation in broccoli (Brassicaoleraceavar. italica) was investigated. Broccoli was freeze dried obtaining batches with watercontent between 13% and 82% (aw from 0.32 to 0.99). These samples were heated at different temperatures (
Glucosinolates are phytochemicals with health promoting properties. Determination as desulpho-glucosinolates is widely used and adesulphation in microtiter plates has been applied to reach highthroughput. The use of various sulphatase concentrations and volumes throughout literature necessitates the
The kinetics of the thermaldegradation of vitaminC of marula, mango and guava pulp at different heat treatments at temperature ranging from 80 to 150 °C were investigated. For temperatures lower than 125 °C, the ascorbic acid in marula pulp was about 15 fold more stable to heat than the ascorbic aci
Glucosinolates are secondary metabolites of Brassicavegetables that have been associated with health benefits. The concentrations of these compounds are strongly affected by processing of the vegetables. Various mechanisms are responsible for these changes: Lysis of plant cells and compartments, dif
Kinetic modeling was used as a tool to quantitatively estimate glucosinolate thermal degradation rate constants. Literature shows that thermal degradation rates differ in different vegetables. Well-characterized plant material, leaves of broccoli and Chinese kale plants grown in two seasons, was use
This paper introduces a non-destructive method for monitoring headspace ammonium as an indicator for changes in the freshness status of packed fish. Electrodes in an aqueous phase in the package monitor changes in the concentration of ammonia produced in/on the packed fish and released in the headsp
Bayesian networks were used to combine raw datasets from two independently performed but related studies. Both studies investigated sensory satiation by measuring ad libitum intake of a tomato soup model. The Aroma study varied aroma concentration and aroma duration as the explanatory variables, and
Interdisciplinary approaches in food research require new methods in data analysis that are able to deal with complexity and facilitate the communication among model users. Four parallel full factorial within-subject designs were performed to examine the relative contribution to consumer product eva
Brassica vegetables are known to contain glucosinolates that are precursors for bioactive compounds like isothiocyanates that have been shown to play an important role in human health. This study reports the results of a screening of 11 Brassica oleracea crops consisting of 42 cultivars (6 white cab
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