Plant Based Bioactive Compounds And Food Ingredients
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Plant Based Bioactive Compounds And Food Ingredients
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Author : Junaid Ahmad Malik
language : en
Publisher:
Release Date : 2023
Plant Based Bioactive Compounds And Food Ingredients written by Junaid Ahmad Malik and has been published by this book supported file pdf, txt, epub, kindle and other format this book has been release on 2023 with Food categories.
"This new book discusses plant-derived bioactive compounds, covering their sources, biological effects, health benefits, and potential prevention and treatment properties for multifactorial diseases. The book shows how encapsulation methods and plant-based materials may be used in a variety of ways. The first section, Encapsulation Technologies, delves into the concepts, advantages, and techniques for encapsulating bioactives based on cereals, spices, and coffee. It also discusses the role of nanoliposomes for encapsulation of natural foods. The second section, Functional Aspects of Plant-Based Foods, discusses functional aspects of plant-based foods, nutraceutical-based functional food design, diverse functional food items, functional aspects of food, and the role of functional components. The third section, Health Benefits of Plant-Based Foods, covers selected plants (such as cereals, pepper, and coffee) and their chief phytochemicals and bioactive compounds along with their health benefits. The fourth section, Safety Aspects of Functional and Natural Foods, examines the role of functional foods in food safety and provides an overview of industrial food safety issues and techniques for monitoring food quality and safety. This volume will act as reference book for researchers, scientists, students, and food processors, providing a wealth of knowledge on encapsulation processes and their applications, functional foods, and food safety issues"--
Novel Processing Methods For Plant Based Health Foods
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Author : Megh R. Goyal
language : en
Publisher: CRC Press
Release Date : 2023-03-10
Novel Processing Methods For Plant Based Health Foods written by Megh R. Goyal and has been published by CRC Press this book supported file pdf, txt, epub, kindle and other format this book has been release on 2023-03-10 with Technology & Engineering categories.
This new volume presents an array of new and emerging techniques in the food processing sector, focusing on the extraction, encapsulation, and health benefits of bioactive Compounds. It illustrates various applications of novel food processing extraction and encapsulation techniques along with the health and safety aspects of plant-derived bioactive compounds and functional foods Some of the sustainable and green extraction techniques discussed include novel extraction techniques, such as microwave-assisted extraction (MAE), ultrasonic assisted extraction (UAE), supercritical fluid extraction (SFE), accelerated solvent extraction (ASE), and rapid solid-liquid extraction (RSLE). The volume also covers the principles and methods of encapsulation, its role and application in protection and stabilization and as a targeted delivery system for enhanced nutritional health benefits. Various encapsulation methods, such as spray drying, spray cooling/chilling, fluidized bed coating, coacervation, liposome entrapment, extrusion, inclusion complexation, etc., are discussed in detail for application in the food industry. Novel Processing Methods for Plant-Based Health Foods: Extraction, Encapsulation, and Health Benefits of Bioactive Compounds also highlights the potential of nutraceuticals and biological active compounds in human health, various sources, consumers’ acceptance, safety aspects, and their application in development of functional foods. This volume offers many tremendous applications in different areas of the food industry, including in food processing, preservation, health-promoting properties, and safety and quality evaluation of plant-based foods. The book provides a wealth of information and will be an excellent reference material for researchers, scientists, students, growers, traders, processors, industry professionals, and others on the emerging food processing approaches for extraction and encapsulation of plant-based bioactive compounds and health-promoting properties of plant-derived nutraceuticals and safety aspects in production of functional foods.
Plant Based Functional Foods And Phytochemicals
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Author : Megh R. Goyal
language : en
Publisher: CRC Press
Release Date : 2021-03-30
Plant Based Functional Foods And Phytochemicals written by Megh R. Goyal and has been published by CRC Press this book supported file pdf, txt, epub, kindle and other format this book has been release on 2021-03-30 with Medical categories.
Plant-Based Functional Foods and Phytochemicals: From Traditional Knowledge to Present Innovation covers the importance of the therapeutic health benefits of phytochemicals derived from plants. It discusses the isolation of potential bioactive molecules from plant sources along with their value to human health. It focuses on physical characteristics, uniqueness, uses, distribution, traditional and nutritional importance, bioactivities, and future trends of different plant-based foods and food products. Functional foods, beyond providing basic nutrition, may offer a potentially positive effect on health and cures for various disease conditions, such as metabolic disorders (including diabetes), cancer, and chronic inflammatory reactions. The volume looks at these natural products and their bioactive compounds that are increasingly utilized in preventive and therapeutic medications and in the production of pharmaceutical supplements and as food additives to increase functionality. It also describes the concept of extraction of bioactive molecules from plant sources, both conventional and modern extraction techniques, available sources, biochemistry, structural composition, and potential biological activities.
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.
Sustainable And Functional Foods From Plants
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Author : Megh R. Goyal
language : en
Publisher: CRC Press
Release Date : 2024-06-28
Sustainable And Functional Foods From Plants written by Megh R. Goyal and has been published by CRC Press this book supported file pdf, txt, epub, kindle and other format this book has been release on 2024-06-28 with Health & Fitness categories.
