Functional And Preservative Properties Of Phytochemicals

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Functional and Preservative Properties of Phytochemicals

Bhanu Prakash
Functional and Preservative Properties of Phytochemicals Book PDF

Author : Bhanu Prakash
Publisher : Academic Press
Page : 454 pages
File Size : 46,6 Mb
Release : 2020-02-15
Category : Technology & Engineering
ISBN : 9780128196861

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Functional and Preservative Properties of Phytochemicals by Bhanu Prakash Pdf

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

Phytochemicals in Citrus

Xingqian Ye
Phytochemicals in Citrus Book PDF

Author : Xingqian Ye
Publisher : CRC Press
Page : 582 pages
File Size : 40,5 Mb
Release : 2017-09-11
Category : Technology & Engineering
ISBN : 9781315352053

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Phytochemicals in Citrus by Xingqian Ye Pdf

Citrus fruits have long been popular around the world due to their good flavor, taste, high nutritional value, and their healthy properties. Citrus is well known as a rich source of vitamin C. Citrus fruits also contain many other functional bioactive phytochemicals including terpenoids, triterpenes, flavonoids, amino acids, phenolic acids, mineral constituents, and polysaccharides, which are beneficial to human health. Citrus fruits are generally recognized as an outstanding source of biologically active compounds related to both nutritional and nutraceutical values. Phytochemicals in Citrus: Applications in Functional Foods focuses on up-to-date information on chemical properties of citrus fruits, citrus food products, and their health benefits. The 16 chapters in the book provide a knowledge base on the chemical composition, bioactive components, biochemical properties, food use, and health benefits of citrus fruits. The information in this book will help readers to better understand the health benefits of citrus fruits and products and their dietary applications. The book is a unique reference for food science professionals engaged in functional foods and nutritional dietary management. The book can also serve as a handy reference for college and university students majoring in food science, nutrition, pharmaceutical science, and horticultural science.

Plant-Based Functional Foods and Phytochemicals

Megh R. Goyal,Arijit Nath,Hafiz Ansar Rasul Suleria
Plant Based Functional Foods and Phytochemicals Book PDF

Author : Megh R. Goyal,Arijit Nath,Hafiz Ansar Rasul Suleria
Publisher : CRC Press
Page : 348 pages
File Size : 42,6 Mb
Release : 2021-03-30
Category : Medical
ISBN : 9781000090239

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Plant-Based Functional Foods and Phytochemicals by Megh R. Goyal,Arijit Nath,Hafiz Ansar Rasul Suleria Pdf

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 cures for various disease conditions, such as metabolic disorders (including diabetes), cancer, and chronic inflammatory reactions. The volume looks at these natural products and their bioactive compounds that are increasingly utilized in preventive and therapeutic medications and in the production of pharmaceutical supplements and as food additives to increase functionality. It also describes the concept of extraction of bioactive molecules from plant sources, both conventional and modern extraction techniques, available sources, biochemistry, structural composition, and potential biological activities.

Phytochemicals in Food and Health

Deepak Kumar Verma,Mamta Thakur
Phytochemicals in Food and Health Book PDF

Author : Deepak Kumar Verma,Mamta Thakur
Publisher : CRC Press
Page : 294 pages
File Size : 55,6 Mb
Release : 2021-09-15
Category : Medical
ISBN : 9781000164565

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Phytochemicals in Food and Health by Deepak Kumar Verma,Mamta Thakur Pdf

This volume brings together information on the available and newly emerging technologies related to using plant compounds that have a beneficial role in food production. It is divided into sections focusing on phytochemistry of cereals and legumes, phytochemistry of medicinal plants, and technological advances in phytochemical study. Topics include the role of anti-nutritional substances of legumes in human health and on the elimination of such through technological processing sorghum phytochemicals and their processing and use in the development of food products production of nutraceuticals and functional foods of pharmaceutical importance T. cordifolia in the development of its therapeutic use in the food, health, and pharmacology industries polyphenolic compounds of plants, including their biosynthesis process, their classification, function, and role as bioactive compounds

