REDUCTION OF GLUCOSINOLATES CONTENT DURING SAYUR ASIN FERMENTATION [Penurunan Kandungan Berbagai Glukosinolat selama Fermentasi Sayur Asin]

REDUCTION OF GLUCOSINOLATES CONTENT DURING SAYUR ASIN FERMENTATION [Penurunan Kandungan Berbagai Glukosinolat selama Fermentasi Sayur Asin]

Glucosinolates (GLSs), health promoting compounds commonly found in Brassica vegetables, were studied during sayur asin fermentation made from Indian mustard (B. juncea). The current preliminary study aims to investigate the changes of glucosinolates content during 3 and 7 days of fermentation in tw...

Full description

Bibliographic Details
Main Authors: Probo Y. Nugrahedi*, Caesariana A. Priatko, Ruud Verkerk, Matthijs Dekker, Budi Widianarko
Format: Article
Language:English
Published: Bogor Agricultural University; Indonesian Food Technologist Association (IAFT) 2013-12-01
Series:Jurnal Teknologi dan Industri Pangan
Subjects:
fermentation
glucosinolates
health
sayur asin
Online Access:http://journal.ipb.ac.id/index.php/jtip/article/view/7724

Internet

http://journal.ipb.ac.id/index.php/jtip/article/view/7724

Similar Items