LEADER 04285nam 2201129z- 450 001 9910557611303321 005 20231214133009.0 035 $a(CKB)5400000000045289 035 $a(oapen)https://directory.doabooks.org/handle/20.500.12854/79572 035 $a(EXLCZ)995400000000045289 100 $a20202203d2022 |y 0 101 0 $aeng 135 $aurmn|---annan 181 $ctxt$2rdacontent 182 $cc$2rdamedia 183 $acr$2rdacarrier 200 10$aAdvanced Research on Glucosinolates in Food Products 210 $aBasel$cMDPI - Multidisciplinary Digital Publishing Institute$d2022 215 $a1 electronic resource (238 p.) 311 $a3-0365-2977-2 311 $a3-0365-2976-4 330 $aGlucosinolate-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. 606 $aResearch & information: general$2bicssc 606 $aBiology, life sciences$2bicssc 606 $aFood & society$2bicssc 610 $apickled vegetables 610 $ayellowing salted radish root 610 $aglucosinolate-myrosinase system 610 $atryptophan biosynthesis 610 $aisothiocyanates 610 $aglucosinolate 610 $acabbage 610 $aisothiocyanate 610 $aepithionitrile 610 $anitrile 610 $aBrassica 610 $aseasonal variation 610 $afood retailer 610 $aglucosinolates 610 $aturnip 610 $abitter taste 610 $aBrassicaceae 610 $avegetable 610 $arucola 610 $aarugula 610 $aDiplotaxis 610 $aEruca 610 $aflavour 610 $apostharvest 610 $avolatile compounds 610 $aodorants 610 $a'salad' rocket 610 $awasabi 610 $ahorseradish 610 $awatercress 610 $abenzyl isothiocyanate 610 $aprotein conjugates 610 $afunctional foods 610 $anasturtium 610 $agarden cress 610 $athiourea 610 $aplant growth 610 $aprotected horticulture 610 $aenvironmental conditions 610 $acruciferous vegetables 610 $agluconasturtiin 610 $aanti-inflammatory 610 $apro-inflammatory 610 $aphysiological-based model 610 $asulforaphane 610 $aglucoraphanin 610 $acompartmental model 610 $abroccoli 610 $abioavailability 610 $amyrosinase 610 $aparameter estimation 610 $aBrassica oleracea 610 $agrowing condition 610 $amyrosinase activity 610 $aglucosinolate hydrolysis products 610 $anitriles 610 $aepithionitriles 610 $amyrosinase stability: glucosinolates 610 $asteaming 610 $amicrowaving 610 $astir-frying 615 7$aResearch & information: general 615 7$aBiology, life sciences 615 7$aFood & society 700 $aHanschen$b Franziska S$4edt$01304466 702 $aRohn$b Sascha$4edt 702 $aHanschen$b Franziska S$4oth 702 $aRohn$b Sascha$4oth 906 $aBOOK 912 $a9910557611303321 996 $aAdvanced Research on Glucosinolates in Food Products$93027448 997 $aUNINA