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Book Cover
E-book
Author Goyal, Megh R

Title Plant-Based Functional Foods and Phytochemicals From Traditional Knowledge to Present Innovation
Published Milton : Apple Academic Press, Incorporated, 2020

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Description 1 online resource (379 p.)
Series Innovations in Plant Science for Better Health Ser
Innovations in Plant Science for Better Health Ser
Contents Cover -- Half Title -- Title Page -- Copyright Page -- About the Senior Editor-in-Chief -- About Co-Editors -- Table of Contents -- Contributors -- Abbreviations -- Preface 1 -- Preface 2 -- Part I: Plant-Based Functional Foods -- 1. Soybean-Based Functional Foods Through Microbial Fermentation: Processing and Biological Activities -- 2. Honey-Based Polyphenols: Extraction, Quantification, Bioavailability, and Biological Activities -- 3. Tropical Herbs and Spices as Functional Foods with Antidiabetic Activities -- Part II: Role of Phytochemicals in Traditional Ethnomedicines
4. Value-Added Products and Bioactive Compounds from Fruit Wastes -- 5. Identification of Botanical and Geographical Origins of Honey-Based on Polyphenols -- 6. Preparation and Health Benefits of Rice Beverages from Ethnomedicinal Plants: Case Study in North-East of India -- Part III: Biological Activities of Plant-Based Phytochemicals -- 7. Natural Phytobioactives: Let's Eat Smart! -- 8. Role of Dietary Phytochemicals in Amelioration of Arsenic-Induced Cancer: An Emerging Elixir -- Part IV: Plant-Based Phytochemicals: Extraction, Isolation, and Healthcare
9. Plant Secondary Metabolites: Commercial Extraction, Purification, and Health Benefits -- 10. Bioactive Compounds From In-Vitro Culture of Swertia chirayita (roxb. Ex flem.) Karsten: Identification and Quantification -- Index
Notes Description based upon print version of record
Form Electronic book
Author Nath, Arijit
Rasul Suleria, Hafiz Ansar
ISBN 9781000090239
100009023X