The Effects of Conventional and Non-conventional Processing on Glucosinolates and Its Derived Forms, Isothiocyanates: Extraction, Degradation, and Applications

Food Engineering Reviews - Tập 7 Số 3 - Trang 357-381 - 2015
Qian Fa Deng1, Kyriaki G. Zinoviadou2, Charis M. Galanakis3, Vibeke Orlien4, Nabil Grimi5, Eugène Vorobiev5, Nikolaï Lebovka6,5, Francisco J. Barba7,5
1Milne Fruit Products Inc., Prosser, USA
2Department of Food Science and Technology, Perrotis College, American Farm School, Thessaloníki, Greece
3Department of Research and Innovation, Galanakis Laboratories, Chania, Greece
4Department of Food Science, Faculty of Science, University of Copenhagen, Frederiksberg C, Denmark
5Transformation Intégrée de la Matière Renouvelable (TIMR, EA 4297, UTC/ESCOM), Equipe Technologies Agro-industrielles, Centre de Recherche de Royallieu, Université de Technologie de Compiègne, Compiègne Cedex, France
6Institute of Biocolloidal Chemistry (named after F.D. Ovcharenko), NAS of Ukraine, Kiev, Ukraine
7Faculty of Pharmacy, Nutrition and Food Science Area, Universitat de València, Burjassot, Spain

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