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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 Food Products” collects the latest research on the impact of the whole food supply chain, including production, as well as domestic food preparation, on glucosinolates and the formation and chemistry of their breakdown products in vegetables and further foods. In this context, the consequences for human health are important, too. The book contains articles that cover research on the effect of pre-harvest factors on glucosinolates, their hydrolyzing enzymes, and the formation of volatile hydrolysis products. Further topics include the linkage between glucosinolates and sensory aspects, and the effects of food preparation and follow-up reactivity. Finally, research on the bioavailability and functional effects of isothiocyanates for human health is included.

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

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Foodborne pathogens represent a major burden on society as they are the cause of high numbers of illnesses, hospitalizations, and deaths each year. In addition to their detrimental impact on human health, these microorganisms, which include pathogenic bacteria, viruses, fungi, and a range of parasites, also represent a significant economic cost to food companies in the implementation and constant oversight of food hygiene and safety programs, product recalls, and potential litigation if outbreaks occur. Advancing our current knowledge of the food processing chain and its vulnerabilities to the many factors related to foodborne pathogens (e.g., their stress response, survival and persistence in processing environments, acquisition of virulence factors and antimicrobial drug resistance) is paramount to the development of effective strategies for early detection and control of pathogens, thereby improving food safety.This Special Issue compiled original research articles contributing to a better understanding of the impact of all aspects of foodborne pathogens on food safety.

Research & information: general --- Biology, life sciences --- Microbiology (non-medical) --- Listeria monocytogenes --- growth potential --- ready-to-eat --- iceberg lettuce --- rocket --- spinach --- rucola --- arugula --- antimicrobial blue light --- pathogenic bacteria --- food-borne bacteria --- endogenous photosensitizers --- porphyrins --- food safety --- food handling --- food hygiene --- Salmonella --- Salmonellosis --- foodborne illness --- whole papaya --- Salmonella Typhimurium --- survival --- aqueous chlorine dioxide --- malic acid --- shelf-life --- Listeria spp. --- prevalence --- detection --- monitoring --- smear --- benzalkonium chloride --- thymol --- ampicillin --- sublethal antimicrobial exposure --- gene expression --- stress response --- virulence --- foodborne pathogen --- salmonellosis --- chicken --- antibiotic resistance --- microbial contamination --- multidrug-resistant bacteria --- milk alternatives --- Salmonella Enteritidis --- egg white --- AcrD --- stress resistance --- cell invasion --- pathogenic mechanism --- foodborne bacteria --- in vitro cell models --- organoids --- enteroids --- Bacillus cereus group --- chromogenic media --- performance testing --- toxin gene profiling --- panC sequencing --- food-borne salmonellosis --- multi-drug resistance --- invasion genes bacterial virulence --- poultry bio-mapping --- chemical interventions --- Salmonella enumeration --- Campylobacter enumeration --- bacteriophage --- endolysin --- amidase --- bionanoparticles --- BNPs --- enterohemorrhagic Escherichia coli --- yogurt --- quantitative microbial risk assessment