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- Ghawi, Sameer Khalil; Shen, Yuchi; Niranjan, Keshavan; Methven, Lisa
- Journal of food science 2014 v.79 no.9 pp. S1756
- sensation, etc ; Brassica; boiling; broccoli; burning; consumer acceptance; cooking; flavor; glucosinolates; hydrolysis; isothiocyanates; mustard seed; odors; seeds; sous vide; temperature; texture; thioglucosidase; Show all 18 Subjects
- ... Broccoli, a rich source of glucosinolates, is a commonly consumed vegetable of the Brassica family. Hydrolysis products of glucosinolates, isothiocyanates, have been associated with health benefits and contribute to the flavor of Brassica. However, boiling broccoli causes the myrosinase enzyme needed for hydrolysis to denature. In order to ensure hydrolysis, broccoli must either be mildly cooked o ...