04285nam 2201129z- 450 991055761130332120231214133009.0(CKB)5400000000045289(oapen)https://directory.doabooks.org/handle/20.500.12854/79572(EXLCZ)99540000000004528920202203d2022 |y 0engurmn|---annantxtrdacontentcrdamediacrrdacarrierAdvanced Research on Glucosinolates in Food ProductsBaselMDPI - Multidisciplinary Digital Publishing Institute20221 electronic 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.Research & information: generalbicsscBiology, life sciencesbicsscFood & societybicsscpickled vegetablesyellowing salted radish rootglucosinolate-myrosinase systemtryptophan biosynthesisisothiocyanatesglucosinolatecabbageisothiocyanateepithionitrilenitrileBrassicaseasonal variationfood retailerglucosinolatesturnipbitter tasteBrassicaceaevegetablerucolaarugulaDiplotaxisErucaflavourpostharvestvolatile compoundsodorants'salad' rocketwasabihorseradishwatercressbenzyl isothiocyanateprotein conjugatesfunctional foodsnasturtiumgarden cressthioureaplant growthprotected horticultureenvironmental conditionscruciferous vegetablesgluconasturtiinanti-inflammatorypro-inflammatoryphysiological-based modelsulforaphaneglucoraphanincompartmental modelbroccolibioavailabilitymyrosinaseparameter estimationBrassica oleraceagrowing conditionmyrosinase activityglucosinolate hydrolysis productsnitrilesepithionitrilesmyrosinase stability: glucosinolatessteamingmicrowavingstir-fryingResearch & information: generalBiology, life sciencesFood & societyHanschen Franziska Sedt1304466Rohn SaschaedtHanschen Franziska SothRohn SaschaothBOOK9910557611303321Advanced Research on Glucosinolates in Food Products3027448UNINA