AGRIS

Data provider:

Icon data provider

The National Agricultural Library is one of four national libraries of the United States, with locations in Beltsville, Maryland and Washington, D.C. It houses one of the world's largest and most accessible agricultural information collections and serves as the nexus for a national network of state land-grant and U.S. Department of Agriculture field libraries. In fiscal year 2011 (Oct 2010 through Sept 2011) NAL delivered more than 100 million direct customer service transactions.

Active (Data provider submitted metadata in the last calendar year)
Journal Article

Journal Article

Effects of some technological processes on glucosinolate contents in cruciferous vegetables  [2007]

Cieslik, E.; Leszczyńska, T.; Filipiak-Florkiewicz, A.; Sikora, E.; et al.

Access the full text

Effects of blanching, boiling and freezing of selected cruciferous vegetables (Brussels sprouts, white and green cauliflower, broccoli, and curly cale) on their glucosinolate (GLS) contents were determined. It was found that blanching and cooking of the vegetables led to considerable (P < 0.05) losses of total GLS, from 2.7 to 30.0% and from 35.3 to 72.4%, respectively. No systematic changes in total GLS were found in the vegetables that were blanched and frozen for 48 h. In addition, the highest concentration of cancer-protective compounds, such as aliphatic and indole GLS, were found in Brussels sprouts (sinigrin and glucobrassicin) and in broccoli (glucoraphanin).
From the journal
Food chemistry
ISSN : 0308-8146

Bibliographic information

Language:
English
Type:
Journal Article
In AGRIS since:
2013
Volume:
105 issue 3
Start Page:
976
End Page:
981
All titles:
"Effects of some technological processes on glucosinolate contents in cruciferous vegetables"@eng
Other:
"Includes references"
Loading...

Bibliographic information

Language:
English
Type:
Journal Article
In AGRIS since:
2013
Volume:
105 issue 3
Start Page:
976
End Page:
981
All titles:
"Effects of some technological processes on glucosinolate contents in cruciferous vegetables"@eng
Other:
"Includes references"