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.
1. Cover image - p. i 2. Title page - p. i 3. Table of Contents - p. iii 4. List of author’s published works - p. ii 5. Copyright - p. iv 6. Contributors - p. ix 7. Preface - p. xiii 8. Chapter 1. The dilemma of “good” and “bad” glucosinolates and the potential to regulate their content - p. 1 9. Chapter 2. Biosynthesis and nutritious effects - p. 47 10. Chapter 3. Enzymatic activities behind degradation of glucosinolates - p. 79 11. Chapter 4. Glucosinolates and metabolism - p. 107 12. Chapter 5. Different sources of glucosinolates and their derivatives - p. 143 13. Chapter 6. Processing and cooking effects on glucosinolates and their derivatives - p. 181 14. Chapter 7. Analysis of glucosinolates content in food products - p. 213 15. Chapter 8. Recovery techniques, stability, and applications of glucosinolates - p. 251 16. Chapter 9. Sulforaphane and sulforaphene: Two potential anticancer compounds from glucosinolates - p. 281 17. Index - p. 313
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.
1. Cover image - p. i 2. Title page - p. i 3. Table of Contents - p. iii 4. List of author’s published works - p. ii 5. Copyright - p. iv 6. Contributors - p. ix 7. Preface - p. xiii 8. Chapter 1. The dilemma of “good” and “bad” glucosinolates and the potential to regulate their content - p. 1 9. Chapter 2. Biosynthesis and nutritious effects - p. 47 10. Chapter 3. Enzymatic activities behind degradation of glucosinolates - p. 79 11. Chapter 4. Glucosinolates and metabolism - p. 107 12. Chapter 5. Different sources of glucosinolates and their derivatives - p. 143 13. Chapter 6. Processing and cooking effects on glucosinolates and their derivatives - p. 181 14. Chapter 7. Analysis of glucosinolates content in food products - p. 213 15. Chapter 8. Recovery techniques, stability, and applications of glucosinolates - p. 251 16. Chapter 9. Sulforaphane and sulforaphene: Two potential anticancer compounds from glucosinolates - p. 281 17. Index - p. 313
