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Pregled bibliografske jedinice broj: 1217902

Changes in the content of glucosinolates, polyphenols and carotenoids during lactic-acid fermentation of cruciferous vegetables: a mini review

Šalić, Anita; Šamec, Dunja
Changes in the content of glucosinolates, polyphenols and carotenoids during lactic-acid fermentation of cruciferous vegetables: a mini review // Food Chemistry: X, 16 (2022), 100457, 6 doi:10.1016/j.fochx.2022.100457 (međunarodna recenzija, pregledni rad, znanstveni)

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Naslov
Changes in the content of glucosinolates, polyphenols and carotenoids during lactic-acid fermentation of cruciferous vegetables: a mini review

Autori
Šalić, Anita ; Šamec, Dunja

Izvornik
Food Chemistry: X (2590-1575) 16 (2022); 100457, 6

Vrsta, podvrsta i kategorija rada
Radovi u časopisima, pregledni rad, znanstveni

Ključne riječi
Cruciferous vegetables ; fermentation ; carotenoids ; polyphenols ; glucosinolates

Sažetak
Cruciferous vegetables are considered functional foods because of their content of health-related compounds. They are grown and consumed in various cultures around the world. Fermentation as a preservation method for cruciferous vegetables has been used since ancient times. This process results in fermented products that have a unique flavour and odour, high bioactivity, and a distinctly different phytochemical profile than raw vegetables. In this mini review, we summarize data on changes in phytochemical content during lactic-acid fermentation of various cruciferous vegetables. The main focus was on the changes in the group of glucosinolates, polyphenols and carotenoids.

Izvorni jezik
Engleski

Znanstvena područja
Biotehnologija, Prehrambena tehnologija



POVEZANOST RADA

Projekti:
UNIN--UNIN-BIOTEH-21-1-1 - Određivanje biološke aktivnosti biljnih ekstrakata i metabolita (Šamec, Dunja, UNIN ) ( CroRIS)

Ustanove:
Fakultet kemijskog inženjerstva i tehnologije, Zagreb,
Sveučilište Sjever, Koprivnica

Profili:

Avatar Url Dunja Šamec (autor)

Avatar Url Anita Šalić (autor)

Poveznice na cjeloviti tekst rada:

doi www.sciencedirect.com

Citiraj ovu publikaciju:

Šalić, Anita; Šamec, Dunja
Changes in the content of glucosinolates, polyphenols and carotenoids during lactic-acid fermentation of cruciferous vegetables: a mini review // Food Chemistry: X, 16 (2022), 100457, 6 doi:10.1016/j.fochx.2022.100457 (međunarodna recenzija, pregledni rad, znanstveni)
Šalić, A. & Šamec, D. (2022) Changes in the content of glucosinolates, polyphenols and carotenoids during lactic-acid fermentation of cruciferous vegetables: a mini review. Food Chemistry: X, 16, 100457, 6 doi:10.1016/j.fochx.2022.100457.
@article{article, author = {\v{S}ali\'{c}, Anita and \v{S}amec, Dunja}, year = {2022}, pages = {6}, DOI = {10.1016/j.fochx.2022.100457}, chapter = {100457}, keywords = {Cruciferous vegetables, fermentation, carotenoids, polyphenols, glucosinolates}, journal = {Food Chemistry: X}, doi = {10.1016/j.fochx.2022.100457}, volume = {16}, issn = {2590-1575}, title = {Changes in the content of glucosinolates, polyphenols and carotenoids during lactic-acid fermentation of cruciferous vegetables: a mini review}, keyword = {Cruciferous vegetables, fermentation, carotenoids, polyphenols, glucosinolates}, chapternumber = {100457} }
@article{article, author = {\v{S}ali\'{c}, Anita and \v{S}amec, Dunja}, year = {2022}, pages = {6}, DOI = {10.1016/j.fochx.2022.100457}, chapter = {100457}, keywords = {Cruciferous vegetables, fermentation, carotenoids, polyphenols, glucosinolates}, journal = {Food Chemistry: X}, doi = {10.1016/j.fochx.2022.100457}, volume = {16}, issn = {2590-1575}, title = {Changes in the content of glucosinolates, polyphenols and carotenoids during lactic-acid fermentation of cruciferous vegetables: a mini review}, keyword = {Cruciferous vegetables, fermentation, carotenoids, polyphenols, glucosinolates}, chapternumber = {100457} }

Časopis indeksira:


  • Current Contents Connect (CCC)
  • Web of Science Core Collection (WoSCC)
    • Science Citation Index Expanded (SCI-EXP)
    • SCI-EXP, SSCI i/ili A&HCI
  • Scopus

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