Functional and Bioactive Properties of Food

Diego A. Moreno,Nebojsa Ilic
Functional and Bioactive Properties of Food Book PDF

Author : Diego A. Moreno,Nebojsa Ilic
Publisher : MDPI
Page : 177 pages
File Size : 46,8 Mb
Release : 2018-11-23
Category : Electronic
ISBN : 9783038973546

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Functional and Bioactive Properties of Food by Diego A. Moreno,Nebojsa Ilic Pdf

This book is a printed edition of the Special Issue "Functional and Bioactive Properties of Food" that was published in Foods

Phytochemical Functional Foods

I T Johnson,G Williamson
Phytochemical Functional Foods Book PDF

Author : I T Johnson,G Williamson
Publisher : Elsevier
Page : 400 pages
File Size : 46,7 Mb
Release : 2003-05-12
Category : Technology & Engineering
ISBN : 9781855736986

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Phytochemical Functional Foods by I T Johnson,G Williamson Pdf

Plant foods are rich in micronutrients, but they also contain an immense variety of biologically-active, non-nutritive compounds that contribute to colour, flavour and other characteristics. These phytochemicals have been increasingly linked to reducing the risk of chronic diseases such as cancer, osteoporosis and coronary heart disease. Edited by two leading experts in the field, and with a distinguished international team of contributors, Phytochemical functional foods assesses the evidence for their health benefits and reviews the key issues involved in successful product development. Part one reviews research on the health benefits of phytochemicals, including chapters on cardiovascular disease, cancer, bone and gastrointestinal health, as well as the functional benefits of particular groups of phytochemicals such as phytoestogens, carotenoids and flavonoids. Part two considers the important safety and quality issues in developing phytochemical products. There are chapters on establishing appropriate intake levels, testing the safety of phytochemicals and establishing health claims through clinical trials. Part two also covers such issues as extracting and enhancing phytochemical compounds for use in food products. Phytochemical functional foods will establish itself as a standard reference on one of the most important sectors in the functional foods market. Reviews research on the health benefits of phytochemicals Considers safety and quality issues in developing phytochemical products Written by a international team of experts

Food Microbial Sustainability

Arun Karnwal,Abdel Rahman Mohammad Said Al-Tawaha
Food Microbial Sustainability Book PDF

Author : Arun Karnwal,Abdel Rahman Mohammad Said Al-Tawaha
Publisher : Springer Nature
Page : 334 pages
File Size : 42,8 Mb
Release : 2023-09-23
Category : Science
ISBN : 9789819947843

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Food Microbial Sustainability by Arun Karnwal,Abdel Rahman Mohammad Said Al-Tawaha Pdf

This book reviews all important aspects of Microbial sustainability in food production and food safety with the aim of shedding new light on these microbes through combined understanding of traditional and novel paradigms. The book is divided into three sections, the first of which reinterprets fundamentals of food microbiology, examining the beneficial aspects of microorganisms in food and microbial responses from food environments and preservation. The second section discusses recent advances in understanding of the sustainable food production, covering, for example, agriculturally important microbes, farming microbes, and fermentation. A wide range of bio-factory issues in food production are also addressed, before turning attention to contemporary food safety approaches in the context of novel assessment methods for microbiological food characterization, improving food safety and food quality, etc. The final section is devoted to public health and its importance of microorganisms in food processing as well as the economic importance of microorganisms as this is also an increasingly important area as we move toward microbial research advances.

