Glucosinolates: Properties, Recovery, and Applications

Charis M. Galanakis is a multidisciplinary scientist in agricultural sciences as well as food and environmental science, technology, and sustainability, with experience in both industry and academia. He is the research and innovation director of Galanakis Laboratories in Chania, Greece, an adjunct professor of King Saud University in Riyadh, Saudi Arabia, and the director of Food Waste Recovery Group (SIG5) of ISEKI Food Association in Vienna, Austria. He pioneered the new discipline of food waste recovery and has established the most prominent innovation network in the field. He also serves as a senior consultant for the food industry and expert evaluator for international and regional funded programs and proposals. He is an editorial board member of Food and Bioproducts Processing, Food Research International, and Foods, has edited over 45 books, and has published hundreds of research articles, reviews, monographs, chapters, and conference proceedings.

• 1. Overview of glucosinolates and their diversity in plants2. Biosynthesis3. The dilemma of "good" and "bad" glucosinolates4. Glucosinolates & metabolism5. Health effects6. Decomposition of glucosinolates7. The influence of the food supply chain on intake of glycosinolates8. Sources of glucosinolates9. Processing and cooking effects10. Analysis in food11. Recovery techniques and stability of glucosinolates12. Animal nutrition13. Pharmaceutical and nutraceutical applications