Glucosinolates: Properties, Recovery, and Applications

Glucosinolates: Properties, Recovery, and Applications

1st Edition - October 2, 2019

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  • Editor: Charis Galanakis
  • Paperback ISBN: 9780128164938
  • eBook ISBN: 9780128164945

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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.

Key Features

  • 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

Table of Contents

  • 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

Product details

  • No. of pages: 344
  • Language: English
  • Copyright: © Academic Press 2019
  • Published: October 2, 2019
  • Imprint: Academic Press
  • Paperback ISBN: 9780128164938
  • eBook ISBN: 9780128164945

About the Editor

Charis Galanakis

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.

Affiliations and Expertise

Galanakis Laboratories, Chania, Greece

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