Advanced Research on Glucosinolates in Food Products

• Andere auteurs: Hanschen, Franziska S. (Redacteur), Rohn, Sascha (Redacteur)
• Formaat: Elektronisch Hoofdstuk
• Taal: Engels
• Gepubliceerd in: Basel MDPI - Multidisciplinary Digital Publishing Institute 2022
• Onderwerpen: Research & information: general; Biology, life sciences; Food & society; 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
• Online toegang: DOAB: download the publication; DOAB: description of the publication

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 i...