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dc.contributor.authorLafarga, Tomás
dc.contributor.authorBobo, Gloria
dc.contributor.authorViñas Almenar, Inmaculada
dc.contributor.authorCollazo Cordero, Cyrelys
dc.contributor.authorAguiló-Aguayo, Ingrid
dc.date.accessioned2018-12-04T13:04:14Z
dc.date.available2019-04-16T22:06:45Z
dc.date.issued2018-06
dc.identifier.issn0022-1155
dc.identifier.urihttp://hdl.handle.net/10459.1/65266
dc.description.abstractBrassica vegetables, which include broccoli, kale, cauliflower, and Brussel sprouts, are known for their high glucosinolate content. Glucosinolates and their derived forms namely isothiocyanates are of special interest in the pharmaceutical and food industries due to their antimicrobial, neuroprotective, and anticarcinogenic properties. These compounds are water soluble and heat-sensitive and have been proved to be heavily lost during thermal processing. In addition, previous studies suggested that novel non-thermal technologies such as high pressure processing, pulsed electric fields, or ultraviolet irradiation can affect the glucosinolate content of cruciferous vegetables. The objective of this paper was to review current knowledge about the effects of both thermal and non-thermal processing technologies on the content of glucosinolates and their derived forms in brassica vegetables. This paper also highlights the importance of the incorporation of brassica vegetables into our diet for their health-promoting properties beyond their anticarcinogenic activities.ca_ES
dc.description.sponsorshipThis work was supported by the CERCA Programme and the Secretaria d’Universitats i Recerca del Departament d’Economia i Coneixement de la Generalitat de Catalunya (FI-DGR-2015-0004). T. Lafarga is in receipt of a Juan de la Cierva contract awarded by the Spanish Ministry of Economy, Industry, and Competitiveness (FJCI-2016-29541). I. Aguiló-Aguayo thanks the National Programme for the Promotion of Talent and its Employability of the Spanish Ministry of Economy, Industry and Competitiveness and to the European Social Fund for the Postdoctoral Senior Grant Ramon y Cajal (RYC-2016-19949).ca_ES
dc.language.isoengca_ES
dc.publisherSpringerca_ES
dc.relation.isformatofVersió postprint del document publicat a: https://doi.org/10.1007/s13197-018-3153-7ca_ES
dc.relation.ispartofJournal of Food Science and Technology, 2018, vol 55, núm. 6, p. 1973-1981ca_ES
dc.rights(c) Association of Food Scientists & Technologists (India), 2018ca_ES
dc.subjectGlucosinolatesca_ES
dc.subjectCrucifersca_ES
dc.subjectThermal processingca_ES
dc.subjectNovel technologiesca_ES
dc.titleEffects of thermal and non-thermal processing of cruciferous vegetables on glucosinolates and its derived formsca_ES
dc.typeinfo:eu-repo/semantics/articleca_ES
dc.identifier.idgrec027223
dc.type.versioninfo:eu-repo/semantics/acceptedVersionca_ES
dc.rights.accessRightsinfo:eu-repo/semantics/openAccessca_ES
dc.identifier.doihttps://doi.org/10.1007/s13197-018-3153-7


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