Plant-Based Functional Foods and Phytochemicals
From Traditional Knowledge to Present Innovation
Herausgeber: Goyal, Megh R.; Rasul Suleria, Hafiz Ansar; Nath, Arijit
Plant-Based Functional Foods and Phytochemicals
From Traditional Knowledge to Present Innovation
Herausgeber: Goyal, Megh R.; Rasul Suleria, Hafiz Ansar; Nath, Arijit
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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.
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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.
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Hinweis: Dieser Artikel kann nur an eine deutsche Lieferadresse ausgeliefert werden.
Produktdetails
- Produktdetails
- Verlag: Apple Academic Press
- Seitenzahl: 380
- Erscheinungstermin: 30. März 2021
- Englisch
- Abmessung: 240mm x 161mm x 25mm
- Gewicht: 734g
- ISBN-13: 9781771889292
- ISBN-10: 1771889292
- Artikelnr.: 60005624
- Herstellerkennzeichnung
- Books on Demand GmbH
- In de Tarpen 42
- 22848 Norderstedt
- info@bod.de
- 040 53433511
- Verlag: Apple Academic Press
- Seitenzahl: 380
- Erscheinungstermin: 30. März 2021
- Englisch
- Abmessung: 240mm x 161mm x 25mm
- Gewicht: 734g
- ISBN-13: 9781771889292
- ISBN-10: 1771889292
- Artikelnr.: 60005624
- Herstellerkennzeichnung
- Books on Demand GmbH
- In de Tarpen 42
- 22848 Norderstedt
- info@bod.de
- 040 53433511
Megh R. Goyal, PhD, PE, is a Retired Professor in Agricultural and Biomedical Engineering from the General Engineering Department in the College of Engineering at the University of Puerto Rico-Mayaguez Campus. He has worked as a Soil Conservation Inspector and as a Research Assistant at Haryana Agricultural University and Ohio State University. During his professional career of over 52 years, he has received many prestigious awards, including being named as the "Father of Irrigation Engineering in Puerto Rico for the twentieth century" by the ASABE, Puerto Rico Section. A prolific author and editor, he has written more than 200 journal articles and several textbooks and has edited over 75 books. Arijit Nath, PhD, is a Visiting Research and Teaching Assistant in the Department of Food Engineering, Faculty of Food Science, Szent István University, Budapest, Hungary. Dr. Nath has held a variety of positions at such places as the Department of Food Engineering at Corvinus University of Budapest, Hungary; Department of Biochemical and Chemical Engineering at Technical University of Dortmund, Germany; Department of Refrigeration and Livestock Products Technology at Szent István University, Hungary; and Soós Ern¿ Water Technology Research and Development Centre at University of Pannonia, Hungary. He has published research and review articles in international journals and book chapters. Hafiz Ansar Rasul Suleria, PhD, is the McKenzie Fellow at the School of Agriculture and Food in the Faculty of Veterinary and Agricultural Science, The University of Melbourne, Australia. He was formerly the Alfred Deakin Research Fellow at Deakin University, Victoria, Australia. Dr. Suleria has published more than 80 peer-reviewed scientific papers in professional journals and has co-edited several books. He is also in collaboration with more than ten universities where he is working as a co-supervisor/special member for PhD and postgraduate students.
Part 1: Plant-Based Functional Foods 1. Soybean-Based Functional Foods
through Microbial Fermentation: Processing and Biological Activities 2.
Honey-Based Polyphenols: Extraction, Quantification, Bioavailability, and
Biological Activities 3. Tropical Herbs and Spices as Functional Foods with
Antidiabetic Activities Part 2: Role of Phytochemicals In Traditional
Ethnomedicines 4. Value-Added Products with Bioactive Compounds from Fruit
Wastes 5. Identification of Botanical and Geographical Origins of
Honey-Based on Polyphenols 6. Preparation and Health Benefits of Rice
Beverages from Ethnomedicinal Plants: Case Study in North-East of India
Part 3: Biological Activities of Plant-Based Phytochemicals 7. Natural
Phytobioactives: Let's Eat Smart! 8. Role of Dietary Phytochemicals in
Amelioration of Arsenic-Induced Cancer: An Emerging Elixir? Part 4:
Plant-Based Phytochemicals: Extraction, Isolation, and Healthcare 9. Plant
Secondary Metabolites: Commercial Extraction, Purification, and Health
Benefits 10. Bioactive Compounds from In-Vitro Culture of Swertia chirayita
(Roxb. Ex Flem.) Karsten: Identification and Quantification
through Microbial Fermentation: Processing and Biological Activities 2.
