Glucosinolates: Properties, Recovery, and Applications

Häftad, Engelska, 2019

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Beskrivning

Glucosinolates: Properties, Recovery and Applications covers all the important aspects of glucosinolates (properties, processing and recovery issues, particular applications). Starting from the metabolism, health effects and biosynthesis of glucosinolates, the book then deals with recovery, analysis and processing issues in order to reveal their potential applications. Bringing the latest advances in the field, the book also covers practical approaches and applications, giving emphasis to their diversity in plants, the debate of "good" and "bad" glucosinolates, biosynthetic pathways and metabolism, the influence of the food supply chain on decomposition and intake, sustainable sources of glucosinolates, processing and cooking effects, and more.

Written by a team of chemists, biochemists, food scientists and technologists, this book is a helpful resource for anyone dealing with food science, technology and new product developments in food, natural products and in health industries.

Thoroughly explores the most trending topics of glucosinolates, giving emphasis on their diversity in plants
Covers properties, processing, recovery issues and particular applications of glucosinolates
Brings the health effects of glucosinolates, metabolomics and decomposition

Produktinformation

Utgivningsdatum:2019-10-03
Mått:152 x 229 x undefined mm
Vikt:540 g
Format:Häftad
Språk:Engelska
Antal sidor:344
Förlag:Elsevier Science
ISBN:9780128164938

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Mer om författaren

Charis M. Galanakis is a multidisciplinary scientist in agricultural sciences as well as food and environmental science, technology, and sustainability, with experience in both industry and academia. He is the research and innovation director of Galanakis Laboratories in Chania, Greece, an adjunct professor of King Saud University in Riyadh, Saudi Arabia, and the director of Food Waste Recovery Group (SIG5) of ISEKI Food Association in Vienna, Austria. He pioneered the new discipline of food waste recovery and has established the most prominent innovation network in the field. He also serves as a senior consultant for the food industry and expert evaluator for international and regional funded programs and proposals. He is an editorial board member of Food and Bioproducts Processing, Food Research International, and Foods, has edited over 45 books, and has published hundreds of research articles, reviews, monographs, chapters, and conference proceedings.

Innehållsförteckning

1. Overview of glucosinolates and their diversity in plants2. Biosynthesis3. The dilemma of "good" and "bad" glucosinolates4. Glucosinolates & metabolism5. Health effects6. Decomposition of glucosinolates7. The influence of the food supply chain on intake of glycosinolates8. Sources of glucosinolates9. Processing and cooking effects10. Analysis in food11. Recovery techniques and stability of glucosinolates12. Animal nutrition13. Pharmaceutical and nutraceutical applications