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Titolo:
Flavour and pharmaceutical properties of the volatile sulphur compounds ofWasabi (Wasabia japonica)
Autore:
Depree, JA; Howard, TM; Savage, GP;
Indirizzi:
Lincoln Univ, Food Grp, Anim & Food Sci Div, Canterbury, New Zealand Lincoln Univ Canterbury New Zealand od Sci Div, Canterbury, New Zealand
Titolo Testata:
FOOD RESEARCH INTERNATIONAL
fascicolo: 5, volume: 31, anno: 1998,
pagine: 329 - 337
SICI:
0963-9969(1998)31:5<329:FAPPOT>2.0.ZU;2-H
Fonte:
ISI
Lingua:
ENG
Soggetto:
ALLYL ISOTHIOCYANATE VAPOR; STOMACH-CANCER CELLS; PHENETHYL ISOTHIOCYANATE; BENZYL ISOTHIOCYANATE; GROWTH; MAXIM; CARCINOGENESIS; HORSERADISH; GERMINATION; INHIBITION;
Keywords:
Wasabi; flavours; isothiocyanates; anti-microbial; anti-cancer; anti-inflammatory;
Tipo documento:
Article
Natura:
Periodico
Settore Disciplinare:
Agriculture,Biology & Environmental Sciences
Citazioni:
40
Recensione:
Indirizzi per estratti:
Indirizzo: Depree, JA LincolndUniv, Food Grp, Anim & Food Sci Div, POB 84, Canterbury, New Zealan Lincoln Univ POB 84 Canterbury New Zealand erbury, New Zealan
Citazione:
J.A. Depree et al., "Flavour and pharmaceutical properties of the volatile sulphur compounds ofWasabi (Wasabia japonica)", FOOD RES IN, 31(5), 1998, pp. 329-337

Abstract

Wasabi, sometimes known as Japanese horseradish (Wasabia japonica Matsum),is a perennial crop much prized for its pungent taste and is used extensively in Japanese cuisine. The rhizome, which contains most of the flavour, is the part most widely used, although both the leaves and petioles contain some of the flavour. This review discusses the mixture of volatile compounds (isothiocyanates) which give wasabi its distinctive flavour, the characteristics of the wasabi myrosinase (which liberates the isothiocyanates from precursor molecules) and the stability of these isothiocyanates in solventsor aqueous solutions. Finally, a number of interesting pharmacological properties (including possible anti-carcinogenic and anti-inflammatory activities) attributed to extracts of wasabi are mentioned. (C) 1999 Published by Elsevier Science Ltd on behalf of the Canadian Institute of Food Science and Technology.

ASDD Area Sistemi Dipartimentali e Documentali, Università di Bologna, Catalogo delle riviste ed altri periodici
Documento generato il 04/07/20 alle ore 04:29:06