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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| Language: | English |
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Cham :
Springer International Publishing : Imprint: Springer,
2017.
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| Edition: | 1st ed. 2017. |
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| Online Access: | https://doi.org/10.1007/978-3-319-51639-4 |
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.