Bioactive Compounds From Food

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Bioactive Compounds in Foods

John Gilbert,Hamide Şenyuva
Bioactive Compounds in Foods Book PDF

Author : John Gilbert,Hamide Şenyuva
Publisher : John Wiley & Sons
Page : 432 pages
File Size : 48,9 Mb
Release : 2009-01-21
Category : Technology & Engineering
ISBN : 9781444302295

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Bioactive Compounds in Foods by John Gilbert,Hamide Şenyuva Pdf

Inherent toxicants and processing contaminants are bothnon-essential, bioactive substances whose levels in foods can bedifficult to control. This volume covers both types of compound forthe first time, examining their beneficial as well as theirundesirable effects in the human diet. Chapters have been writtenas individually comprehensive reviews, and topics have beenselected to illustrate recent scientific advances in understandingof the occurrence and mechanism of formation, exposure/riskassessment and developments in the underpinning analyticalmethodology. A wide range of contaminants are examined in detail,including pyrrolizidine alkaloids, glucosinolates, phycotoxins, andmycotoxins. Several process contaminants (eg acrylamide and furan),which are relatively new but which have a rapidly growingliterature, are also covered. The book provides a practical reference for a wide range ofexperts: specialist toxicologists (chemists and food chemists),hygienists, government officials and anyone who needs to be awareof the main issues concerning toxicants and process contaminants infood. It will also be a valuable introduction to the subject forpost-graduate students.

Bioactive Compounds in Foods

Tung-Ching Lee,Chi-Tang Ho
Bioactive Compounds in Foods Book PDF

Author : Tung-Ching Lee,Chi-Tang Ho
Publisher : Unknown
Page : 280 pages
File Size : 52,8 Mb
Release : 2002
Category : Business & Economics
ISBN : UOM:39015055441243

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Bioactive Compounds in Foods by Tung-Ching Lee,Chi-Tang Ho Pdf

This text examines bioactive compounds as food is processed - covering a wide range of products and examining the response to many different processing operations in regard to positive or negative effects on health.

Analytical Methods in the Determination of Bioactive Compounds and Elements in Food

Magdalena Jeszka-Skowron,Agnieszka Zgoła-Grześkowiak,Tomasz Grześkowiak,Akula Ramakrishna
Analytical Methods in the Determination of Bioactive Compounds and Elements in Food Book PDF

Author : Magdalena Jeszka-Skowron,Agnieszka Zgoła-Grześkowiak,Tomasz Grześkowiak,Akula Ramakrishna
Publisher : Springer Nature
Page : 380 pages
File Size : 51,5 Mb
Release : 2021-02-02
Category : Technology & Engineering
ISBN : 9783030618797

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Analytical Methods in the Determination of Bioactive Compounds and Elements in Food by Magdalena Jeszka-Skowron,Agnieszka Zgoła-Grześkowiak,Tomasz Grześkowiak,Akula Ramakrishna Pdf

Most bioactive compounds have antioxidant activity, particularly tocochromanols, phenolics (flavonoids and phenolic acids), methylxantines and capsaicinoids. Some of these compounds have also other properties important for human health. For example, vitamin E protects against oxidative stress, but it is also known for its “non-antioxidant” functions, including cell signalling and antiproliferation. Selenium compounds and indoleamins are the components of the antioxidant enzymes. Selenium makes vitamin E acquisition easier and controls its physiological functions. In taking part in enzymatic reactions and protecting the cell against free radicals, selenium shows immunomodulative, antiphlogistic, and antiviral activity. Capsaicinoids possess not only antioxidant, but also antibacterial, analgesic, weight-reducing and thermoregulation properties. Studies have also demonstrated their gastroprotective and anticancer properties. Analytical Methods in the Determination of Bioactive Compounds and Elements in Food explores both the influence of particular compounds on human health and the methods used for their determination. Chapters describe various aspects of food and plant analysis, including chromatographic and non‐chromatographic approaches as well as hyphenated techniques. Readers of this book will gain a comprehensive understanding of the important groups of bioactive compounds relevant to human health.

