Glucosinolates: Properties, Recovery, and Applications

Editat de Charis M. Galanakis
Notă GoodReads:
en Limba Engleză Paperback – 03 Oct 2019
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
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ISBN-13: 9780128164938
ISBN-10: 012816493X
Pagini: 344
Dimensiuni: 152 x 229 mm
Greutate: 0.46 kg

Public țintă

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, researchers working in the field of functional metabolites from plants


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