Structured into four main parts, this book navigates the intersection between food and functionality of plant-based products and provides insight into the nutritional composition of some key elements of plant-based diets. The book also introduces the most abundant adulteration practices and points out the analytical methods of quality monitoring, their current trends, and their potential future applications. The volume first looks at plant-based sustainable health foods, with a primary focus on millets, their nutritional and health benefits, as well as their potential as food security crops. The chapters also shed some light on demographics of millet production and discuss the impact of processing on the nutritional and organoleptic attributes of millet-based products. New advances in production, quality determination, and functional health benefits of two globally renowned beverages—wine and beer—are discussed while mapping consumption trends and consumers’ expectations and preferences. Sustainable and Functional Foods from Plants also explores some ethnic foodstuffs, ingredients, and condiments of functional importance for the cuisines of African, European, and Far Eastern countries, and then looks at the potential of bioactive compounds in medicinal foods and measurement techniques for quality of natural foods. The book will be informative for upper-level students as well as for food science teaching staff, researchers, and industrial personnel interested in theoretical and practical knowledge about sustainable and functional foods from plants.
Plant Based Foods Ingredients Technology And Health Aspects
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Author : Alev Yüksel Aydar
language : en
Publisher: Springer Nature
Release Date : 2023-04-26
Plant Based Foods Ingredients Technology And Health Aspects written by Alev Yüksel Aydar and has been published by Springer Nature this book supported file pdf, txt, epub, kindle and other format this book has been release on 2023-04-26 with Technology & Engineering categories.
The plant-based food industry has flourished in recent years, with a steady stream of exciting product launches reaching the worldwide market. Consumers have become interested in a plant-based diet that includes grains, legumes, seeds, nuts, fruits and vegetables. There are a number of factors involved in this trend, including consumer opposition to harming animals, health problems such as lactose intolerance, desire for a healthier lifestyle and environmental awareness. Several books related to plant-based diets and cookbooks have been published for vegans and vegetarians, however there is no research work related to plant-based production, technology, ingredients and their qualitative and nutritional properties based on the results of scientific studies. Future Food: Plant-Based Products is the first book where the comparison of plant-based products with other alternatives are explored in detail. Novel plant-based product formulations, production and results of recent studies are examined in detail in this book. Plant-based products are mainly alternatives to dairy and meat products, and this text includes comprehensive chapters on meat substitutes and plant-based non-dairy products. In the opening chapter the main ingredients and raw materials used to produce a variety of plant-based products are covered along with their qualitative and nutritional properties. Further chapters focus on the health effects of plant-based products and microbiological and safety issues. For researchers seeking a full, up-to-date overview of plant-based product alternatives and their production, health affects and safety aspects, this book meets your needs.
Functional And Preservative Properties Of Phytochemicals
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Author : Bhanu Prakash
language : en
Publisher: Academic Press
Release Date : 2020-03
Functional And Preservative Properties Of Phytochemicals written by Bhanu Prakash and has been published by Academic Press this book supported file pdf, txt, epub, kindle and other format this book has been release on 2020-03 with Technology & Engineering categories.
Functional and Preservative Properties of Phytochemicals examines the potential of plant-based bioactive compounds as functional food ingredients and preservative agents against food-spoiling microbes and oxidative deterioration. The book provides a unified and systematic accounting of plant-based bioactive compounds by illustrating the connections among the different disciplines, such as food science, nutrition, pharmacology, toxicology, combinatorial chemistry, nanotechnology and biotechnological approaches. Chapters present the varied sources of raw materials, biochemical properties, metabolism, health benefits, preservative efficacy, toxicological aspect, safety and Intellectual Property Right issue of plant-based bioactive compounds. Written by authorities within the field, the individual chapters of the book are organized according to the following practical and easy to consult format: introduction, chapter topics and text, conclusions (take-home lessons), and references cited for further reading. Provides collective information on recent advancements that increase the potential use of phytochemicals Fosters an understanding of plant-based dietary bioactive ingredients and their physiological effects on human health at the molecular level Thoroughly explores biotechnology, omics, and bioinformatics approaches to address the availability, cost, and mode of action of plant-based functional and preservative ingredients
Handbook Of Food Bioactive Ingredients
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Author : Seid Mahdi Jafari
language : en
Publisher: Springer Nature
Release Date : 2023-10-15
Handbook Of Food Bioactive Ingredients 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 2023-10-15 with Technology & Engineering categories.
