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...

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Bibliographic Details
Corporate Author SpringerLink (Online service)
Other Authors Puri, Munish (Editor)
Format Electronic eBook
LanguageEnglish
Published Cham : Springer International Publishing : Imprint: Springer, 2017.
Subjects
Chemistry.
Biotechnology.
Food > Biotechnology.
Microbiology.
elektronické knihy
electronic books
Online AccessFull text
ISBN9783319516394
DOI10.1007/978-3-319-51639-4
Physical Description1 online resource (XVI, 326 p. 41 illus., 14 illus. in color.)

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Table of Contents:
  • 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.

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