Honey-Based Polyphenols: Extraction, Quantification, Bioavailability, and
Biological Activities 3. Tropical Herbs and Spices as Functional Foods with
Antidiabetic Activities Part 2: Role of Phytochemicals In Traditional
Ethnomedicines 4. Value-Added Products with Bioactive Compounds from Fruit
Wastes 5. Identification of Botanical and Geographical Origins of
Honey-Based on Polyphenols 6. Preparation and Health Benefits of Rice
Beverages from Ethnomedicinal Plants: Case Study in North-East of India
Part 3: Biological Activities of Plant-Based Phytochemicals 7. Natural
Phytobioactives: Let's Eat Smart! 8. Role of Dietary Phytochemicals in
Amelioration of Arsenic-Induced Cancer: An Emerging Elixir? Part 4:
Plant-Based Phytochemicals: Extraction, Isolation, and Healthcare 9. Plant
Secondary Metabolites: Commercial Extraction, Purification, and Health
Benefits 10. Bioactive Compounds from In-Vitro Culture of Swertia chirayita
(Roxb. Ex Flem.) Karsten: Identification and Quantification
Part 1: Plant-Based Functional Foods 1. Soybean-Based Functional Foods
through Microbial Fermentation: Processing and Biological Activities 2.
Honey-Based Polyphenols: Extraction, Quantification, Bioavailability, and
Biological Activities 3. Tropical Herbs and Spices as Functional Foods with
Antidiabetic Activities Part 2: Role of Phytochemicals In Traditional
Ethnomedicines 4. Value-Added Products with Bioactive Compounds from Fruit
Wastes 5. Identification of Botanical and Geographical Origins of
Honey-Based on Polyphenols 6. Preparation and Health Benefits of Rice
Beverages from Ethnomedicinal Plants: Case Study in North-East of India
Part 3: Biological Activities of Plant-Based Phytochemicals 7. Natural
Phytobioactives: Let's Eat Smart! 8. Role of Dietary Phytochemicals in
Amelioration of Arsenic-Induced Cancer: An Emerging Elixir? Part 4:
Plant-Based Phytochemicals: Extraction, Isolation, and Healthcare 9. Plant
Secondary Metabolites: Commercial Extraction, Purification, and Health
Benefits 10. Bioactive Compounds from In-Vitro Culture of Swertia chirayita
(Roxb. Ex Flem.) Karsten: Identification and Quantification
through Microbial Fermentation: Processing and Biological Activities 2.
Honey-Based Polyphenols: Extraction, Quantification, Bioavailability, and
Biological Activities 3. Tropical Herbs and Spices as Functional Foods with
Antidiabetic Activities Part 2: Role of Phytochemicals In Traditional
Ethnomedicines 4. Value-Added Products with Bioactive Compounds from Fruit
Wastes 5. Identification of Botanical and Geographical Origins of
Honey-Based on Polyphenols 6. Preparation and Health Benefits of Rice
Beverages from Ethnomedicinal Plants: Case Study in North-East of India
Part 3: Biological Activities of Plant-Based Phytochemicals 7. Natural
Phytobioactives: Let's Eat Smart! 8. Role of Dietary Phytochemicals in
Amelioration of Arsenic-Induced Cancer: An Emerging Elixir? Part 4:
Plant-Based Phytochemicals: Extraction, Isolation, and Healthcare 9. Plant
Secondary Metabolites: Commercial Extraction, Purification, and Health
Benefits 10. Bioactive Compounds from In-Vitro Culture of Swertia chirayita
(Roxb. Ex Flem.) Karsten: Identification and Quantification