The Effect of Different Deheating Processes on Residual Myrosinase Activity, Antimicrobial Properties and Total Phenolic Contents of Yellow Mustard (Sinapis alba)

Subject Areas : food microbiology

M. Mizani ¹ , M. Yousefi ² , S. Rasouli ³ , A. Sharifan ⁴ , M. Bamani Moghaddam ⁵

1 - Associate Professor of the Department of Food Science and Technology, Science and Research Branch, Islamic Azad University, Tehran, Iran.
2 - Instructor of the Department of Food Science and Technology, Science and Research Branch, Islamic Azad University, Tehran, Iran.
3 - Associate Professor of the Departement of Nanomaterials and Nanocoatings, Institute for Color Science and Technology (ICST), Tehran, Iran.
4 - Assistant Professor of the Department of Food Science and Technology, Science and Research Branch, Islamic Azad University, Tehran, Iran.
5 - Associate Professor of the Department of Statistics, Faculty of Mathematical Sciences and Computer, Allameh Tabatabai University, Tehran, Iran.

Received: 2016-05-15 Accepted : 2016-05-15 Published : 2016-06-01

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