Functional and Preservative Properties of Phytochemicals

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  • Author : Bhanu Prakash
  • Publisher : Academic Press
  • Pages : 454 pages
  • ISBN : 0128196866
  • Rating : /5 from reviews
CLICK HERE TO GET THIS BOOK >>>Functional and Preservative Properties of Phytochemicals

Download or Read online Functional and Preservative Properties of Phytochemicals full in PDF, ePub and kindle. this book written by Bhanu Prakash and published by Academic Press which was released on 15 February 2020 with total page 454 pages. We cannot guarantee that Functional and Preservative Properties of Phytochemicals book is available in the library, click Get Book button and read full online book in your kindle, tablet, IPAD, PC or mobile whenever and wherever You Like. 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
  • Release : 15 February 2020
GET THIS BOOK 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

Functional and Preservative Properties of Phytochemicals

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

Food Proteins and Peptides

Food Proteins and Peptides
  • Author : Chibuike C Udenigwe
  • Publisher : Royal Society of Chemistry
  • Release : 03 June 2021
GET THIS BOOK Food Proteins and Peptides

This book discusses the chemistry of food proteins and peptides and their relationship with nutritional, functional, and health applications. Bringing together authorities in the field, it provides a comprehensive discussion focused on fundamental chemistries and mechanisms underpinning the structure-function relationships of food proteins and peptides. The functional and bioactive properties hinge on their structural features such as amino acid sequence, molecular size, hydrophobicity, hydrophilicity, and net charges. The book includes coverage of advances in the nutritional and health applications of

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 BOOK Plant 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

Phytochemicals in Vegetables A Valuable Source of Bioactive Compounds

Phytochemicals in Vegetables  A Valuable Source of Bioactive Compounds
  • Author : Spyridon A. Petropoulos,Isabel C.F.R. Ferreira,Lilian Barros
  • Publisher : Bentham Science Publishers
  • Release : 15 November 2018
GET THIS BOOK Phytochemicals in Vegetables A Valuable Source of Bioactive Compounds

Phytochemical compounds are secondary metabolites that plants usually synthesize for their own protection from pests and diseases. Phytochemical biosynthesis is also triggered under specific environmental conditions. They cannot be classified as essential nutrients since they are not required at specific amounts for life sustenance. Phytochemicals in Vegetables: A Valuable Source of Bioactive Compounds presents information about the phytochemical (common and scarce) content of several cultivated vegetables, as well as their health and therapeutic effects based on in vitro, in vivo,

Functional Foods Nutraceuticals and Natural Products

Functional Foods  Nutraceuticals and Natural Products
  • Author : Dhiraj A. Vattem,Vatsala Maitin
  • Publisher : DEStech Publications, Inc
  • Release : 06 October 2015
GET THIS BOOK Functional Foods Nutraceuticals and Natural Products

Bioactive ingredients in foods and their pharmacological and health effects. Functional foods and bioactives of microbial, plant and animal origin, including probiotics, herbs, spices, vegetables, specialty fruits, seafood and milk components. Impact on the microbiome, emerging metabolic pathways and prevention of chronic and infectious diseases.Techniques for functional food development and evaluation.Regulatory and safety considerations. This volume presents basic and advanced technical information on the sources, mechanisms and safety of food bioactives in the etiology and prevention of chronic

Superfood and Functional Food

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

Food Oxidants and Antioxidants

Food Oxidants and Antioxidants
  • Author : Grzegorz Bartosz
  • Publisher : CRC Press
  • Release : 21 June 2013
GET THIS BOOK Food Oxidants and Antioxidants

Food antioxidants are of primary importance for the preservation of food quality during processing and storage. However, the status of food depends on a balance of antioxidants and prooxidants occurring in food. Food Oxidants and Antioxidants: Chemical, Biological, and Functional Properties provides a single-volume reference on the effects of naturally occurring and process-generated prooxidants and antioxidants on various aspects of food quality. The book begins with a general introduction to oxidation in food and then characterizes the main oxidants present

Technology for Wine and Beer Production from Ipomoea batatas

Technology for Wine and Beer Production from Ipomoea batatas
  • Author : Sandeep Kumar Panda
  • Publisher : CRC Press
  • Release : 08 August 2019
GET THIS BOOK Technology for Wine and Beer Production from Ipomoea batatas

Purple sweet potato (PSP) is a special type of sweet potato with high concentration of anthocyanin pigment in the root. It is rich in starch, sugar, minerals, vitamins and antioxidants like phenolics, β-carotene, and has a strong prospect as substrate for alcoholic fermentation. The low cost of sweet potato and its prospective usage in the production of alcoholic beverages make it viable for commercialization. The book reviews the use of the roots of PSP for the production of three novel

Nutrients in Beverages

Nutrients in Beverages
  • Author : Alexandru Grumezescu,Alina-Maria Holban
  • Publisher : Academic Press
  • Release : 07 June 2019
GET THIS BOOK Nutrients in Beverages

Nutrients in Beverages, Volume Twelve, in the Science of Beverages series, introduces the role of nutrients in beverages and provides details into the biological effects of beverage ingredients by presenting their nutritional properties and characterization. This scientific reference covers both the current state-of-the-art and future trends in the beverage industry, and is designed as a comprehensive guide to this area of research. Detailed research information is presented to not only help researchers and students understand the nature of the challenges

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 BOOK Chemical 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

Functional Food and Diseases

Functional Food and Diseases
  • Author : Preetha Bhadra,Pradipta Banerjee,Atanu Deb
  • Publisher : Centurion University of Technology and Management
  • Release : 30 June 2021
GET THIS BOOK Functional Food and Diseases

The concept originated in Japan in the 1980s when government agencies started approving foods with proven benefits in an effort to better the health of the general population.Functional foods is a very popular term in the social and scientific media; consequently, food producers have invested resources in the development of processed foods that may provide added functional benefits to consumers’ well-being. Because of intrinsic regulation and end-of-use purposes in different countries, worldwide meanings and definitions of this term are

Food By Product Based Functional Food Powders

Food By Product Based Functional Food Powders
  • Author : Özlem Tokuşoğlu
  • Publisher : CRC Press
  • Release : 29 January 2018
GET THIS BOOK Food By Product Based Functional Food Powders

The by-products of food processing operations may still contain many valuable substances. Nowadays, the potential utilization of these major components has been the focus of increasing attention. Food by-products or food industry shelf-stable coproducts in liquid, pomace, or powder forms can be obtained by processing fruits, vegetables, meat, seafood, milk and dairy, cereal, nuts, fats, and oils; drying by-products and converting them into powder offers a way to preserve them as useful and valuable products. Food By-product Based Functional Food