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 i...

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ग्रंथसूची विवरण
अन्य लेखक:	Hanschen, Franziska S. (संपादक), Rohn, Sascha (संपादक)
स्वरूप:	पुस्तक अध्याय
प्रकाशित:	Basel MDPI - Multidisciplinary Digital Publishing Institute 2022
विषय:	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
ऑनलाइन पहुंच:	Get Fullteks DOAB: description of the publication
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DOAB: description of the publication

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Advanced Research on Glucosinolates in Food Products

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