Bioactive Molecules in Food

Jean-Michel Mérillon,Kishan Gopal Ramawat
Bioactive Molecules in Food Book PDF

Author : Jean-Michel Mérillon,Kishan Gopal Ramawat
Publisher : Springer Nature
Page : 2353 pages
File Size : 54,6 Mb
Release : 2019-01-25
Category : Technology & Engineering
ISBN : 9783319780306

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Bioactive Molecules in Food by Jean-Michel Mérillon,Kishan Gopal Ramawat Pdf

This reference work provides comprehensive information about the bioactive molecules presented in our daily food and their effect on the physical and mental state of our body. Although the concept of functional food is new, the consumption of selected food to attain a specific effect existed already in ancient civilizations, namely of China and India. Consumers are now more attentive to food quality, safety and health benefits, and the food industry is led to develop processed- and packaged-food, particularly in terms of calories, quality, nutritional value and bioactive molecules. This book covers the entire range of bioactive molecules presented in daily food, such as carbohydrates, proteins, lipids, isoflavonoids, carotenoids, vitamin C, polyphenols, bioactive molecules presented in wine, beer and cider. Concepts like French paradox, Mediterranean diet, healthy diet of eating fruits and vegetables, vegan and vegetarian diet, functional foods are described with suitable case studies. Readers will also discover a very timely compilation of methods for bioactive molecules analysis. Written by highly renowned scientists of the field, this reference work appeals to a wide readership, from graduate students, scholars, researchers in the field of botany, agriculture, pharmacy, biotechnology and food industry to those involved in manufacturing, processing and marketing of value-added food products.

Bioactive Food Components Activity in Mechanistic Approach

Cinthia Bau Betim Cazarin,Juliano Lemos Bicas,Glaucia Maria Pastore,Mario Roberto Marostica Junior
Bioactive Food Components Activity in Mechanistic Approach Book PDF

Author : Cinthia Bau Betim Cazarin,Juliano Lemos Bicas,Glaucia Maria Pastore,Mario Roberto Marostica Junior
Publisher : Academic Press
Page : 257 pages
File Size : 54,6 Mb
Release : 2021-11-22
Category : Technology & Engineering
ISBN : 9780128225905

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Bioactive Food Components Activity in Mechanistic Approach by Cinthia Bau Betim Cazarin,Juliano Lemos Bicas,Glaucia Maria Pastore,Mario Roberto Marostica Junior Pdf

Bioactive Food Components Activity in Mechanistic Approach presents the role of functional foods and bioactive compounds in inflammation. This book focuses on bioactive compounds, including phenolics, prebiotics, carotenoids, tocopherols, bioactive peptides, probiotics, polyunsaturated and monounsaturated fatty acids, and describes their actions in several diseases, mainly obesity and co-morbidities, inflammatory bowel disease, cognitive decline and cancer, and aging. Intended for food, nutrition, and nutraceutical researchers, as well as those studying related fields, the book offers a mechanistic approach that is currently lacking in the market. Explores the mechanistic approach of functional foods in health and disease Contains definitions, case studies, applications, literature reviews, recent developments and text boxes Provides coverage of phenolic compounds, prebiotics and probiotics, carotenoids, tocopherols, bioactive peptides, polyunsaturated and monounsaturated fatty acids, and sulfur compounds

Bioactive Compounds in Fermented Foods

Amit Kumar Rai,Anu Appaiah K. A.
Bioactive Compounds in Fermented Foods Book PDF

Author : Amit Kumar Rai,Anu Appaiah K. A.
Publisher : CRC Press
Page : 511 pages
File Size : 52,7 Mb
Release : 2021-11-29
Category : Technology & Engineering
ISBN : 9780429648571

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Bioactive Compounds in Fermented Foods by Amit Kumar Rai,Anu Appaiah K. A. Pdf

