Functional and Preservative Properties of Phytochemicals

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

Produk Detail:

  • Author : Bhanu Prakash
  • Publisher : Academic Press
  • Pages : 480 pages
  • ISBN : 0128185937
  • Rating : 4/5 from 21 reviews
CLICK HERE TO GET THIS BOOKFunctional and Preservative Properties of Phytochemicals

Functional and Preservative Properties of Phytochemicals

Functional and Preservative Properties of Phytochemicals
  • Author : Bhanu Prakash
  • Publisher : Academic Press
  • Release : 01 March 2020
GET THIS BOOKFunctional and Preservative Properties of Phytochemicals

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

Chemical and Functional Properties of Food Components

Chemical and Functional Properties of Food Components
  • Author : Zdzislaw E. Sikorski
  • Publisher : CRC Press
  • Release : 25 October 2006
GET THIS BOOKChemical and Functional Properties of Food Components

Water, saccharides, proteins, lipids, minerals, colorants, and additives all contribute to the nutritional value and sensory properties of food. During post harvest storage and processing, these components change and the extent and nature of change depends on the chemical properties of the compounds themselves. Knowledge of the chemistry and bioche

Superfood and Functional Food

Superfood and Functional Food
  • Author : Viduranga Waisundara,Naofumi Shiomi
  • Publisher : BoD – Books on Demand
  • Release : 01 March 2017
GET THIS BOOKSuperfood and Functional Food

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 apiculture products are also included herein. Additionally, an area that is not widely discussed in academia - pet food with functional properties - is also covered. It is hoped that

Dietary Phytochemicals and Microbes

Dietary Phytochemicals and Microbes
  • Author : Amlan K. Patra
  • Publisher : Springer Science & Business Media
  • Release : 21 March 2012
GET THIS BOOKDietary Phytochemicals and Microbes

Humans have utilized the bioactive principles of different plants for various beneficial physiological properties including antimicrobial properties for many centuries. However, interests of using medicinal plants declined in the 20th century with the availability of effective synthetic antimicrobial drugs. The development of microbial resistance to various drugs has accelerated research interests towards the use of phytochemicals as alternatives to synthetic drugs in the recent years. This book presents an comprehensive reviews on the antimicrobial and antiviral properties of numerous recently

Handbook of Functional Beverages and Human Health

Handbook of Functional Beverages and Human Health
  • Author : Fereidoon Shahidi,Cesarettin Alasalvar
  • Publisher : CRC Press
  • Release : 06 April 2016
GET THIS BOOKHandbook of Functional Beverages and Human Health

Handbook of Functional Beverages and Human Health provides potential applications and new developments in functional beverages, nutraceuticals, and health foods. In addition to serving as a reference manual, it summarizes the current state of knowledge in key research areas and contains novel ideas for future research and development. Additionally,

Plant-Based Functional Foods and Phytochemicals

Plant-Based Functional Foods and Phytochemicals
  • Author : Megh R. Goyal,Arijit Nath,Hafiz Ansar Rasul Suleria
  • Publisher : CRC Press
  • Release : 30 March 2021
GET THIS BOOKPlant-Based Functional Foods and Phytochemicals

Plant-Based Functional Foods and Phytochemicals: From Traditional Knowledge to Present Innovation covers the importance of the therapeutic health benefits of phytochemicals derived from plants. It discusses the isolation of potential bioactive molecules from plant sources along with their value to human health. It focuses on physical characteristics, uniqueness, uses, distribution, traditional and nutritional importance, bioactivities, and future trends of different plant-based foods and food products. Functional foods, beyond providing basic nutrition, may offer a potentially positive effect on health and

Functional Food and Health

Functional Food and Health
  • Author : Takayuki Shibamoto,American Chemical Society. Meeting
  • Publisher : Amer Chemical Society
  • Release : 08 March 2021
GET THIS BOOKFunctional Food and Health

Almost 10 years have passed since we organized a symposium on functional foods at the ACS national meetings, San Francisco, in 1997. Since then, a large number of studies have been conducted on food components associated with human health. Many symposiums on past research related to functional foods, such as antioxidants, have been held in various countries, including the US, Japan, and numerous European countries. This book based on the symposium "Functional Foods and Health" held in San Francisco on September 2006 includes