Plant Food Phytochemicals and Bioactive Compounds in Nutrition and Health

John Oloche Onuh,Yashwant V. Pathak
Plant Food Phytochemicals and Bioactive Compounds in Nutrition and Health Book PDF

Author : John Oloche Onuh,Yashwant V. Pathak
Publisher : CRC Press
Page : 645 pages
File Size : 43,5 Mb
Release : 2024-02-27
Category : Medical
ISBN : 9781000935875

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Plant Food Phytochemicals and Bioactive Compounds in Nutrition and Health by John Oloche Onuh,Yashwant V. Pathak Pdf

Phytochemicals are receiving increasing attention due to their observed nutritional and health-promoting effects in numerous food applications. As plant secondary metabolites with bioactive properties, they may provide desirable health benefits beyond basic nutrition to reduce chronic disease conditions. Their importance in nutrition and health cannot be overstated as it has generated so much interest and studies focused on elucidating their roles has produced so many outstanding results. Plant phytochemicals are readily used in alternative medicine in South East Asia especially, in China and India and they are becoming widely acceptable worldwide. However, very little is still known about the phytochemicals despite these intense research efforts because of their diverse biological and chemical nature. In this newest addition to the series, Nutraceuticals: Basic Research and Clinical Applications, Plant Food Phytochemicals and Bioactive Compounds in Nutrition and Health provides a comprehensive review of the current state of knowledge in the field of bioactive plant phytochemical compounds, their food sources, bioactivities, bioavailability, extraction, production, and applications. Experts in the field discuss various bioactivities of the notable and promising plant phytochemicals of significance in nutrition and health, e.g., lowering of CVD, hypertension, cholesterol, diabetes, obesity, inflammation, cancer, oxidative stress, neurodegenerative diseases and a host of other chronic disease conditions. Key Features: Describes the various nutritional and bioactive significances of notable and promising plant phytochemicals of significance in nutritional and medical research and their food and/or plant sources Includes various approaches for the quantification, extraction and production of the notable and promising phytochemical compounds in nutrition and health Examines the challenges and promises of plant phytochemical as ingredients for the development of functional foods and nutraceuticals as well as their use in alternative medicine Discusses regulatory issues regarding plant phytochemicals, especially as it pertains to their health claims and use

Recent Frontiers of Phytochemicals

Siddhartha Pati,Tanmay Sarkar,Dibyajit Lahiri
Recent Frontiers of Phytochemicals Book PDF

Author : Siddhartha Pati,Tanmay Sarkar,Dibyajit Lahiri
Publisher : Elsevier
Page : 706 pages
File Size : 41,6 Mb
Release : 2023-04-26
Category : Science
ISBN : 9780443158087

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Recent Frontiers of Phytochemicals by Siddhartha Pati,Tanmay Sarkar,Dibyajit Lahiri Pdf

Phytochemicals have been present in human diet and life since the birth of mankind, including the consuming of plant foods and the application of herbal treatments. This coevolutionary interaction of plants and people has resulted in humans' reliance on food and medicinal plants as sources of macronutrients, micronutrients, and bioactive phytochemicals. Phytochemicals can be used as adjuvant agents and sensitizers in traditional antibiotic and anticancer therapy, reducing the potential of selecting resistant microbial strains and cancer cells. Recent Frontiers of Phytochemicals addresses the many processes of potential phytochemical evaluation of known sources, with a focus on phytochemical and pharmacological evaluations, and computational research into the structures and pharmacological mechanisms of natural products and their applications in medicine, food and biotech. Novel extraction, characterization, and application method for phytochemicals in food, pharmacology, and biotechnology Colour illustrations and extensive tables with state-of-art information Covers potential sources of phytochemicals, their extraction and characterization techniques

Food Process Engineering and Technology

Junaid Ahmad Malik,Megh R. Goyal,Anu Kumari
Food Process Engineering and Technology Book PDF

Author : Junaid Ahmad Malik,Megh R. Goyal,Anu Kumari
Publisher : Springer Nature
Page : 532 pages
File Size : 40,7 Mb
Release : 2024-01-05
Category : Technology & Engineering
ISBN : 9789819968312