The volume reviews different types of bioactive components associated with food fermentation and their impact on human health. The diversity of microorganism responsible for the production of different types of fermented foods and beverages includes bacteria, yeasts, and fungi. Biotransformation of food constituent by microorganisms occurs during fermentation processes for the production of fermented food and in the gastrointestinal tract by gut microorganisms. This biotransformation results in production of specific bioactive compounds that are responsible for a wide range of health benefits. The bioactive compounds discussed in this book includes polyphenols, bioactive peptides, fibrinolytic enzymes, gama-amino butyric acids (GABA) exopolysaccharides, probiotic, prebiotic, symbiotic and antinutritional factors. These bioactive compounds are responsible for health benefits such as antioxidant, antihypertension, antimicrobial, cholesterol lowering, anticancer, obesity and antithrombotic properties. Advanced research in the field of food fermentation and their health benefits have resulted in commercialization of some of the fermented foods as functional foods. The traditional fermented foods consumed in different parts of the world and their health benefits are discussed in detail and the book concludes with recent advances in microbial transformation during gut fermentation and their impact on human health. There has been increasing interest among researchers on the proposed title in the last decade and the book brings updated information on research and advances in different types of health benefits exhibited by bioactive compounds in a wide range of fermented foods.

Utilisation of Bioactive Compounds from Agricultural and Food Production Waste

Quan V. Vuong
Utilisation of Bioactive Compounds from Agricultural and Food Production Waste Book PDF

Author : Quan V. Vuong
Publisher : CRC Press
Page : 556 pages
File Size : 45,8 Mb
Release : 2017-09-07
Category : Science
ISBN : 9781351647595

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Utilisation of Bioactive Compounds from Agricultural and Food Production Waste by Quan V. Vuong Pdf

The large quantity of waste generated from agricultural and food production remains a great challenge and an opportunity for the food industry. As there are numerous risks associated with waste for humans, animals and the environment, billions of dollars are spent on the treatment of agricultural and food waste. Therefore, the utilisation of bioactive compounds isolated from waste not only could reduce the risks and the costs for treatment of waste, but also could potentially add more value for agricultural and food production. This book provides comprehensive information related to extraction and isolation of bioactive compounds from agricultural and food production waste for utilisation in the food, cosmetic and pharmaceutical industries. The topics range from an overview on challenges and opportunities related to agricultural and food waste, the bioactive compounds in the waste, the techniques used to analyse, extract and isolate these compounds to several specific examples for potential utilisation of waste from agricultural and food industry. This book also further discusses the potential of bioactives isolated from agricultural and food waste being re-utilised in the food, cosmetic and pharmaceutical industries. It is intended for students, academics, researchers and professionals who are interested in or associated with agricultural and food waste.

Extracting Bioactive Compounds for Food Products

M. Angela A. Meireles
Extracting Bioactive Compounds for Food Products Book PDF

Author : M. Angela A. Meireles
Publisher : CRC Press
Page : 486 pages
File Size : 47,8 Mb
Release : 2008-12-16
Category : Technology & Engineering
ISBN : 9781420062397

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Extracting Bioactive Compounds for Food Products by M. Angela A. Meireles Pdf

The demand for functional foods and neutraceuticals is on the rise, leaving product development companies racing to improve bioactive compound extraction methods - a key component of functional foods and neutraceuticals development. From established processes such as steam distillation to emerging techniques like supercritical fluid technology, Ext

Characterization of Bioactive Compounds in Foods and Plants Using Advanced Analytical Techniques

Marina Russo,Francesco Cacciola
Characterization of Bioactive Compounds in Foods and Plants Using Advanced Analytical Techniques Book PDF

Author : Marina Russo,Francesco Cacciola
Publisher : Mdpi AG
Page : 162 pages
File Size : 50,8 Mb
Release : 2022-01-11
Category : Science
ISBN : 3036528555

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Characterization of Bioactive Compounds in Foods and Plants Using Advanced Analytical Techniques by Marina Russo,Francesco Cacciola Pdf

Since the 1990s, food chemistry opened a new chapter in foods and plants investigation. An increasing attention to secondary metabolites and micro-constituents of nutraceutical interest present in foods has been noticed, supporting previous studies on macronutrient composition. Thanks to positive scientific opinions on the presence of bioactive molecules in plants and foods, the previous vision of exploring foods exclusively from a "caloric" point of view has been changed to looking at foodstuffs as having positive effects on human health. This book focuses on the optimization and validation of advanced analytical methodologies dedicated to the characterization and valorization of foods and plants containing bioactive molecules. Qualitative and quantitative characterization, food security, traceability, and innovation in the field of nutraceutical and functional nutrition will be of particular interest in order to stimulate a dialogue on correct nutrition concepts in a constantly changing cultural, technological, and climate context.

