Formation and stability of isothiocyanate protein conjugates at different pH values and bread types enriched with nasturtium (Tropaeolum majus L.).

Krell, Mareike; Hanschen, Franziska S; Rohn, Sascha

Krell, Mareike; Hanschen, Franziska S; Rohn, Sascha.

Afiliación

Krell M; Institute of Food Chemistry, Hamburg School of Food Science, University of Hamburg, Grindelallee 117, 20146 Hamburg, Germany.
Hanschen FS; Leibniz Institute of Vegetable and Ornamental Crops (IGZ) e. V., Theodor-Echtermeyer-Weg 1, 14979 Großbeeren, Germany.
Rohn S; Institute of Food Chemistry, Hamburg School of Food Science, University of Hamburg, Grindelallee 117, 20146 Hamburg, Germany; Institute of Food Technology and Food Chemistry, Technische Universität Berlin, Gustav-Meyer-Allee 25, 13355 Berlin, Germany; Institute for Food and Environmental Research (ILU) e. V., Papendorfer Weg 3, 14806 Bad Belzig, Germany. Electronic address: rohn@tu-berlin.de.

Food Res Int ; 158: 111492, 2022 08.

Article en En | MEDLINE | ID: mdl-35840203

Asunto(s)

Nasturtium; Tropaeolum; Pan; Glucosinolatos; Humanos; Concentración de Iones de Hidrógeno; Isotiocianatos/química; Nasturtium/metabolismo; Proteínas; Espectrometría de Masas en Tándem; Tropaeolum/química; Tropaeolum/metabolismo

Palabras clave

Benzyl isothiocyanate; Glucosinolates; Nasturtium; Thiourea; pH stability

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Texto completo: 1 Colección: 01-internacional Base de datos: MEDLINE Asunto principal: Nasturtium / Tropaeolum Tipo de estudio: Prognostic_studies Límite: Humans Idioma: En Revista: Food Res Int Año: 2022 Tipo del documento: Article País de afiliación: Alemania Pais de publicación: Canadá

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