| Description |
1 online resource (xxxi, 609 pages) |
| Contents |
Part I Introduction to Bioactive Components -- Introduction on Bioactive Compounds, Sources and their Potential Applications -- Plant-Based Bioactive Components: Phytochemicals: A Review -- Animal-Based Bioactive Components: Zoochemicals: A Comprehensive Review -- Marine Bioactive Components: A Sustainable System for Good Health and Well-Being -- Mushroom-Based Bioactive Components: Sources, Applications, and Sustainability -- Algal Bioactive Components: Sources, Health Benefits, and Sustainability -- Microbial Bioactive Components: Sources, Applications, and Sustainability -- Part II Bioactive Components: Technological Trends, Regulatory and Safety Aspects -- Extraction and Characterization of Bioactive Compounds from Different Sources -- Bioavailability of Bioactive Components and Safety Aspects -- Regulatory Aspects of Nutraceuticals and Functional Foods in India -- Good Manufacturing Practices and Safety Issues in Functional Foods and Nutraceuticals -- Effect of Processing on the Functional Potential of Bioactive Components -- Part III Role of Bioactive Components in Human Health -- Role of Bioactive Components in Psychosomatic Disorders -- Role of Functional Foods in Human Health and Disease Prevention -- Functional Foods and Nutraceuticals for Maternal Health -- Importance of Functional Foods in Child Development: A Review -- Bioactive Components Having Antimicrobial and Anticancerous Properties: A Review -- Role of Functional Foods in Cardiovascular Disease Prevention -- Role of Bioactive Compounds in Hormonal Bioregulation -- Bioactive Components for Ocular Health -- Part IV Functional Foods: Emerging and Sustainable Innovative Trends -- Nutrigenomics Research: A Review -- Fortification of Bioactive Components for the Development of Functional Foods -- Biotechnological Tools for Extraction, Identification, and Detection of Bioactive Compounds -- Strategy and Approaches of Extraction of Natural Bioactive Compounds and Secondary Metabolites from Plant Sources -- Microencapsulation of Bioactive Components for Applications in Food Industry -- Innovative and Sustainable Techniques for the Development of Functional Foods -- Novel Bioactive Compounds for Enhancing Micronutrient Bioavailability -- Microgreens: An Emerging and Sustainable Innovative Approach for Functional Properties -- Traditional Food Adjuncts: Sustainable and Healthy Option for Functional Foods -- Functional Fermented Foods -- Extraction and Use of Bioactive Components from Underutilized Horticultural Crops -- Sustainable Functional Food System: Key to Achieve Sustainable Development Goal 3 -- Non-thermal Processing Techniques for the Extraction of Bioactive Components of Food -- Physicochemical Properties and Antioxidant Potential of Curry Leaf Chutney Powder: A Traditional Functional Food Adjunct |
| Summary |
This book compiles updated information about the role and health benefits of various bioactives in food. Different chapters are contributed by academicians, food scientists, technologists, and medical practitioners. The book addresses both theoretical and applied aspects of bioactive components and provides exhaustive knowledge about bioactive components. It comprises 27 chapters organized into 4 major sections covering topics in food science and technology, functional foods, and nutraceuticals. It provides perspectives for innovation, sources, applications, and sustainability in bioactive component research. The first section starts with introduction of bioactive components consisting of seven different chapters primarily focusing on the bioactive components and their sources with respective health benefits. The second section, comprising five different chapters, deals with different technological trends, regulations, and safety aspects of bioactive components. With eight chapters, the third section covers the role of bioactive components in human health and the role of functional foods in combating various health-related issues. The fourth section reviews functional foods through six chapters that cover the use of bioactive components in various food products. The book will prove useful to advanced food technology graduate and undergraduate students and research scholars, practicing food technologists in food and related industries, entrepreneurs, food-pharma researchers, and other scientists seeking information about smart and sustainable processes as well as information needed to design and develop these processes. |
| Notes |
Online resource; title from PDF title page (SpringerLink, viewed December 15, 2022) |
| Subject |
Bioactive compounds.
|
|
Bioactive compounds
|
| Form |
Electronic book
|
| Author |
Thakur, Monika (Professor of food technology)
|
|
Belwal, Tarun
|
| ISBN |
9789811923661 |
|
9811923663 |
|