Bioactive Compounds from Marine Foods

Blanca Hernández-Ledesma,Miguel Herrero
Bioactive Compounds from Marine Foods Book PDF

Author : Blanca Hernández-Ledesma,Miguel Herrero
Publisher : John Wiley & Sons
Page : 464 pages
File Size : 54,5 Mb
Release : 2013-09-30
Category : Technology & Engineering
ISBN : 9781118412879

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Bioactive Compounds from Marine Foods by Blanca Hernández-Ledesma,Miguel Herrero Pdf

Part of the IFT Press series, this book reviews the myriadpublished information on bioactive components derived from marinefoods, enabling researchers and product developers to selectappropriate functional ingredients for new products. Chapters cover foods and food ingredients from both animal andplant marine sources, focusing on those which demonstratebiological properties and whose constituent compounds have beenisolated and identified as potentially active. This book furtheraddresses the biological activities of PUFAs (Polyunsaturated fattyacids), oils, phospholipids, proteins and peptides, fibres,carbohydrates, chitosans, vitamins and minerals, fucoxantin,polyphenols, phytosterols, taurine, amongst others. Thesecomponents, found in a variety of marine-derived foods, have beendemonstrated to have preventative properties with regard tohypertension, oxidative stress, inflammation, cardiovasculardiseases, cancer and other human diseases. Extraction methods and analysis techniques are also addressed.Intended for food scientists, food technologists and food engineersin academia, industry and government, this book reviews thesubstantial quantity of current research in this fast-moving andcommercially valuable sector of food and nutrition science.

Bioactive Compounds in Nutraceutical and Functional Food for Good Human Health

Kavita Sharma,Kanchan Mishra,Kula Kamal Senapati,Corina Danciu
Bioactive Compounds in Nutraceutical and Functional Food for Good Human Health Book PDF

Author : Kavita Sharma,Kanchan Mishra,Kula Kamal Senapati,Corina Danciu
Publisher : BoD – Books on Demand
Page : 358 pages
File Size : 40,8 Mb
Release : 2021-04-07
Category : Health & Fitness
ISBN : 9781838808877

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Bioactive Compounds in Nutraceutical and Functional Food for Good Human Health by Kavita Sharma,Kanchan Mishra,Kula Kamal Senapati,Corina Danciu Pdf

Bioactive compounds are abundant in nature, particularly in plants, which have the capacity to synthesize phenolics, flavonoids, caffeine, carotenoids, and much more. Different bioactive compounds can change or alter the life process due to their different biological activities. This book examines bioactive compounds and their sources, structures, and potential uses in various industries, including pharmaceuticals, medicine, cosmetics, and food processing.

Effects of Food Processing on Bioactive Compounds

Meenakshi Paul
Effects of Food Processing on Bioactive Compounds Book PDF

Author : Meenakshi Paul
Publisher : Unknown
Page : 0 pages
File Size : 54,5 Mb
Release : 2007
Category : Bioactive compounds
ISBN : 8189729128

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Effects of Food Processing on Bioactive Compounds by Meenakshi Paul Pdf

