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|Title:||The effects of conventional and non-conventional processing of glucosinolates and its derived forms, isothiocyanates: extraction, degradation, and applications|
Galanakis, Charis M.
Barba, Francisco J.
|Subjects LC:||Food - Analysis|
Food - Preservation
|Abstract:||In recent decades, glucosinolates and isothiocyanates have attracted the interest of scientific community due to healthy properties of these bioactive compounds and their role as natural antimicrobials and anticarcinogenic agents. However, these compounds can lose their properties and transform into antinutrients depending on processing conditions. At this stage of investigation, there is a need in evaluation of the commonly accepted and new emerging methods in order to establish the optimum conditions for preserving healthy glucosinolates and isothiocyanates. This paper reviews the conventional and new promising technologies that can be useful for extraction of appropriate glucosinolates and isothiocyanates from natural sources (i.e., Brassica vegetables). The impact of different preservation processes on degradation of glucosinolates and isothiocyanates is also discussed.|
|Relation (Part Of):||Food Engineering Reviews journal|
|Citation:||Deng, Q, Zinoviadou, KG, Galanakis, CM, Orlien, V, Grimi, N, Vorobiev, E, Lebovka, N & Barba, FJ 2015, ‘The effects of conventional and non-conventional processing on glucosinolates and its derived forms, isothiocyanates: extraction, degradation, and applications’, Food Engineering Reviews, vol. 7, no. 3, pp. 357–381.|
|Restrictions:||All rights reserved|
Attribution-NonCommercial-NoDerivatives 4.0 International
|Appears in Collections:||Journal Articles |
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