Bioactive Compounds In Foods
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Bioactive Compounds In Foods
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Author : John Gilbert
language : en
Publisher: John Wiley & Sons
Release Date : 2009-01-21
Bioactive Compounds In Foods written by John Gilbert and has been published by John Wiley & Sons this book supported file pdf, txt, epub, kindle and other format this book has been release on 2009-01-21 with Technology & Engineering categories.
Inherent toxicants and processing contaminants are bothnon-essential, bioactive substances whose levels in foods can bedifficult to control. This volume covers both types of compound forthe first time, examining their beneficial as well as theirundesirable effects in the human diet. Chapters have been writtenas individually comprehensive reviews, and topics have beenselected to illustrate recent scientific advances in understandingof the occurrence and mechanism of formation, exposure/riskassessment and developments in the underpinning analyticalmethodology. A wide range of contaminants are examined in detail,including pyrrolizidine alkaloids, glucosinolates, phycotoxins, andmycotoxins. Several process contaminants (eg acrylamide and furan),which are relatively new but which have a rapidly growingliterature, are also covered. The book provides a practical reference for a wide range ofexperts: specialist toxicologists (chemists and food chemists),hygienists, government officials and anyone who needs to be awareof the main issues concerning toxicants and process contaminants infood. It will also be a valuable introduction to the subject forpost-graduate students.
The Health Benefits Of The Bioactive Compounds In Foods
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Author : Laura Jaime
language : en
Publisher:
Release Date : 2021-07-05
The Health Benefits Of The Bioactive Compounds In Foods written by Laura Jaime and has been published by this book supported file pdf, txt, epub, kindle and other format this book has been release on 2021-07-05 with categories.
The development of new foods or nutraceuticals with health benefits is among today's most important issues, which presents an opportune moment for the food and/or pharmaceutical industries. However, the launch of new products should be supported by strong scientific evidence on the health benefits attributable to the intake of these bioactive food ingredients. Studies focusing on changes during the storage conditions, digestion process, intestinal absorption rates, biological mechanisms of action, or bioactivity of their metabolites are also required to establish the real contribution of these compounds to the health status of today's societies
Effects Of Food Processing On Bioactive Compounds
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Author : Meenakshi Paul
language : en
Publisher:
Release Date : 2007
Effects Of Food Processing On Bioactive Compounds written by Meenakshi Paul and has been published by this book supported file pdf, txt, epub, kindle and other format this book has been release on 2007 with Bioactive compounds categories.
Bioactive Compounds Are Extra-Nutritional Constituents That Typically Occur In Small Quantities In Foods. Many Thousands Of These Bioactive Compounds Have Been Identified In Commonly Eaten Foods And There Has Been A Lot Of Research Interest Into Their Putative Health Benefits. Virtually All Foods Undergo Some Form Of Processing Before They Are Ready For Consumption. Processing Of Fresh Fruits And Vegetables Results In Changes In Composition Of The Bioactive Food Components. These Changes Can Be Beneficial Or Detrimental To The Total Content Of Health-Promoting Phytochemicals. By Adopting Effective Processing And Storage Techniques One Can Retain Bioactive Compounds And Other The Nutrients In The Foods. This Book Examines The Effects Of Food Processing On Bioactive Compounds By Covering A Wide Range Of Products And Examining The Response To Many Different Processing Operations In Regard To Positive Or Negative Effects On Health. This Book Is Intended For Scientists, Nutritionists And Health Practitioners. Contents Chapter 1: Bioactive Compounds In Food; Chapter 2: Critical Steps In Developing Functional Foods; Chapter 3: Role Of Biotechnology In Functional Food Production; Chapter 4: Traditional Food Processing Methods; Chapter 5: Processing Techniques Specific To Vegetables; Chapter 6: Processing Techniques Specific To Fruits; Chapter 7: Production To Nutraceuticals; Chapter 8: Maintaining The Nutritional Quality Of Bread; Chapter 9: Nutritional Value Of Processed Organic Food; Chapter 10: Soy Protein Products: Methods Of Preparation And Usage; Chapter 11: Enhanced Bioavailability Of Iron From Mungbean.
Extracting Bioactive Compounds For Food Products
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Author : M. Angela A. Meireles
language : en
Publisher: CRC Press
Release Date : 2008-12-16
Extracting Bioactive Compounds For Food Products written by M. Angela A. Meireles and has been published by CRC Press this book supported file pdf, txt, epub, kindle and other format this book has been release on 2008-12-16 with Technology & Engineering categories.
The demand for functional foods and neutraceuticals is on the rise, leaving product development companies racing to improve bioactive compound extraction methods - a key component of functional foods and neutraceuticals development. From established processes such as steam distillation to emerging techniques like supercritical fluid technology, Ext
Innovative Processing Technologies For Foods With Bioactive Compounds
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Author : Jorge J. Moreno
language : en
Publisher: CRC Press
Release Date : 2016-08-05
Innovative Processing Technologies For Foods With Bioactive Compounds written by Jorge J. Moreno and has been published by CRC Press this book supported file pdf, txt, epub, kindle and other format this book has been release on 2016-08-05 with Technology & Engineering categories.
Natural foods, like fruits and vegetables, represent the simplest form of functional foods and provide excellent sources of functional compounds. Maximizing opportunities to make use of and incorporate these compounds requires special processing. Fortunately, technologies available to produce food with enhanced active compounds have advanced significantly over the last few years. This book covers the fundamentals as well as the innovations made during the last few years on the emerging technologies used in the development of food with bioactive compounds.
