Functional and Preservative Properties of Phytochemicals

Written By Bhanu Prakash
Functional and Preservative Properties of Phytochemicals
  • Publsiher : Academic Press
  • Release : 15 February 2020
  • ISBN : 0128196866
  • Pages : 454 pages
  • Rating : /5 from reviews
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Download or read book entitled Functional and Preservative Properties of Phytochemicals by author: Bhanu Prakash which was release on 15 February 2020 and published by Academic Press with total page 454 pages . This book available in PDF, EPUB and Kindle Format. 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 Date : 2020-02-15
  • Total pages : 454
  • ISBN : 0128196866
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Summary : 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, ...

Functional and Preservative Properties of Phytochemicals

Functional and Preservative Properties of Phytochemicals
  • Author : Bhanu Prakash
  • Publisher : Academic Press
  • Release Date : 2020-03
  • Total pages : 480
  • ISBN : 0128196866
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Summary : 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, ...

Functional Food and Health

Functional Food and Health
  • Author : Takayuki Shibamoto,American Chemical Society. Meeting
  • Publisher : Amer Chemical Society
  • Release Date : 2008
  • Total pages : 514
  • ISBN : 0128196866
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Summary : 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 ...

Food Oxidants and Antioxidants

Food Oxidants and Antioxidants
  • Author : Grzegorz Bartosz
  • Publisher : CRC Press
  • Release Date : 2013-06-21
  • Total pages : 568
  • ISBN : 0128196866
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Summary : 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 ...

Proceedings of the 1st International Symposium on Natural Preservatives in Food Systems

Proceedings of the 1st International Symposium on Natural Preservatives in Food Systems
  • Author : Daphna Havkin-Frenkel,C. Frankel,Nativ Dudai
  • Publisher : Unknown
  • Release Date : 2006
  • Total pages : 126
  • ISBN : 0128196866
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Summary : Read online Proceedings of the 1st International Symposium on Natural Preservatives in Food Systems written by Daphna Havkin-Frenkel,C. Frankel,Nativ Dudai, published by which was released on 2006. Download full Proceedings of the 1st International Symposium on Natural Preservatives in Food Systems Books now! Available in PDF, ePub and Kindle....

Functional Foods and Nutraceuticals

Functional Foods and Nutraceuticals
  • Author : Chukwuebuka Egbuna,Genevieve Dable Tupas
  • Publisher : Springer Nature
  • Release Date : 2020-08-24
  • Total pages : 642
  • ISBN : 0128196866
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Summary : Functional foods and nutraceuticals are food products that naturally offer or have been modified to offer additional health benefits beyond basic nutrition. As such products have surged in popularity in recent years, it is crucial that researchers and manufacturers understand the concepts underpinning functional foods and the opportunity they represent ...

Food By Product Based Functional Food Powders

Food By Product Based Functional Food Powders
  • Author : Özlem Tokuşoğlu
  • Publisher : CRC Press
  • Release Date : 2018-01-29
  • Total pages : 284
  • ISBN : 0128196866
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Summary : 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 ...

Handbook of Research on Food Science and Technology

Handbook of Research on Food Science and Technology
  • Author : Monica Lizeth Chavez-Gonzalez,Jose Juan Buenrostro-Figueroa,Cristobal N. Aguilar
  • Publisher : CRC Press
  • Release Date : 2018-12-18
  • Total pages : 256
  • ISBN : 0128196866
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Summary : The three volumes in this handbook highlight new research and current trends in food science and technology, looking at the most recent innovations, emerging technologies, and strategies focusing on taking food design to sustainable levels. In particular, the handbook focuses on modernization in the food industry, sustainable packaging, food bioprocesses, ...

Food Additives

Food Additives
  • Author : Desiree Nedra Karunaratne,Geethy Pamunuwa
  • Publisher : BoD – Books on Demand
  • Release Date : 2017-09-06
  • Total pages : 176
  • ISBN : 0128196866
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Summary : 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 ...

Food Australia

Food Australia
  • Author : Anonim
  • Publisher : Unknown
  • Release Date : 2005
  • Total pages : 212
  • ISBN : 0128196866
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Summary : Read online Food Australia written by , published by which was released on 2005. Download full Food Australia Books now! Available in PDF, ePub and Kindle....

Health Benefits of Fermented Foods and Beverages

Health Benefits of Fermented Foods and Beverages
  • Author : Anonim
  • Publisher : Unknown
  • Release Date : 2018-05
  • Total pages : 301
  • ISBN : 0128196866
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Summary : The purposeful application of fermentation in food and beverage preparation, as a means to provide palatability, nutritional value, preservative, and medicinal properties, is an ancient practice. Fermented foods and beverages were among the first processed food products consumed by humans. The production of foods such as yogurt and cultured milk, ...

Proceedings of the 5th SAAT Annual Conference Akure Humboldt Kellog 2009

Proceedings of the 5th SAAT Annual Conference  Akure Humboldt Kellog 2009
  • Author : Federal University of Technology, Akure (Nigeria). School of Agriculture & Agricultural Technology
  • Publisher : Unknown
  • Release Date : 2009
  • Total pages : 258
  • ISBN : 0128196866
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Summary : Read online Proceedings of the 5th SAAT Annual Conference Akure Humboldt Kellog 2009 written by Federal University of Technology, Akure (Nigeria). School of Agriculture & Agricultural Technology, published by which was released on 2009. Download full Proceedings of the 5th SAAT Annual Conference Akure Humboldt Kellog 2009 Books now! Available in PDF, ePub and ...

Food Chemistry

Food Chemistry
  • Author : Thiemo Dahl
  • Publisher : Unknown
  • Release Date : 2017-10
  • Total pages : 416
  • ISBN : 0128196866
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Summary : "Food chemistry is the study of chemical processes and interactions between all biological and non-biological components of foods. The enduring objectives of research in food chemistry are to understand relationships between the structure and functional properties of food molecules and to advance the nutritional, safety and organoleptic aspects of food. ...

Essentials of Food Science

Essentials of Food Science
  • Author : Vickie A. Vaclavik
  • Publisher : Springer Nature
  • Release Date : 2021-06-22
  • Total pages : 212
  • ISBN : 0128196866
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Summary : Read online Essentials of Food Science written by Vickie A. Vaclavik, published by Springer Nature which was released on . Download full Essentials of Food Science Books now! Available in PDF, ePub and Kindle....

Essentials of Food Science

Essentials of Food Science
  • Author : Vickie A. Vaclavik,Elizabeth W. Christian
  • Publisher : Springer Science & Business Media
  • Release Date : 2007-12-03
  • Total pages : 572
  • ISBN : 0128196866
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Summary : Essentials of Food Science covers the basics of foods, food science, and food technology. The book is meant for the non-major intro course, whether taught in the food science or nutrition/dietetics department. In previous editions the book was organized around the USDA Food Pyramid which has been replaced. The ...