Bioactive ingredients, including both bioactive compounds and bioactive live organisms, are present in small amounts in natural sources such as fruits and vegetables. These ingredients have been continuously investigated during the last few decades and the epidemiological data suggest that their intake is associated with significant decreased risk of various disorders and chronic diseases owing to their anti-oxidant, anti-bacterial and anti-inflammatory qualities. Some of these natural ingredients such as catechins, curcumin, resveratrol, oleuropein, quercetin, rutin, hesperidin, sulforaphane, ellagic acid, and anthocyanins, have been studied as factors with possible direct or indirect effect on specific molecular pathways which are playing vital roles in the association with the pathophysiology of the chronic diseases such as cancer. In light of this, natural foods and food-derived products rich in bioactives have received recent growing attention. It has been reported that frequent consumption of fruits, vegetables, and their associated natural products have many health-promoting benefits that protect against degenerative illnesses including heart disease, arthritis, cancer, immune system decline, brain dysfunction, inflammation and cataracts. Functional foods and medicinal supplements containing encapsulated bioactive materials will be the future of new emerging products in the food and pharma industries. Such products present therapeutical and medicinal properties that can prevent and/or cure specific chronic diseases and disorders. Handbook Of Bioactive Ingredients provides a systematic overview of different food bioactive ingredients describing their chemistry, structure, functionality, safety/toxicity, oral delivery and their applications in functional foods. Detailed chapters will describe various bioactive ingredients including polyphenolic compounds such as phenolic acids, flavonoids and anthocyanins, carotenoids, sterols such as non-oxygenated carotenoids, xanthophylls and phytosterols, bioactive peptides such as marine bioactive peptides, animal bioactive peptides, plant bioactive peptides, microbial bioactive peptides, essential fatty acids like fish and marine oils and plant oils, live organisms like probiotics and yeasts, essential oils and oleoresins like monoterpens, sequiterpens and oleoresins, vitamins and minerals including liposoluble vitamins, hydrosoluble vitamins and trace minerals), and other bioactive compounds including prebiotics, oligosaccharides, dietary fibers and beta-glucan. This book is the first comprehensive collection of scientific evidence form published literature on natural bioactive ingredients.
Plant Food Phytochemicals And Bioactive Compounds In Nutrition And Health
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Author : John Oloche Onuh
language : en
Publisher: CRC Press
Release Date : 2024-02-27
Plant Food Phytochemicals And Bioactive Compounds In Nutrition And Health written by John Oloche Onuh and has been published by CRC Press this book supported file pdf, txt, epub, kindle and other format this book has been release on 2024-02-27 with Medical categories.
Phytochemicals are receiving increasing attention due to their observed nutritional and health-promoting effects in numerous food applications. As plant secondary metabolites with bioactive properties, they may provide desirable health benefits beyond basic nutrition to reduce chronic disease conditions. Their importance in nutrition and health cannot be overstated as it has generated so much interest and studies focused on elucidating their roles has produced so many outstanding results. Plant phytochemicals are readily used in alternative medicine in South East Asia especially, in China and India and they are becoming widely acceptable worldwide. However, very little is still known about the phytochemicals despite these intense research efforts because of their diverse biological and chemical nature. In this newest addition to the series, Nutraceuticals: Basic Research and Clinical Applications, Plant Food Phytochemicals and Bioactive Compounds in Nutrition and Health provides a comprehensive review of the current state of knowledge in the field of bioactive plant phytochemical compounds, their food sources, bioactivities, bioavailability, extraction, production, and applications. Experts in the field discuss various bioactivities of the notable and promising plant phytochemicals of significance in nutrition and health, e.g., lowering of CVD, hypertension, cholesterol, diabetes, obesity, inflammation, cancer, oxidative stress, neurodegenerative diseases and a host of other chronic disease conditions. Key Features: Describes the various nutritional and bioactive significances of notable and promising plant phytochemicals of significance in nutritional and medical research and their food and/or plant sources Includes various approaches for the quantification, extraction and production of the notable and promising phytochemical compounds in nutrition and health Examines the challenges and promises of plant phytochemical as ingredients for the development of functional foods and nutraceuticals as well as their use in alternative medicine Discusses regulatory issues regarding plant phytochemicals, especially as it pertains to their health claims and use
Foods Of Plant Origin
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Author : Michael E. Netzel
language : en
Publisher: MDPI
Release Date : 2020-04-02
Foods Of Plant Origin written by Michael E. Netzel and has been published by MDPI this book supported file pdf, txt, epub, kindle and other format this book has been release on 2020-04-02 with Science categories.
It is now well accepted that the consumption of plant-based foods is beneficial to human health. Fruits, vegetables, grains, and derived products can be excellent sources of minerals, vitamins, and fiber and usually have a favorable nutrient-to-energy ratio. Furthermore, plant foods are also a rich source of phytochemicals such as polyphenols, carotenoids, and betalains, with potential health benefits for humans. Many epidemiological studies have made a direct link between the consumption of plant foods and health. Human intervention studies have also shown that higher intake/consumption of plant foods can reduce the incidence of metabolic syndrome and other chronic diseases, especially in at-risk populations such as obese people. In addition to its health benefits, plant foods are also used as functional ingredients in food applications such as antioxidants, antimicrobials, and natural colorants. The Special Issue “Foods of Plant Origin” covers biodiscovery, functionality, the effect of different cooking/preparation methods on bioactive (plant food) ingredients, and strategies to improve the nutritional quality of plant foods by adding other food components using novel/alternative food sources or applying non-conventional preparation techniques.