Описание: 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.
Автор: Maria Hayes Название: Marine Bioactive Compounds ISBN: 1489986103 ISBN-13(EAN): 9781489986108 Издательство: Springer Рейтинг: Цена: 26120.00 р. Наличие на складе: Есть у поставщика Поставка под заказ.
Описание: This book combines macroalgal taxonomy with methods for characterizing marine bioactive compounds, stressing correct taxonomic characterization. It also discusses how marine bioactive compounds represent a major market application in food and other industries.
Автор: Rainer Huopalahti; Rosina L?pez-Fandi?o; Marc Anto Название: Bioactive Egg Compounds ISBN: 3540378839 ISBN-13(EAN): 9783540378839 Издательство: Springer Рейтинг: Цена: 32004.00 р. Наличие на складе: Есть у поставщика Поставка под заказ.
Описание: Presents the results and concepts in the biotechnological use of egg compounds. Following an introduction to the different compounds of egg white, yolk and shell, this book discusses the nutritive value of egg compounds. It describes procedures for processing egg compounds to improve their nutritive value, including so-called enriched eggs.
Автор: Pierce Grant N Название: Advanced Bioactive Compounds Countering the Effects of Radio ISBN: 9400765126 ISBN-13(EAN): 9789400765122 Издательство: Springer Рейтинг: Цена: 33401.00 р. Наличие на складе: Есть у поставщика Поставка под заказ.
Описание: The probability for exposure to damaging radiation, toxic chemicals in the environment and adverse biological agents has increased exponentially today.
Автор: Satoshi Omura Название: The Search for Bioactive Compounds from Microorganisms ISBN: 1461287618 ISBN-13(EAN): 9781461287612 Издательство: Springer Рейтинг: Цена: 26122.00 р. Наличие на складе: Есть у поставщика Поставка под заказ.
Описание: In addition, the book discusses the identification of microbial compounds of agrochemical importance, presents information on chemical screening methods, and concludes with chapters on microbial strain selection, fermentation technology, and genetic engineering of antibiotic-producing microorganisms.
Описание: The probability for exposure to damaging radiation, toxic chemicals in the environment and adverse biological agents has increased exponentially today.
Автор: Farid Chemat; Giancarlo Cravotto Название: Microwave-assisted Extraction for Bioactive Compounds ISBN: 1489973613 ISBN-13(EAN): 9781489973610 Издательство: Springer Рейтинг: Цена: 15372.00 р. Наличие на складе: Есть у поставщика Поставка под заказ.
Описание: With increasing energy prices and the drive to reduce CO2 emissions, food industries are challenged to find new technologies in order to reduce energy consumption, to meet legal requirements on emissions, product/process safety and control, and for cost reduction and increased quality as well as functionality. Extraction is one of the promising innovation themes that could contribute to sustainable growth in the chemical and food industries. For example, existing extraction technologies have considerable technological and scientific bottlenecks to overcome, such as often requiring up to 50% of investments in a new plant and more than 70% of total process energy used in food, fine chemicals and pharmaceutical industries. These shortcomings have led to the consideration of the use of new "green" techniques in extraction, which typically use less solvent and energy, such as microwave extraction. Extraction under extreme or non-classical conditions is currently a dynamically developing area in applied research and industry. Using microwaves, extraction and distillation can now be completed in minutes instead of hours with high reproducibility, reducing the consumption of solvent, simplifying manipulation and work-up, giving higher purity of the final product, eliminating post-treatment of waste water and consuming only a fraction of the energy normally needed for a conventional extraction method. Several classes of compounds such as essential oils, aromas, anti-oxidants, pigments, colours, fats and oils, carbohydrates, and other bioactive compounds have been extracted efficiently from a variety of matrices (mainly animal tissues, food, and plant materials). The advantages of using microwave energy, which is a non-contact heat source, includes more effective heating, faster energy transfer, reduced thermal gradients, selective heating, reduced equipment size, faster response to process heating control, faster start-up, increased production, and elimination of process steps. This book will present a complete picture of the current knowledge on microwave-assisted extraction (MAE) of bioactive compounds from food and natural products. It will provide the necessary theoretical background and details about extraction by microwaves, including information on the technique, the mechanism, protocols, industrial applications, safety precautions, and environmental impacts.
Автор: Vipin Chandra Kalia; Adesh Kumar Saini Название: Metabolic Engineering for Bioactive Compounds ISBN: 9811055106 ISBN-13(EAN): 9789811055102 Издательство: Springer Рейтинг: Цена: 23757.00 р. Наличие на складе: Есть у поставщика Поставка под заказ.
Автор: John A. Milner; Donato F. Romagnolo Название: Bioactive Compounds and Cancer ISBN: 1493957473 ISBN-13(EAN): 9781493957477 Издательство: Springer Рейтинг: Цена: 46118.00 р. Наличие на складе: Есть у поставщика Поставка под заказ.
Описание: Because of the wealth of new information generated by the scientific community during the last decade on the role of nutrition on cancer risk, this book provides a forum for presentation and discussion of recent scientific data and highlights a set of dietary recommendations. Bioactive Compounds and Cancer presents chapters that highlight laboratory and clinical findings on how selected nutrients function as signaling molecules and, as such, influence cellular behavior and cancer predisposition. This important compendium focuses on understanding the role of nutrition in cancer biology, the molecular action of bioactive food components and xenobiotics on cancer risk, the role of dietary components in cancer prevention and/or treatment, and nutrition education with the most up to date dietary recommendations that may reduce cancer risk. This volume will be of interest to specialized health professionals, clinicians, nurses, basic and clinical researchers, graduate students, and health officials of public and private organizations.
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