Glucosinolates: Properties, Recovery, and Applications

Erscheinungsjahr 2019
ISBN: 978-0-12-816493-8
Verlag: Elsevier Science Publishing Co Inc

Buch, Englisch, 344 Seiten, Format (B × H): 152 mm x 229 mm, Gewicht: 540 g

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.

Zielgruppe

<p>Food scientists and nutritionists working in food applications and food processing as well as those who are interested in the development of innovative products and functional foods, Health professionals, researchers working in the field of functional metabolites from plants</p>

Autoren/Hrsg.

Galanakis, Charis M.

Fachgebiete

• Technische Wissenschaften Verfahrenstechnik | Chemieingenieurwesen | Biotechnologie Lebensmitteltechnologie und Getränketechnologie

Inhaltsverzeichnis

1. Overview of glucosinolates and their diversity in plants 2. Biosynthesis 3. The dilemma of "good" and "bad" glucosinolates 4. Glucosinolates & metabolism 5. Health effects 6. Decomposition of glucosinolates 7. The influence of the food supply chain on intake of glycosinolates 8. Sources of glucosinolates 9. Processing and cooking effects 10. Analysis in food 11. Recovery techniques and stability of glucosinolates 12. Animal nutrition 13. Pharmaceutical and nutraceutical applications

Über Autor(innen)

Galanakis, Charis M.
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.