04318nam 2201153z- 450 991055761130332120220321(CKB)5400000000045289(oapen)https://directory.doabooks.org/handle/20.500.12854/79572(oapen)doab79572(EXLCZ)99540000000004528920202203d2022 |y 0engurmn|---annantxtrdacontentcrdamediacrrdacarrierAdvanced Research on Glucosinolates in Food ProductsBaselMDPI - Multidisciplinary Digital Publishing Institute20221 online resource (238 p.)3-0365-2977-2 3-0365-2976-4 Glucosinolate-containing foods, such as vegetables from the plant order Brassicales and its derivative products, are valued for their health-beneficial properties. The latter are linked to glucosinolate hydrolysis products, such as isothiocyanates.The book "Advanced Research on Glucosinolates in Food Products" collects the latest research on the impact of the whole food supply chain, including production, as well as domestic food preparation, on glucosinolates and the formation and chemistry of their breakdown products in vegetables and further foods. In this context, the consequences for human health are important, too. The book contains articles that cover research on the effect of pre-harvest factors on glucosinolates, their hydrolyzing enzymes, and the formation of volatile hydrolysis products. Further topics include the linkage between glucosinolates and sensory aspects, and the effects of food preparation and follow-up reactivity. Finally, research on the bioavailability and functional effects of isothiocyanates for human health is included.Biology, life sciencesbicsscFood & societybicsscResearch & information: generalbicssc'salad' rocketanti-inflammatoryarugulabenzyl isothiocyanatebioavailabilitybitter tasteBrassicaBrassica oleraceaBrassicaceaebroccolicabbagecompartmental modelcruciferous vegetablesDiplotaxisenvironmental conditionsepithionitrileepithionitrilesErucaflavourfood retailerfunctional foodsgarden cressgluconasturtiinglucoraphaninglucosinolateglucosinolate hydrolysis productsglucosinolate-myrosinase systemglucosinolatesgrowing conditionhorseradishisothiocyanateisothiocyanatesmicrowavingmyrosinasemyrosinase activitymyrosinase stability: glucosinolatesn/anasturtiumnitrilenitrilesodorantsparameter estimationphysiological-based modelpickled vegetablesplant growthpostharvestpro-inflammatoryprotected horticultureprotein conjugatesrucolaseasonal variationsteamingstir-fryingsulforaphanethioureatryptophan biosynthesisturnipvegetablevolatile compoundswasabiwatercressyellowing salted radish rootBiology, life sciencesFood & societyResearch & information: generalHanschen Franziska Sedt1304466Rohn SaschaedtHanschen Franziska SothRohn SaschaothBOOK9910557611303321Advanced Research on Glucosinolates in Food Products3027448UNINA