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 plants 2. Biosynthesis 3. The dilemma of "good" and "bad" glucosinolates 4. Glucosinolates & metabolism 5. Health effects 6. Decomposition of glucosinolates 7. The influence of the food supply chain on intake of glycosinolates 8. Sources of glucosinolates 9. Processing and cooking effects 10. Analysis in food 11. Recovery techniques and stability of glucosinolates 12. Animal nutrition 13. Pharmaceutical and nutraceutical applications