chlorophyll-a and glucoraphanin

chlorophyll-a has been researched along with glucoraphanin* in 1 studies

Other Studies

1 other study(ies) available for chlorophyll-a and glucoraphanin

Article	Year
Blanching impact on pigments, glucosinolates, and phenolics of dehydrated broccoli by-products. Food research international (Ottawa, Ont.), 2020, Volume: 132 Because of high water content, the valorisation of broccoli by-products requires dehydration that can preserve bioactive compounds. Blanching pre-treatment has been reported to improve the drying rate of broccoli. As a thermal treatment, it promotes also enzyme inactivation. Therefore, in this study, the impact of pre-dehydration blanching step, freeze-drying, air-drying at 40 °C, and microwave hydrodiffusion and gravity (MHG) dehydration on the levels of pigments, glucosinolates, and phenolics, was evaluated by UHPLC-DAD-ESI/MS Topics: Brassica; Chlorophyll; Desiccation; Food Ingredients; Glucosinolates; Imidoesters; Indoles; Microwaves; Oximes; Phenols; Pigments, Biological; Plant Extracts; Sulfoxides; Water	2020

Article

Year

Blanching impact on pigments, glucosinolates, and phenolics of dehydrated broccoli by-products.

Food research international (Ottawa, Ont.), 2020, Volume: 132

Because of high water content, the valorisation of broccoli by-products requires dehydration that can preserve bioactive compounds. Blanching pre-treatment has been reported to improve the drying rate of broccoli. As a thermal treatment, it promotes also enzyme inactivation. Therefore, in this study, the impact of pre-dehydration blanching step, freeze-drying, air-drying at 40 °C, and microwave hydrodiffusion and gravity (MHG) dehydration on the levels of pigments, glucosinolates, and phenolics, was evaluated by UHPLC-DAD-ESI/MS

Topics: Brassica; Chlorophyll; Desiccation; Food Ingredients; Glucosinolates; Imidoesters; Indoles; Microwaves; Oximes; Phenols; Pigments, Biological; Plant Extracts; Sulfoxides; Water

2020