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.
Influence of Nutrients, Bioactive Compounds and Plant Extracts in Liver Diseases explores the role of plant-based natural compounds and the biological effects of these substances as they relate to liver disease, including the most prevalent - hepatitis, cancer and cirrhosis.
Providing evidence-based knowledge on the effect of phytochemicals in liver diseases, this book provides extensive coverage of compounds' mechanism of action, on the relation of structure and function of phytochemicals in hepatitis B and C, fatty liver disease, nonalcoholic fatty liver disease, liver cancer, biliary cirrhosis and primary sclerosing cholangitis. The effect of the phytochemicals in the hepatotoxicity of drugs will also be addressed.
Written for health professionals seeking reliable and up-to-date information on the beneficial or toxic effects of natural compounds on liver disease, this book is sure to be a welcomed resource for nutritionists, food chemists, natural product researchers, pharmacists, medical doctors, and pharmacognosists alike.
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
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: Hosakatte Niranjana Murthy; Vishwas Anant Bapat Название: Bioactive Compounds in Underutilized Fruits and Nuts ISBN: 3030301834 ISBN-13(EAN): 9783030301835 Издательство: Springer Рейтинг: Цена: 97827.00 р. Наличие на складе: Поставка под заказ.
Aquaculture and By-products: Challenges and Opportunities, Volume 92 in the Advances in Food and Nutrition Research series, explores the potential use of aquaculture and by-products as sources of proteins and bioactive compounds. Alternative extraction techniques to obtain, isolate and purify proteins and bioactive from aquaculture and by-products are thoroughly discussed. Chapters in this new volume include Alternative extraction techniques to obtain, isolate and purify proteins and bioactive from aquaculture and by-products, Development of new food and pharmaceutical products: Nutraceuticals and food additives, Evaluation of the protein and bioactive compound bioaccessibility/bioavailability and citotoxicity of the extracts obtained from aquaculture and by-products, and more.
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
Автор: Goyal, Megh R. Название: Novel Processing Methods for Plant-Based Health Foods ISBN: 1774910748 ISBN-13(EAN): 9781774910740 Издательство: Taylor&Francis Рейтинг: Цена: 21284.00 р. Наличие на складе: Поставка под заказ.
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.
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: 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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