The manuscript reviews beneficial aspects of food processing with main focus on
cooking/heat treatment, including other food‐processing techniques (eg fermentation) …

High pressure (HP) treatment has emerged as a novel, additive-free food preservation
technology. It has been scientifically and commercially proven that HP can produce …

In recent decades, glucosinolates and isothiocyanates have attracted the interest of scientific
community due to healthy properties of these bioactive compounds and their role as natural …

The activity of endogenous deteriorative enzymes together with microbial growth (with
associated enzymatic activity) and/or other non-enzymatic (usually oxidative) reactions …

Nutraceutical and Functional Food Components: Effects of Innovative Processing
Techniques, Second Edition highlights the impact of recent food industry advances on the …

Pressure is a thermodynamic parameter whose unique effects on biological systems are
increasingly being studied in a growing number of scientific fields. As such, the effects of …

The contents of ascorbic acid, glucosinolates, sulforaphane, anthocyanins, total phenolics,
the activity of myrosinase and phenylalanine ammonialyase (PAL) and the antioxidant …

Broccoli (Brassica oleracea L. var. Italica) contains substantial amount of health-promoting
compounds such as vitamins, glucosinolates, phenolic compounds, and dietary essential …

The formation of health‐beneficial isothiocyanates (ITCs) from glucosinolates depends on a
wide variety of plant‐intrinsic factors (eg, concentration of glucosinolates, activity of …

High pressure processing (HPP) had a significant effect (p< 0.05) on the color and bioactive
components in pineapple puree at 200–600 MPa/50–70° C/10–20 min. The pH, soluble …