Definitions
from Wiktionary, Creative Commons Attribution/Share-Alike License.
- noun Plural form of
thiocyanate .
Etymologies
Sorry, no etymologies found.
Support
Help support Wordnik (and make this page ad-free) by adopting the word thiocyanates.
Examples
-
Members of the crucifer family are excellent sources of isothiocyanates, indoles, thiocyanates, and nitriles, chemicals that may protect against some cancers.
Eat, Drink, and Be Healthy M.D. Walter C. Willett 2005
-
Members of the crucifer family are excellent sources of isothiocyanates, indoles, thiocyanates, and nitriles, chemicals that may protect against some cancers.
Eat, Drink, and Be Healthy M.D. Walter C. Willett 2005
-
The mustard thiocyanates appear to act in a similar way in the mouth and nose.
On Food and Cooking, The Science and Lore of the Kitchen Harold McGee 2004
-
Most thiocyanates are small, light, water-repelling molecules—a dozen or two atoms—that readily escape from the food into the air in our mouth, and up our nasal passages.
On Food and Cooking, The Science and Lore of the Kitchen Harold McGee 2004
-
Most thiocyanates are small, light, water-repelling molecules—a dozen or two atoms—that readily escape from the food into the air in our mouth, and up our nasal passages.
On Food and Cooking, The Science and Lore of the Kitchen Harold McGee 2004
-
Broccoli, daikon, cabbage family (glucosinolates, thiocyanates) Citrus fruits (terpenes)
On Food and Cooking, The Science and Lore of the Kitchen Harold McGee 2004
-
The mustard thiocyanates appear to act in a similar way in the mouth and nose.
On Food and Cooking, The Science and Lore of the Kitchen Harold McGee 2004
-
One group, the thiocyanates, are formed in mustard plants and their relatives, horseradish and wasabi, when the plant cells are damaged.
On Food and Cooking, The Science and Lore of the Kitchen Harold McGee 2004
-
Broccoli, daikon, cabbage family (glucosinolates, thiocyanates) Citrus fruits (terpenes)
On Food and Cooking, The Science and Lore of the Kitchen Harold McGee 2004
-
So whether we cook sprouts rapidly to minimize the production of thiocyanates, or slowly to transform all of the glucosinolates, the result is still bitter.
On Food and Cooking, The Science and Lore of the Kitchen Harold McGee 2004
Comments
Log in or sign up to get involved in the conversation. It's quick and easy.