The influence of physiological pH conditions and myrosinase activity on glucosinolate hydrolysis and isothiocyanate formation during the in vitro digestion of mustard by-products.
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| Title: | The influence of physiological pH conditions and myrosinase activity on glucosinolate hydrolysis and isothiocyanate formation during the in vitro digestion of mustard by-products. |
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| Authors: | Hinojosa-Luna A; Departamento De Bromatología y Tecnología De Los Alimentos, Universidad De Córdoba. Campus Universitario De Rabanales, Edificio C-1, 14014 Córdoba, Spain., Pérez-Rodríguez F; Departamento De Bromatología y Tecnología De Los Alimentos, Universidad De Córdoba. Campus Universitario De Rabanales, Edificio C-1, 14014 Córdoba, Spain., Lafont-Déniz F; Servicios Centrales De Apoyo a La Investigación (SCAI), Universidad De Córdoba. Campus Universitario De Rabanales, Edificio Ramón Y Cajal, 14014 Córdoba, Spain., Luque-Ojeda JL; Estación Experimental Del Zaidín (EEZ - CSIC). C/ Prof. Albareda 1, 18008 Granada, Spain., Cámara-Martos F; Departamento De Bromatología y Tecnología De Los Alimentos, Universidad De Córdoba. Campus Universitario De Rabanales, Edificio C-1, 14014 Córdoba, Spain. Electronic address: fernando.camara@uco.es. |
| Source: | Food chemistry [Food Chem] 2026 Apr 15; Vol. 508 (Pt B), pp. 148390. Date of Electronic Publication: 2026 Feb 15. |
| Publication Type: | Journal Article |
| Journal Info: | Publisher: Elsevier Applied Science Publishers Country of Publication: England NLM ID: 7702639 Publication Model: Print-Electronic Cited Medium: Internet ISSN: 1873-7072 (Electronic) Linking ISSN: 03088146 NLM ISO Abbreviation: Food Chem Subsets: MEDLINE |
| Database: | MEDLINE Ultimate |
| ISSN: | 1873-7072 |
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| DOI: | 10.1016/j.foodchem.2026.148390 |
