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 |
| FullText | Text: Availability: 0 |
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| Header | DbId: mdl DbLabel: MEDLINE Ultimate An: 41724154 AccessLevel: 2 PubType: Academic Journal PubTypeId: academicJournal PreciseRelevancyScore: 0 |
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| Items | – Name: Title Label: Title Group: Ti Data: The influence of physiological pH conditions and myrosinase activity on glucosinolate hydrolysis and isothiocyanate formation during the in vitro digestion of mustard by-products. – Name: Author Label: Authors Group: Au Data: <searchLink fieldCode="AU" term="%22Hinojosa-Luna+A%22">Hinojosa-Luna A</searchLink>; Departamento De Bromatología y Tecnología De Los Alimentos, Universidad De Córdoba. Campus Universitario De Rabanales, Edificio C-1, 14014 Córdoba, Spain.<br /><searchLink fieldCode="AU" term="%22Pérez-Rodríguez+F%22">Pérez-Rodríguez F</searchLink>; Departamento De Bromatología y Tecnología De Los Alimentos, Universidad De Córdoba. Campus Universitario De Rabanales, Edificio C-1, 14014 Córdoba, Spain.<br /><searchLink fieldCode="AU" term="%22Lafont-Déniz+F%22">Lafont-Déniz F</searchLink>; Servicios Centrales De Apoyo a La Investigación (SCAI), Universidad De Córdoba. Campus Universitario De Rabanales, Edificio Ramón Y Cajal, 14014 Córdoba, Spain.<br /><searchLink fieldCode="AU" term="%22Luque-Ojeda+JL%22">Luque-Ojeda JL</searchLink>; Estación Experimental Del Zaidín (EEZ - CSIC). C/ Prof. Albareda 1, 18008 Granada, Spain.<br /><searchLink fieldCode="AU" term="%22Cámara-Martos+F%22">Cámara-Martos F</searchLink>; 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. – Name: TitleSource Label: Source Group: Src Data: <searchLink fieldCode="JN" term="%227702639%22">Food chemistry</searchLink> [Food Chem] 2026 Apr 15; Vol. 508 (Pt B), pp. 148390. <i>Date of Electronic Publication: </i>2026 Feb 15. – Name: TypePub Label: Publication Type Group: TypPub Data: Journal Article – Name: TitleSource Label: Journal Info Group: Src Data: <i>Publisher: </i><searchLink fieldCode="PB" term="%22Elsevier+Applied+Science+Publishers%22">Elsevier Applied Science Publishers </searchLink><i>Country of Publication: </i>England <i>NLM ID: </i>7702639 <i>Publication Model: </i>Print-Electronic <i>Cited Medium: </i>Internet <i>ISSN: </i>1873-7072 (Electronic) <i>Linking ISSN: </i><searchLink fieldCode="IS" term="%2203088146%22">03088146 </searchLink><i>NLM ISO Abbreviation: </i>Food Chem <i>Subsets: </i>MEDLINE |
| PLink | https://search.ebscohost.com/login.aspx?direct=true&site=eds-live&db=mdl&AN=41724154 |
| RecordInfo | BibRecord: BibEntity: Identifiers: – Type: doi Value: 10.1016/j.foodchem.2026.148390 Languages: – Code: eng Text: English PhysicalDescription: Pagination: StartPage: 148390 Titles: – TitleFull: The influence of physiological pH conditions and myrosinase activity on glucosinolate hydrolysis and isothiocyanate formation during the in vitro digestion of mustard by-products. Type: main BibRelationships: HasContributorRelationships: – PersonEntity: Name: NameFull: Hinojosa-Luna A – PersonEntity: Name: NameFull: Pérez-Rodríguez F – PersonEntity: Name: NameFull: Lafont-Déniz F – PersonEntity: Name: NameFull: Luque-Ojeda JL – PersonEntity: Name: NameFull: Cámara-Martos F IsPartOfRelationships: – BibEntity: Dates: – D: 15 M: 04 Text: 2026 Apr 15 Type: published Y: 2026 Identifiers: – Type: issn-electronic Value: 1873-7072 Numbering: – Type: volume Value: 508 – Type: issue Value: Pt B Titles: – TitleFull: Food chemistry Type: main |
| ResultId | 1 |