Retention Of Bioactives In Food Processing
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Author : Seid Mahdi Jafari
language : en
Publisher: Springer Nature
Release Date : 2022-07-25
Retention Of Bioactives In Food Processing written by Seid Mahdi Jafari and has been published by Springer Nature this book supported file pdf, txt, epub, kindle and other format this book has been release on 2022-07-25 with Technology & Engineering categories.
Bioactive compounds in food, known for their positive health effects, can be lost during handling after harvest, processing and storage. While most foods are exposed to processing to increase shelf life and edibility and to ensure microbial safety, conventional processing methods may have disadvantages, such as decreasing the nutritional quality of foods, long processing times, high temperature and high energy uses. For these reasons, novel non-thermal food processing technologies (including HPP, ultrasound) and novel thermal food processing technologies (including microwave/Ohmic heating) have become widespread. This book provides a critical evaluation of the effects of conventional, novel non-thermal, and thermal food processing techniques on the retention and bioaccessibility of bioactive compounds in food materials. Within these three categories, many different processing methods are included: fermentation/germination, drying, extrusion, and modified atmosphere packaging, as well as novel technologies, such as microwave heating, ultrasound, high pressure processing, ozonation, and membrane separation processes.
Bioactive Compounds In Foods
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Author : Tung-Ching Lee
language : en
Publisher:
Release Date : 2002
Bioactive Compounds In Foods written by Tung-Ching Lee and has been published by this book supported file pdf, txt, epub, kindle and other format this book has been release on 2002 with Business & Economics categories.
This text examines bioactive compounds as food is processed - covering a wide range of products and examining the response to many different processing operations in regard to positive or negative effects on health.
Bioactive Compounds In Fermented Foods
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Author : Amit Kumar Rai
language : en
Publisher: CRC Press
Release Date : 2021-11-29
Bioactive Compounds In Fermented Foods written by Amit Kumar Rai and has been published by CRC Press this book supported file pdf, txt, epub, kindle and other format this book has been release on 2021-11-29 with Technology & Engineering categories.
The volume reviews different types of bioactive components associated with food fermentation and their impact on human health. The diversity of microorganism responsible for the production of different types of fermented foods and beverages includes bacteria, yeasts, and fungi. Biotransformation of food constituent by microorganisms occurs during fermentation processes for the production of fermented food and in the gastrointestinal tract by gut microorganisms. This biotransformation results in production of specific bioactive compounds that are responsible for a wide range of health benefits. The bioactive compounds discussed in this book includes polyphenols, bioactive peptides, fibrinolytic enzymes, gama-amino butyric acids (GABA) exopolysaccharides, probiotic, prebiotic, symbiotic and antinutritional factors. These bioactive compounds are responsible for health benefits such as antioxidant, antihypertension, antimicrobial, cholesterol lowering, anticancer, obesity and antithrombotic properties. Advanced research in the field of food fermentation and their health benefits have resulted in commercialization of some of the fermented foods as functional foods. The traditional fermented foods consumed in different parts of the world and their health benefits are discussed in detail and the book concludes with recent advances in microbial transformation during gut fermentation and their impact on human health. There has been increasing interest among researchers on the proposed title in the last decade and the book brings updated information on research and advances in different types of health benefits exhibited by bioactive compounds in a wide range of fermented foods.
Bioactive Compounds In Nutraceutical And Functional Food For Good Human Health
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Author : Kavita Sharma
language : en
Publisher: BoD – Books on Demand
Release Date : 2021-04-07
Bioactive Compounds In Nutraceutical And Functional Food For Good Human Health written by Kavita Sharma and has been published by BoD – Books on Demand this book supported file pdf, txt, epub, kindle and other format this book has been release on 2021-04-07 with Health & Fitness categories.
Bioactive compounds are abundant in nature, particularly in plants, which have the capacity to synthesize phenolics, flavonoids, caffeine, carotenoids, and much more. Different bioactive compounds can change or alter the life process due to their different biological activities. This book examines bioactive compounds and their sources, structures, and potential uses in various industries, including pharmaceuticals, medicine, cosmetics, and food processing.
Bioactive Compounds From Multifarious Natural Foods For Human Health
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Author : Hafiz Ansar Rasul Suleria
language : en
Publisher: CRC Press
Release Date : 2022-08-01
Bioactive Compounds From Multifarious Natural Foods For Human Health written by Hafiz Ansar Rasul Suleria and has been published by CRC Press this book supported file pdf, txt, epub, kindle and other format this book has been release on 2022-08-01 with Health & Fitness categories.
Divided into two sections, the volume first examines health claims of food-based bioactive compounds, which are extra-nutritional constituents that typically occur in small quantities in foods. This section lays out the concepts of extraction of food-based bioactive molecules, along with both conventional and modernized extraction techniques. The book goes to present new research on health claims of bioactive compounds from medicinal plants, their importance, and health perspectives. Both sections cover the various pharmacological and therapeutic aspects of bioactive compounds, along with their methods of extraction, their phytochemistry, their pharmacological and biological activities, their medicinal properties, and their applications for disease management and prevention. This volume sheds new light on the potential of natural and plant-based foods for human health from different technological aspects, contributing to the ocean of knowledge on food science and technology.