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Glucosinolates Properties Recovery and Applications

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Glucosinolates Properties Recovery and Applications
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  • Author : Charis M. Galanakis
  • Publisher : Academic Press
  • Pages : 344 pages
  • ISBN : 0128164948
  • Rating : /5 from reviews
CLICK HERE TO GET THIS BOOK >>>Glucosinolates Properties Recovery and Applications

Download or Read online Glucosinolates Properties Recovery and Applications full in PDF, ePub and kindle. this book written by Charis M. Galanakis and published by Academic Press which was released on 02 October 2019 with total page 344 pages. We cannot guarantee that Glucosinolates Properties Recovery and Applications book is available in the library, click Get Book button and read full online book in your kindle, tablet, IPAD, PC or mobile whenever and wherever You Like. 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. Thoroughly explores the most trending topics of glucosinolates, giving emphasis on their diversity in plants Covers properties, processing, recovery issues and particular applications of glucosinolates Brings the health effects of glucosinolates, metabolomics and decomposition

Glucosinolates Properties Recovery and Applications

Glucosinolates Properties Recovery and Applications
  • Author : Charis M. Galanakis
  • Publisher : Academic Press
  • Release : 02 October 2019
GET THIS BOOK 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

Food Bioactives and Health

Food Bioactives and Health
  • Author : Charis M. Galanakis
  • Publisher : Springer
  • Release : 16 February 2021
GET THIS BOOK Food Bioactives and Health

Bioactive natural compounds have gained attention in recent years due to their potential health benefits, including reducing the risk of diabetes, cancer, and cardiovascular diseases. These benefits derive from bioactive compounds' anti-tumor, anti-inflammatory, anti-oxidative, anti-hypertensive and anti-hyperlipidemic activities, which serve in addition to their basic nutritional functions. Over the last decade, researchers have investigated the health impact of bioactive compounds in detail, and the development of food applications has attracted great interest. Consumer demand has surged for functional foods (nutraceuticals),

Nutraceutical and Functional Food Components

Nutraceutical and Functional Food Components
  • Author : Charis M. Galanakis
  • Publisher : Academic Press
  • Release : 15 October 2021
GET THIS BOOK Nutraceutical and Functional Food Components

Nutraceutical and Functional Food Components: Effects of Innovative Processing Techniques, Second Edition highlights the impact of recent food industry advances on the nutritional value, functional properties, applications, bioavailability, and bioaccessibility of food components. This second edition also assesses shelf-life, sensory characteristics, and the profile of food products. Addressing the most important groups of food components, including lipids, proteins, peptides and amino acids, carbohydrates, dietary fiber, polyphenols, carotenoids, vitamins, aromatic compounds, minerals, glucosinolates, enzymes, this book addresses the processing of each.

Separation Processes in the Food and Biotechnology Industries

Separation Processes in the Food and Biotechnology Industries
  • Author : A S Grandison,M J Lewis
  • Publisher : Elsevier
  • Release : 01 January 1996
GET THIS BOOK Separation Processes in the Food and Biotechnology Industries

This book reviews methods and techniques for separating food components and products of the biotechnology industry. The introduction focuses on food composition and some of the conventional separation techniques. Subsequent chapters deal with each specific type or area of application individually and include information on the basic principles, industrial equipment available, commercial applications and an overview of research and development.

Antinutrients and Phytochemicals in Food

Antinutrients and Phytochemicals in Food
  • Author : Fereidoon Shahidi,American Chemical Society. Division Of Agricultura,American Chemical Society. Division of Agricultural and Food Chemistry,American Chemical Society. Meeting
  • Publisher : Amer Chemical Society
  • Release : 14 June 1997
GET THIS BOOK Antinutrients and Phytochemicals in Food

This book examines the potential health benefits of low levels of antinutrients in food processing and functional foods, and reviews the potential health risk at high levels. The authors identify and classify various foods as sources of phytochemicals while considering their anticarcinogenic and antimutagenic potentials. This volume will be a valuable resource for food scientists, technologists, and nutritionists, and for researchers in biotechnology and medicinal chemistry.