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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
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 and researchers working in the field of functional metabolites from plants
1. Overview of glucosinolates and their diversity in plants
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
- No. of pages:
- © Academic Press 2020
- 3rd October 2019
- Academic Press
- Paperback ISBN:
- eBook ISBN:
Dr. Galanakis is a dynamic and interdisciplinary scientist with a fast-expanding work in food and environmental science and technology, innovation and sustainability, industry, and academia. He is the research and innovation director of Galanakis Laboratories (Chania, Greece) and the coordinator of the Food Waste Recovery Group of the ISEKI-Food Association (Vienna, Austria). He serves as an expert evaluator and monitor of international and regional funded programs and proposals, whereas he is an editorial board member and subject editor of Food and Bioproducts Processing and Food Research International. He has edited nine books from Academic Press: Food Waste Recovery: Processing Technologies and Industrial Techniques (2015), Innovation Strategies in the Food Industry: Tools for Implementation (2016), Nutraceutical and Functional Food Components: Effects of Innovative Processing Techniques (2017), Olive Mill Waste: Recent Advances for Sustainable Management (2017), Handbook of Grape Processing By-Products: Sustainable Solutions (2017), Handbook of Coffee Processing By-Products: Sustainable Applications (2017), Sustainable Food Systems from Agriculture to Industry: Improving Production and Processing (2018), Sustainable Meat Production and Processing (2019), and Separation of Functional Molecules in Food by Membrane Technology (2019), and three books from Woodhead Publishing: Polyphenols: Properties, Recovery, and Applications (2018), Sustainable Recovery and Reutilization of Cereal Processing By-Products (2018), and Innovations in Traditional Foods (2019).
Galanakis Laboratories, Chania, Greece
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