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Advanced Research on Glucosinolates in Food Products

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 Foo...

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Gardado en:
Formato: Online
Idioma:inglés
Publicado: MDPI - Multidisciplinary Digital Publishing Institute 2022
Subjects:
pickled vegetables
yellowing salted radish root
glucosinolate–myrosinase system
tryptophan biosynthesis
isothiocyanates
glucosinolate
cabbage
isothiocyanate
epithionitrile
nitrile
Brassica
seasonal variation
food retailer
glucosinolates
turnip
bitter taste
Brassicaceae
vegetable
rucola
arugula
Diplotaxis
Eruca
flavour
postharvest
volatile compounds
odorants
‘salad’ rocket
wasabi
horseradish
watercress
benzyl isothiocyanate
protein conjugates
functional foods
nasturtium
garden cress
thiourea
plant growth
protected horticulture
environmental conditions
cruciferous vegetables
gluconasturtiin
anti-inflammatory
pro-inflammatory
physiological-based model
sulforaphane
glucoraphanin
compartmental model
broccoli
bioavailability
myrosinase
parameter estimation
Brassica oleracea
growing condition
myrosinase activity
glucosinolate hydrolysis products
nitriles
epithionitriles
myrosinase stability: glucosinolates
steaming
microwaving
stir-frying
n/a
thema EDItEUR::G Reference, Information and Interdisciplinary subjects::GP Research and information: general
thema EDItEUR::P Mathematics and Science::PS Biology, life sciences
thema EDItEUR::J Society and Social Sciences::JB Society and culture: general::JBC Cultural and media studies::JBCC Cultural studies::JBCC4 Cultural studies: food and society
Acceso en liña:ONIX_20220321_9783036529776_8
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ONIX_20220321_9783036529776_8

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