Academic Press Glucosinolates: Properties, Recovery, and Applications

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. Review Covers the emerging and important aspects of glucosinolates (properties, processing and recovery issues, particular applications) From the Back Cover 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 in the first chapters, the book deals with recovery, analysis and processing issues in order to reveal the potential applications of glucosinolates that are discussed in details in the last chapters. Bringing the latest advances in the field, thoroughly explored by the editor over the last decade, the book also covers practical approaches and applications, giving emphasis in their diversity in plants, the debate of "good" and "bad" glucosinolates, biosynthetic pathways and metabolism, beneficial health effects, the influence of the food supply chain on the decomposition and intake of glycosinolates, the sustainable sources of glucosinolates, processing and cooking effects, analysis, recovery technologies and stability of glucosinolates, applications in pharmaceutical, nutraceutical and animal feeding sectors. Written by a team of of chemists, biochemists, food scientists and technologists, Glucosinolates: Properties, Recovery and Applications is a helpful resource for anyone dealing with food science and technology, new products development both in the food, natural products and health industries. About the Author 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.