Effect of high pressure pretreatment on myrosinase-glucosinolate system, physicochemical and bacterial properties during fermentation of brine-pickled radishes.

Wu, Shu-Meng; Wu, Chi-Pei; Lin, Yan-Han; Wu, Yu-Hsiang; Huang, Bo-Chi; Wang, Chung-Yi

Wu, Shu-Meng; Wu, Chi-Pei; Lin, Yan-Han; Wu, Yu-Hsiang; Huang, Bo-Chi; Wang, Chung-Yi.

Afiliação

Wu SM; Department of Biotechnology, National Formosa University, Yunlin, Taiwan.
Wu CP; Department of Biotechnology, National Formosa University, Yunlin, Taiwan.
Lin YH; Department of Biotechnology, National Formosa University, Yunlin, Taiwan.
Wu YH; Department of Biotechnology, National Formosa University, Yunlin, Taiwan.
Huang BC; Department of Biotechnology, National Formosa University, Yunlin, Taiwan.
Wang CY; Department of Biotechnology, National Formosa University, Yunlin, Taiwan. Electronic address: cywang@nfu.edu.tw.

Food Res Int ; 162(Pt A): 112018, 2022 12.

Article em En | MEDLINE | ID: mdl-36461242

Assuntos

Glucosinolatos; Raphanus; Fermentação; Bactérias

Palavras-chave

Bacterial community; High hydrostatic pressure; Isothiocyanates; Pickle; Radish

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Texto completo: 1 Coleções: 01-internacional Base de dados: MEDLINE Assunto principal: Raphanus / Glucosinolatos Idioma: En Revista: Food Res Int Ano de publicação: 2022 Tipo de documento: Article País de afiliação: Taiwan País de publicação: Canadá

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