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- Liu, Haijie, et al. Show all 6 Authors
- Food research international 2018 v.105 pp. 102-109
- acidity; bioactive compounds; broccoli; chlorine; electrolyzed water; functional foods; glucosinolates; microorganisms; plate count; secondary metabolites; sulforaphane; tap water; thioglucosidase; water treatment
- ... The producers of broccoli sprouts have become increasingly interested in improving their sulforaphane content. This study has evaluated the effects of slightly acidic electrolyzed water (SAEW) with different available chlorine concentrations (ACC) on broccoli sprouts: their content of some bioactive compounds such as glucosinolates, their morphology, and their total bacterial counts. The results h ...