| Article ID | Journal | Published Year | Pages | File Type |
|---|---|---|---|---|
| 7587243 | Food Chemistry | 2017 | 7 Pages |
Abstract
The main formation of SF and SFN occurred during in vitro chewing. The contents of GR, SF and SFN did not change after further digestion, as the irreversible inactivated myrosinase under gastric conditions caused no further GR hydrolysis. SF concentrations were up to 10 times higher in raw and 1Â min steamed broccoli samples after digestion compared to longer-steamed broccoli. Protein or lipid addition had no influence on the formation and bioaccessibility of SF or SFN.
Related Topics
Physical Sciences and Engineering
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Authors
I. Sarvan, E. Kramer, H. Bouwmeester, M. Dekker, R. Verkerk,