Erratum to: The Effects of Conventional and Non-conventional Processing on Glucosinolates and Its Derived Forms, Isothiocyanates: Extraction, Degradation, and Applications

Erratum to: Food Eng Rev (2014) DOI 10.1007/s12393-014-9104-9

The authors would like to mention some references of the above-published article that are missing:

• [145] Van Eylen D, Oey I, Hendrickx M, Van Loey A (2007) Kinetics of the stability of broccoli (Brassica oleracea cv. italica) myrosinase and isothiocyanates in broccoli juice during pressure/temperature treatments. J Agric Food Chem 55:2163–2170

• [146] Clariana M, Valverde J, Wijngaard H, Mullen AM, Marcos B (2011) High pressure processing of swede (Brassica napus): impact on quality properties. Innov Food Sci Emerg Technol 12:85–92

• [147] Dai R, Lim L-T (2014) Release of allyl isothiocyanate from mustard seed meal powder. J Food Sci 79:E47–E53

Moreover, some references were incorrectly listed, and the numbering should be changed as follows:

• 1. Page 2, right column, “Indole GLs are derived from tryptophan and their content in some plants is rather high, such as Brussel sprout and broccoli [138]”.

  • The reference number should be [13].

• 2. In Page 6, it should be included: Adapted from [35]. In Fig. 4 An exemplary flow chart of “5-Stages Universal Recovery Process” for the recovery of antioxidant compounds.

• 3. Page 9, right column, “… (Table 4) [51]”.

  • The reference number should be [52].

• 4. Pages 10–11, Table 4, reference numbers should be (from top to bottom):

  • [106], instead of [109].

  • [57], instead of [64].

  • [61], instead of [60].

  • [145], instead of [47].

  • [146], instead of [61].

  • [138] (no change).

  • [66], instead of [72].

  • [65], instead of [71].

  • [54] (no change).

  • [52], instead of [51].

  • [37], instead of [36].

  • [38], instead of [37].

• 5. Page 12, under the figure, the note: “Fig. 5 … Adapted with permission from [39]”.

  • The reference number should be [37].

• 6. Page 12, left column, “… k is the constant, and t is the treating time [57]”.

  • The reference number should be [145].

• 7. Page 12, left column, “the authors also found that…first-order reaction model observed in red cabbage [57, 98]”.

  • The reference numbers should be [92, 145].

• 8. Page 12, bottom of the left column, “…both HP and HT helped the deactivation of myrosinase [57]”.

  • The reference number should be [145].

• 9. In page 12, right column, second paragraph, “…of broccoli was still active at lower end of HP (100–500 MPa) [57]”.

  • The reference number should be [145].

• 10. Page 13, left column, first paragraph, “…higher temperature (40 °C) [60]”.

  • The reference number should be [61].

• 11. Page 19, left column, 4th paragraph, “The enzymatic degradation of sinigrin…pungent sensation of mustard seed [110]”.

  • The reference number should be [147].

• 12. Page 19, left column 4th paragraph, “Higher temperatures and higher relative humidity, …AITC liberation from the mustard seed meal [110]”.

  • The reference number should be [147].