Aquaculture And By-Products: Challenges And Opportunities In The Use Of Alternative Protein Sources And Bioactive Compounds,92, Lorenzo, Jose M.
Автор: Amit Kumar Rai, Anu Appaiah KA Название: Bioactive compounds in Fermented Foods: Health Aspects ISBN: 0367136007 ISBN-13(EAN): 9780367136000 Издательство: Taylor&Francis Рейтинг: Цена: 27562.00 р. Наличие на складе: Есть у поставщика Поставка под заказ.
Описание: The bioactive compounds are produced either during biotransformation of food metabolites or directly produced by microorganisms. The book discusses different types of bioactive compounds and concludes with the impact of gut fermentation on production of bioactive compounds with specific human health.
Innovative Thermal and Non-Thermal Processing, Bioacessibility and Bioavailability of Nutrients and Bioactive Compounds presents the implications of conventional and innovative processing on the nutritional and health aspects of food products.
The first section of the book provides an introduction to the relationship between gastronomic science, nutrition, and food science in the development of healthy products and introduces the most commonly used conventional and innovative approaches to preserve foods and extract valuable compounds.
The second section of the book - processing, bioavailability and bioaccessibility of macronutrients - describes how processing affects bioavailability and bioaccessibility of lipids, particularly fatty acids, protein and amino acids, and carbohydrates.
The third section - processing, bioavailability and bioaccessibility of micronutrients - describes how processing affects bioavailability and bioaccessibility of minerals, water-soluble vitamins, and fat soluble vitamins.
The fourth and final section - processing, bioavailability and bioaccessibility of bioactive compounds - describes how processing (conventional and non-conventional) is affecting to bioavailability and bioaccessibility of bioactive sulphur compounds, polyphenols, flavonoids, and bioactive peptides.
This indispensable resource is designed for both academics and food industry professional focused on new functional food product development.
Presents the implications of conventional and innovative processing on the nutritional and health aspects of food products
Introduces the most commonly used conventional and innovative approaches to preserve foods and extract valuable compounds
Explains how processing (conventional and non-conventional) is affecting to bioavailability and bioaccessibility of bioactive sulphur compounds, polyphenols, flavonoids, and bioactive peptides
Описание: This book illustrates the importance of the Natural Biometabolites, which offer a rich reservoir of candidate compounds for drug discovery in the battle against cancer. Recent research and development efforts concerning anti-cancer drugs derived from natural products have led to the identification of numerous candidate molecules that inhibit cancer cell proliferation and metastasis using a variety of mechanisms. Given its scope, the book offers a valuable resource for cancer biologists and general oncologists alike, while also benefitting research professionals in Science, Nursing, Medicine, Biochemistry, Genetics and Bioscience who wish to understand the fundamentals of prognosis and prediction in tumorigenesis. Moreover, the book provides an essential platform for understanding drug resistance mechanisms and combatting the growing menace of multidrug resistance.
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: Campos, Maira Rubi Segura Название: Bioactive Compounds ISBN: 0128147741 ISBN-13(EAN): 9780128147740 Издательство: Elsevier Science Рейтинг: Цена: 29644.00 р. Наличие на складе: Есть у поставщика Поставка под заказ.
Описание:
Bioactive Compounds: Health Benefits and Potential Applications provides information about different bioactive compounds including their sources, biological effects, health benefits and, potential applications which could contribute as alternatives in the prevention or treatment of multifactorial diseases for vulnerable population groups. Going beyond the basics to include discussion of bioaccessibility and the legislative aspects of marketing of bioactive compounds as nutraceuticals or food supplements, this book presents insights from a global perspective.
Written for researchers, professors and graduate students, this book is sure to be a welcomed reference for all who work in food chemistry, new product development and nutritional science.
Highlights potential contributions of bioactive compounds as alternatives in the prevention or treatment of disease
Investigates the world of bioactive compounds and the many activities associated with them
Contains information relevant to food chemistry, new product development and nutritional science
Название: Human Health Benefits of Plant Bioactive Compounds ISBN: 1771887397 ISBN-13(EAN): 9781771887397 Издательство: Taylor&Francis Рейтинг: Цена: 18987.00 р. Наличие на складе: Есть у поставщика Поставка под заказ.
Описание: This volume focuses on the importance of functional foods and their secondary metabolites for human health, including new insights and scientific evidence on their use in the treatment of certain diseases. .
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: Rainer Huopalahti; Rosina L?pez-Fandi?o; Marc Anto Название: Bioactive Egg Compounds ISBN: 3642072380 ISBN-13(EAN): 9783642072383 Издательство: Springer Рейтинг: Цена: 32004.00 р. Наличие на складе: Есть у поставщика Поставка под заказ.
Описание: Bioactive Egg Compounds presents the latest results and concepts in the biotechnological use of egg compounds. Following an introduction to the different compounds of egg white, yolk and shell, the nutritive value of egg compounds is discussed.
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.
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