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Food Process Engineering and Technology by Junaid Ahmad Malik,Megh R. Goyal,Anu Kumari Pdf

This book focuses on novel technologies related to food processing technology and engineering. It also focuses on food safety, quality and management, the scope of the Internet of Things (IoT) in food processing and its management, bioengineering tools for crop improvement in agriculture, recent innovations in food packaging, nanotechnology in food processing, and the nutritional health benefits of food. 3D printed food, an interesting and increasingly popular concept among the public today, is a meal prepared through an automated additive process using 3D food printers. This book is a ready reference for food researchers, students, and industry professionals. The book updates the current scenario of food processing technology and engineering for readers from agriculture and its allied fields including students and researchers of food science and technology, dairy science and technology, packaging industry, people working in food safety organisations, and researchers in the field of nanotechnology.

Current Developments in Biotechnology and Bioengineering

Ayon Tarafdar,Ashok Pandey,Ranjna Sirohi,Carlos Ricardo Soccol,Claude-Gilles Dussap
Current Developments in Biotechnology and Bioengineering Book PDF

Author : Ayon Tarafdar,Ashok Pandey,Ranjna Sirohi,Carlos Ricardo Soccol,Claude-Gilles Dussap
Publisher : Elsevier
Page : 470 pages
File Size : 49,5 Mb
Release : 2022-08-24
Category : Technology & Engineering
ISBN : 9780323984843

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Current Developments in Biotechnology and Bioengineering by Ayon Tarafdar,Ashok Pandey,Ranjna Sirohi,Carlos Ricardo Soccol,Claude-Gilles Dussap Pdf

Advances in Food Engineering, the latest release in the Current Developments in Biotechnology and Bioengineering series, is a unique source of state-of-art information about scientific and technological advances in food engineering. The book gives specific understanding of the engineering properties of food materials such as the morphological, physic-chemical, nutritional, thermal and organoleptic characteristics of food products. It covers food processing and preservation methods such as pressure, light, electromagnetic, sound and heat based and also the use of artificial intelligence-based machineries, intelligent control systems, Internet of Things (IoT) and Blockchain for food security traceability. Reviews technological advancements in food engineering Includes applications of emerging thermal, non-thermal and intelligent techniques/systems in the field of food processing, food supply chain and food analysis Presents innovative approaches like artificial intelligence in food engineering Provides comprehensive and integrated details in food processing/engineering/analysis while also helping users understand covered concepts

Food Preservation and Safety of Natural Products

Helen N Onyeaka,Ozioma F. Nwabor
Food Preservation and Safety of Natural Products Book PDF

Author : Helen N Onyeaka,Ozioma F. Nwabor
Publisher : Academic Press
Page : 274 pages
File Size : 45,6 Mb
Release : 2022-06-15
Category : Medical
ISBN : 9780323857017

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Food Preservation and Safety of Natural Products by Helen N Onyeaka,Ozioma F. Nwabor Pdf

Food Preservation and Safety of Natural Products addresses the most common causes of food spoilage that create significant loss to global food production while also discussing how food serves as a vehicle for the transmission of pathogenic microorganisms responsible for mild to debilitating health conditions in humans. The book provides essential information for food safety professionals on issues relating to foodborne diseases and offers potential solutions by presenting various methods of incorporating natural products in food production to prevent the spread of foodborne pathogenic organisms. The demand for green consumerism and consumers general distaste for synthetic food additives poses a serious challenge to food safety and preservation. Natural products are used as green and sustainable source of bioactive compounds that can be applied in various fields including food. The use of plant and other natural products in food preservation is on the rise, hence this book reviews microbial mediated food spoilage, foodborne pathogens and food contamination and offers applications of natural products in food preservation. Provides important information on microbial metabolic by-products (natural enzymatic processes) to prevent food spoilage or deterioration Includes molecular techniques for antimicrobial and antioxidant applications in food, food packaging and edible films Presents the latest evidence-based science on the natural products used as additives in food

