Microwave heating modelling of a green smoothie: Effects on glucoraphanin, sulforaphane and S-methyl cysteine sulfoxide changes during storage.
Noelia CastillejoGinés Benito Martínez-HernándezAntonio José Lozano-GuerreroJuan Luis Pedreño-MolinaPerla A GómezEncarna AguayoFrancisco ArtésFrancisco Artés-HernándezPublished in: Journal of the science of food and agriculture (2017)
The proposed MW treatment can be used by the food industry to obtain an excellent homogeneous heating of a green smoothie product retaining high levels of bioactive compounds during subsequent retail/domestic storage up to 1 month at 5 °C. © 2017 Society of Chemical Industry.