Functional and Preservative Properties of Phytochemicals
  • Author : Bhanu Prakash
  • Release Date : 01 March 2020
  • Publisher : Academic Press
  • Genre : Technology & Engineering
  • Pages : 480
  • ISBN 13 : 9780128185933

Functional and Preservative Properties of Phytochemicals Book Summary

Functional and Preservative Properties of Phytochemicals examines the potential of plant-based bioactive compounds as functional food ingredients and preservative agents against food-spoiling microbes and oxidative deterioration. The book provides a unified and systematic accounting of plant-based bioactive compounds by illustrating the connections among the different disciplines, such as food science, nutrition, pharmacology, toxicology, combinatorial chemistry, nanotechnology and biotechnological approaches. Chapters present the varied sources of raw materials, biochemical properties, metabolism, health benefits, preservative efficacy, toxicological aspect, safety and Intellectual Property Right issue of plant-based bioactive compounds. Written by authorities within the field, the individual chapters of the book are organized according to the following practical and easy to consult format: introduction, chapter topics and text, conclusions (take-home lessons), and references cited for further reading. Provides collective information on recent advancements that increase the potential use of phytochemicals Fosters an understanding of plant-based dietary bioactive ingredients and their physiological effects on human health at the molecular level Thoroughly explores biotechnology, omics, and bioinformatics approaches to address the availability, cost, and mode of action of plant-based functional and preservative ingredients

Functional and Preservative Properties of Phytochemicals

Functional and Preservative Properties of Phytochemicals

Author : Bhanu Prakash
Publisher : Academic Press
Genre : Technology & Engineering
Total View : 8738 Views
File Size : 52,7 Mb
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Functional and Preservative Properties of Phytochemicals examines the potential of plant-based bioactive compounds as functional food ingredients and preservative agents against food-spoiling microbes and oxidative deterioration. The book provides a unified and systematic accounting of plant-based bioactive compounds by illustrating the connections among the different disciplines, such as food science, ...

Functional and Preservative Properties of Phytochemicals

Functional and Preservative Properties of Phytochemicals

Author : Bhanu Prakash
Publisher : Academic Press
Genre : Technology & Engineering
Total View : 3872 Views
File Size : 49,9 Mb
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Functional and Preservative Properties of Phytochemicals examines the potential of plant-based bioactive compounds as functional food ingredients and preservative agents against food-spoiling microbes and oxidative deterioration. The book provides a unified and systematic accounting of plant-based bioactive compounds by illustrating the connections among the different disciplines, such as food science, ...

Research and Technological Advances in Food Science

Research and Technological Advances in Food Science

Author : Bhanu Prakash
Publisher : Academic Press
Genre : Technology & Engineering
Total View : 7697 Views
File Size : 54,9 Mb
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The reduction in nutritional quality of food due to microbial contamination is a problem faced by much of the developing world. To address contamination-related hunger and malnutrition, it is crucial to enforce quantitative and qualitative protection of agri-food commodities after harvesting, as well as to create low cost, rational strategies ...

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Superfood and Functional Food

Author : Viduranga Waisundara,Naofumi Shiomi
Publisher : BoD – Books on Demand
Genre : Business & Economics
Total View : 6895 Views
File Size : 42,9 Mb
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This book focuses on the usage and application of plant- and animal-based food products with significant functional properties and health benefits as well as their development into processed food. Many chapters in this book contain overviews on superfood and functional food from South America. Details on the functional properties of ...

Plant Extracts  Applications in the Food Industry

Plant Extracts Applications in the Food Industry

Author : Shabir Ahmad Mir,Annamalai Manickavasagan,Manzoor Ahmad Shah
Publisher : Academic Press
Genre : Technology & Engineering
Total View : 2067 Views
File Size : 52,7 Mb
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Plant Extracts in Food Applications is the first book of its kind focusing on the application of plant extracts in the food industry. Topics cover sources, extraction and encapsulation techniques, the chemistry and stability of plant extracts, antimicrobials, preservatives, nutrient enhancers, enzymes, flavoring and coloring agents, packaging aid, health benefits, ...

Phytochemicals

Phytochemicals

Author : Toshiki Asao,Md Asaduzzaman
Publisher : BoD – Books on Demand
Genre : Science
Total View : 9083 Views
File Size : 44,9 Mb
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Phytochemicals provides original research work and reviews on the sources of phytochemicals, and their roles in disease prevention, supplementation, and accumulation in fruits and vegetables. The roles of anthocyanin, flavonoids, carotenoids, and taxol are presented in separate chapters. Antioxidative and free radicle scavenging activity of phytochemicals is also discussed. The ...

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Author : Marcos Soto-Hernández,Mariana Palma Tenango,Rosario García-Mateos
Publisher : BoD – Books on Demand
Genre : Science
Total View : 161 Views
File Size : 44,8 Mb
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Phenolic compounds as a large class of metabolites found in plants have attracted attention since long time ago due to their properties and the hope that they will show beneficial health effects when taken as dietary supplements. This book presents the state of the art of some of the natural ...

Nutraceutical and Functional Food Components

Nutraceutical and Functional Food Components

Author : Charis M. Galanakis
Publisher : Academic Press
Genre : Technology & Engineering
Total View : 9704 Views
File Size : 50,9 Mb
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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. Covering the most ...