Functional and Preservative Properties of Phytochemicals Books

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Functional and Preservative Properties of Phytochemicals


Functional and Preservative Properties of Phytochemicals
  • Author : Bhanu Prakash
  • Publisher : Academic Press
  • Release : 2020-03
  • ISBN : 9780128185933
  • Language : En, Es, Fr & De
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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, 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

Research and Technological Advances in Food Science


Research and Technological Advances in Food Science
  • Author : Bhanu Prakash
  • Publisher : Academic Press
  • Release : 2022-01-01
  • ISBN : 9780323859172
  • Language : En, Es, Fr & De
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The microbial contamination in the food commodities may reduce their nutritional quality and lead to malnourishment. The situation is alarming in developing countries; therefore, quantitative and qualitative protection of Agri-food commodities after harvesting is crucial to address the hunger and malnutrition. There is also an urgent need to make rational strategies to protect the post-harvest losses and nutritional properties of the food product at a low cost that can address the current existing problem such as hunger and malnutrition of humankind in a sustainable manner. Research and Technological Advances in Food Science collects and collates the information about the different natural sources as food (microbes, plant and animal origin), and their health benefits. The proposed book highlights the current research and technological advances in food science related to health such as seafood nutraceuticals, meat processing and product development, microbial enzymes for the tenderization of meat, Feruloylated oligosaccharides for human health, and the role of carotenoids on bioavailability of minerals. In addition, the role of modern tools and techniques such as instrumentation, nanotechnology, biotechnology, food-omics and conformational dynamics in food science will be incorporated in various chapters. Edited by a multiple team of experts in the field, the book gives the readers a systematic and in-depth understanding of basic and advanced concepts in food science and post-harvest technology. Includes information about the different natural sources as food (microbes, plants, and animal origin), and their health benefits Highlights the current research and technological advances in food science related to health Brings the role of microbial antagonistic, plant volatiles and technological advances in post-harvest management of food commodities

Bioactive Natural Products for Pharmaceutical Applications


Bioactive Natural Products for Pharmaceutical Applications
  • Author : Dilipkumar Pal
  • Publisher : Springer Nature
  • Release :
  • ISBN : 9783030540272
  • Language : En, Es, Fr & De
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Biotechnological Approaches in Food Adulterants


Biotechnological Approaches in Food Adulterants
  • Author : Madan L Verma
  • Publisher : CRC Press
  • Release : 2020-11-18
  • ISBN : 9781000219913
  • Language : En, Es, Fr & De
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The book highlights the biotechnological advancement in the area of food adulterants and outlines the current state of art technologies in the detection of food adulterants using omics and nanobiotechnology. The book provides insights to the most recent innovations, trends, concerns, and challenges in food adulterants. It identifies key research topics and practical applications of modern cutting-edge technologies employed for detection of food adulterants including: expansion of food adulterants market, potential toxicity of food adulterants and the prevention of food adulteration act, cutting-edge technology for food adulterants detection, and biosensing and nanobiosensing based detection of food adulterants. There is need for new resources in omics technologies for the application of new nanobiotechnology. Biotechnological Approaches in Food Adulterants provides an overview of the contributions of food safety and the most up-to-date advances in omics and nanobiotechnology approaches to a diverse audience from postgraduate students to researchers in biochemical engineering, biotechnology, food technologist, environmental technologists, and pharmaceutical professionals.

Food Proteins and Peptides


Food Proteins and Peptides
  • Author : Chibuike C Udenigwe
  • Publisher : Royal Society of Chemistry
  • Release : 2021-06-03
  • ISBN : 9781839163432
  • Language : En, Es, Fr & De
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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 protein and peptide modifications; novel applications of food proteins and peptides in the development of edible functional biomaterials; advances in the use of proteomics and peptidomics for food proteins and peptide analysis (foodomics); and the relevance of food protein and peptide chemistries in policy and regulation. Research into the fundamental chemistries behind the functional, health and nutritional benefits is burgeoning and has gained the interest of scientists, the industry, regulatory agencies, and consumers. This book fills the knowledge gap providing an excellent source of information for researchers, instructors, students, food and nutrition industry, and policy makers.