Food Additives

Food Additives
  • Author : Desiree Nedra Karunaratne,Geethy Pamunuwa
  • Publisher : BoD – Books on Demand
  • Release : 06 September 2017
GET THIS BOOKFood Additives

Food additives is intended to provide the readers with knowledge on some very significant aspects of the food additives currently in use. Food additives have become essential in the food sector with the rising need for food processing and preservation. However, the use of food additives is regulated imposing strict rules as the impact of those additives on health cannot be neglected. The first chapter starts off with a general overview of food additives highlighting the novel trends that enhance

Functional Foods and Beverages

Functional Foods and Beverages
  • Author : Nicolas Bordenave,Mario G. Ferruzzi
  • Publisher : John Wiley & Sons
  • Release : 22 June 2018
GET THIS BOOKFunctional Foods and Beverages

A much-needed guide to in vitro food functionality evaluation principles, processes, and state-of-the-art modeling There are more than a few books devoted to the assessment of food functionality but, until now, there were no comprehensive guides focusing on the increasingly important subject of in vitro food evaluation. With contributions from the world’s foremost experts in the field, this book brings readers up to speed on the state-of-the-art in in vitro modeling, from its physiological bases to its conception, current

Phenolic Compound Biochemistry

Phenolic Compound Biochemistry
  • Author : Wilfred Vermerris,Ralph Nicholson
  • Publisher : Springer Science & Business Media
  • Release : 20 February 2007
GET THIS BOOKPhenolic Compound Biochemistry

These are just a few examples that illustrate the chemical diversity and use of phenolic compounds, the topic of ‘Phenolic Compound Biochemistry’. This book is written for researchers, instructors, advanced undergraduate students and beginning graduate students in the life sciences who wish to become more familiar with these and many other intriguing aspects of phenolic compounds. Topics covered include nomenclature, chemical properties, biosynthesis, including an up-to-date overview of the genetics controlling phenolic metabolism, isolation and characterization of phenolic compounds, phenolics

Fundamentals of Complementary and Alternative Medicine - E-Book

Fundamentals of Complementary and Alternative Medicine - E-Book
  • Author : Marc S. Micozzi
  • Publisher : Elsevier Health Sciences
  • Release : 01 April 2010
GET THIS BOOKFundamentals of Complementary and Alternative Medicine - E-Book

Focusing on emerging therapies and those best supported by clinical trials and scientific evidence, Fundamentals of Complementary and Alternative Medicine describes some of the most prevalent and the fastest-growing CAM therapies in use today. Prominent author Dr. Marc Micozzi provides a complete overview of CAM, creating a solid foundation and context for therapies in current practice. Coverage of systems and therapies includes mind, body, and spirit; traditional Western healing; and traditional ethnomedical systems from around the world. Discussions include homeopathy,

Foods of Plant Origin

Foods of Plant Origin
  • Author : Michael E. Netzel,Yasmina Sultanbawa
  • Publisher : MDPI
  • Release : 02 April 2020
GET THIS BOOKFoods of Plant Origin

It is now well accepted that the consumption of plant-based foods is beneficial to human health. Fruits, vegetables, grains, and derived products can be excellent sources of minerals, vitamins, and fiber and usually have a favorable nutrient-to-energy ratio. Furthermore, plant foods are also a rich source of phytochemicals such as polyphenols, carotenoids, and betalains, with potential health benefits for humans. Many epidemiological studies have made a direct link between the consumption of plant foods and health. Human intervention studies have

Phytochemicals

Phytochemicals
  • Author : Venketeshwer Rao,Leticia Rao
  • Publisher : BoD – Books on Demand
  • Release : 30 September 2015
GET THIS BOOKPhytochemicals

Global dietary recommendations emphasize the consumption of plant-based foods for the prevention and management of chronic diseases. Plants contain many biologically active compounds referred to as phytochemicals or functional ingredients. These compounds play an important role in human health. Prior to establishing the safety and health benefits of these compounds, they must first be isolated, purified, and their physico-chemical properties established. Once identified, their mechanisms of actions are studied. The chapters are arranged in the order from isolation, purification and