Advances in Food and Nutrition Research

Fidel Toldra
Advances in Food and Nutrition Research Book PDF

Author : Fidel Toldra
Publisher : Elsevier
Page : 274 pages
File Size : 53,8 Mb
Release : 2023-05-24
Category : Technology & Engineering
ISBN : 9780443193033

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Advances in Food and Nutrition Research by Fidel Toldra Pdf

Advances in Food and Nutrition Research, Volume 104 provides the latest advances on emerging bioactive compounds with putative health benefits and their controlled release and application in foods and nutraceuticals, as well as up-to-date information on food technologies, including 3D printing, safety of raw materials, and viruses in foods. Chapters in this new release cover Development and Application of Lipidomics for Food Research, Multi-omics fingerprints for food geographical origin identification and authentication, and Mass Spectrometry-based Techniques for Identification of Compounds in Milk and Meat Matrix, Micro- and Nanoencapsulation of Natural Phytochemicals: Challenges and Recent Perspectives for the Food and Nutraceuticals Industry Applications. Additional sections delve into the Effect of type and interfacial modification of emulsions on the protection and delivery of nutraceuticals, Nutricosmetics: a new frontier in bioactive peptides’ research towards skin aging, In vitro digestion models in the design of safe and nutritious foods, and Informing consumers optimally about their food: issues with and potential solutions for different types of information, their sources and consumers’ trust. Contains contributions that have been carefully selected based on their vast experience and expertise on the subject Includes updated, in-depth and critical discussions of available information, giving the reader a unique opportunity to learn Encompasses a broad view of the topics at hand

Releasing Systems in Active Food Packaging

Seid Mahdi Jafari,Ana Sanches Silva
Releasing Systems in Active Food Packaging Book PDF

Author : Seid Mahdi Jafari,Ana Sanches Silva
Publisher : Springer Nature
Page : 516 pages
File Size : 46,8 Mb
Release : 2022-02-02
Category : Technology & Engineering
ISBN : 9783030902995

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Releasing Systems in Active Food Packaging by Seid Mahdi Jafari,Ana Sanches Silva Pdf

Valuable progress has been made in food packaging over the past two decades, reflecting advancements in process efficiency, improved safety and quality throughout the supply chain, and the need to reduce product loss and environmental impact. A new generation of food packaging systems, including active and intelligent packaging, is emerging, based on technological breakthroughs that offer the possibility of extending shelf-life, reducing food loss, and monitoring changes in the food product. Releasing Systems in Active Food Packaging closely examines such a technological breakthrough, active releasing systems, which add compounds such as antimicrobials, antioxidants, flavors, colorants, and other ingredients to packaged food products. Chapters detail examples of recent innovations in active releasing systems, and the authors systematically address their application to different food groups. Such an in-depth approach makes this a useful reference researchers, health professionals, and food and packaging industry professionals interesting in innovative food packaging technologies.

Intellectual Property

Sakthivel Lakshmana Prabu,Timmakkondu Narasimman Kuppusami Suriyaprakash
Intellectual Property Book PDF

Author : Sakthivel Lakshmana Prabu,Timmakkondu Narasimman Kuppusami Suriyaprakash
Publisher : BoD – Books on Demand
Page : 140 pages
File Size : 43,8 Mb
Release : 2022-03-16
Category : Social Science
ISBN : 9781839689208

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Intellectual Property by Sakthivel Lakshmana Prabu,Timmakkondu Narasimman Kuppusami Suriyaprakash Pdf

Intellectual Property discusses issues pertaining to intellectual property rights, specifically patents and patent-related issues. It considers divergent issues related to patents starting from invention to filing of a patent and the issues that come along with it. Written by authors from all over the world, this book discusses such topics as writing and defending patent applications; national and legal rules and policies regarding intellectual property rights; the laws, regulations, rules, and procedures of appeals in major patent offices in Europe and the United States; and more.