Advanced Research on Glucosinolates in Food Products

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

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...