Bioactive Compounds Are Extra-Nutritional Constituents That Typically Occur In Small Quantities In Foods. Many Thousands Of These Bioactive Compounds Have Been Identified In Commonly Eaten Foods And There Has Been A Lot Of Research Interest Into Their Putative Health Benefits. Virtually All Foods Undergo Some Form Of Processing Before They Are Ready For Consumption. Processing Of Fresh Fruits And Vegetables Results In Changes In Composition Of The Bioactive Food Components. These Changes Can Be Beneficial Or Detrimental To The Total Content Of Health-Promoting Phytochemicals. By Adopting Effective Processing And Storage Techniques One Can Retain Bioactive Compounds And Other The Nutrients In The Foods. This Book Examines The Effects Of Food Processing On Bioactive Compounds By Covering A Wide Range Of Products And Examining The Response To Many Different Processing Operations In Regard To Positive Or Negative Effects On Health. This Book Is Intended For Scientists, Nutritionists And Health Practitioners. Contents Chapter 1: Bioactive Compounds In Food; Chapter 2: Critical Steps In Developing Functional Foods; Chapter 3: Role Of Biotechnology In Functional Food Production; Chapter 4: Traditional Food Processing Methods; Chapter 5: Processing Techniques Specific To Vegetables; Chapter 6: Processing Techniques Specific To Fruits; Chapter 7: Production To Nutraceuticals; Chapter 8: Maintaining The Nutritional Quality Of Bread; Chapter 9: Nutritional Value Of Processed Organic Food; Chapter 10: Soy Protein Products: Methods Of Preparation And Usage; Chapter 11: Enhanced Bioavailability Of Iron From Mungbean.

Bioactive Compounds

Maira Rubi Segura Campos
Bioactive Compounds Book PDF

Author : Maira Rubi Segura Campos
Publisher : Woodhead Publishing
Page : 308 pages
File Size : 55,7 Mb
Release : 2018-12-01
Category : Technology & Engineering
ISBN : 9780128147757

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Bioactive Compounds by Maira Rubi Segura Campos Pdf

Bioactive Compounds: Health Benefits and Potential Applications provides information about different bioactive compounds including their sources, biological effects, health benefits and, potential applications which could contribute as alternatives in the prevention or treatment of multifactorial diseases for vulnerable population groups. Going beyond the basics to include discussion of bioaccessibility and the legislative aspects of marketing of bioactive compounds as nutraceuticals or food supplements, this book presents insights from a global perspective. Written for researchers, professors and graduate students, this book is sure to be a welcomed reference for all who work in food chemistry, new product development and nutritional science. Highlights potential contributions of bioactive compounds as alternatives in the prevention or treatment of disease Investigates the world of bioactive compounds and the many activities associated with them Contains information relevant to food chemistry, new product development and nutritional science

Innovative Processing Technologies for Foods with Bioactive Compounds

Jorge J. Moreno
Innovative Processing Technologies for Foods with Bioactive Compounds Book PDF

Author : Jorge J. Moreno
Publisher : CRC Press
Page : 326 pages
File Size : 42,8 Mb
Release : 2016-08-05
Category : Technology & Engineering
ISBN : 9781498714853

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Innovative Processing Technologies for Foods with Bioactive Compounds by Jorge J. Moreno Pdf

Natural foods, like fruits and vegetables, represent the simplest form of functional foods and provide excellent sources of functional compounds. Maximizing opportunities to make use of and incorporate these compounds requires special processing. Fortunately, technologies available to produce food with enhanced active compounds have advanced significantly over the last few years. This book covers the fundamentals as well as the innovations made during the last few years on the emerging technologies used in the development of food with bioactive compounds.

Bioactive Extraction and Application in Food and Nutraceutical Industries

Tanmay Sarkar,Siddhartha Pati
Bioactive Extraction and Application in Food and Nutraceutical Industries Book PDF

Author : Tanmay Sarkar,Siddhartha Pati
Publisher : Springer Nature
Page : 480 pages
File Size : 45,8 Mb
Release : 2024-01-13
Category : Technology & Engineering
ISBN : 9781071636015

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Bioactive Extraction and Application in Food and Nutraceutical Industries by Tanmay Sarkar,Siddhartha Pati Pdf

This volume details state-of- the art methods on sustainable food extractions. Chapters guide readers on traditional and novel extraction techniques, as well as exploring diverse sources of bioactive compounds. Additionally, chapters provide a holistic view of the field, catering to the needs of researchers, industry professionals, and students who are interested in this rapidly evolving area. Written in the format of the Methods and Protocols in Food Science series, chapters list necessary materials and methods for readily reproducible protocols. Authoritative and cutting-edge, Bioactive Extraction and Application in Food and Nutraceutical Industries aims to be a foundation for future studies and to be a source of inspiration for new investigations in the field.