Food Bioactives Extraction and Biotechnology Applications /

This book focuses on various types of bioactive compounds, including secondary metabolites, oligosaccharides, polysaccharides, flavonoids, peptides/proteins, carotenoid pigments, quinones, terpenes, and polyunsaturated fatty acids, and presents an overview of their nutraceutical activities. It cover...

Ful tanımlama

Detaylı Bibliyografya
Müşterek Yazar: SpringerLink (Online service)
Diğer Yazarlar: Puri, Munish (Editör)
Materyal Türü: e-Kitap
Dil:İngilizce
Baskı/Yayın Bilgisi: Cham : Springer International Publishing : 2017.
Imprint: Springer,
Edisyon:1st ed. 2017.
Konular:
Food science.
Food > Microbiology.
Biotechnology.
Food Science.
Food Microbiology.
Online Erişim:Full-text access
İçindekiler:
  • Preface
  • 1. Glucosinolates & respective derivatives (isothiocyanates) from Plants
  • 2. Bioactives from mushroom and their application
  • 3. Bioactive Products from Fungi
  • 4. Process Development for Bioactive Peptide Production
  • 5. Comparison of Natural Extraction and Recombinant Mussel Adhesive Protein Approaches
  • 6. Extraction of lipids and carotenoids from algal sources
  • 7. Magnetic particles for microalgae separation and biotechnology
  • 8. Enzyme assisted extraction of bioactives
  • 9. Emerging technologies for bioactive applications in foods
  • 10. Emerging Technologies of Hydrogels in Bioactive Compounds Delivery
  • 11. Neurocognitive improvement through plant-food bioactives: a particular approach to Alzheimer's disease
  • 12. Multifunctional Bioactives for Cancer Therapy: Emerging Nano-Sized Delivery Systems
  • Index.

Benzer Materyaller