Bioactive Compounds from Food (eBook, PDF)

Benefits and Analysis
Redaktion: Nollet, Leo M. L.; Ahmad, Javed

• Format: PDF

Produktbeschreibung

This book provides in-depth information and a comprehensive discussion on human health benefits of food bioactive compounds and different methods of analysis involved in identification and quantification of food bioactive compounds.

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Produktdetails

• Verlag: Taylor & Francis
• Seitenzahl: 310
• Erscheinungstermin: 9. August 2024
• Englisch
• ISBN-13: 9781040089736
• Artikelnr.: 72246117

Autorenporträt

Leo M. L. Nollet earned an MS (1973) and PhD (1978) in biology from the Katholieke Universiteit Leuven, Belgium. He is an editor and associate editor of numerous books. He is an editor and associate editor of numerous books. He edited for M. Dekker, New York-now CRC Press of Taylor & Francis Publishing Group-the first, second, and third editions of Food Analysis by HPLC and Handbook of Food Analysis. Dr. Javed Ahmad (ORCID iD: 0000-0002-7025-751X) is an Associate Professor at College of Pharmacy, Najran University, Saudi Arabia. He received his Doctorate degree in pharmaceutical sciences from School of Pharmaceutical Education and Research, Jamia Hamdard, New Delhi (India). He is a recipient of CSIR-Senior Research Fellowship and International Travel Award from Department of Science & Technology, Govt. of India during his Ph.D. After his Ph.D, he joined NIPER Raebareli, an autonomous institute of Department of Pharmaceuticals, Govt. of India as a faculty position. He has published more than 125 high quality research and review articles in peer-reviewed journals of international repute

Inhaltsangabe

Section 1: Food Bioactive Compounds - Overview and Analytical Techniques
1. Food Bioactive Compounds - An Overview and Health Benefits. Extraction,
Isolation, and Identification Techniques for Food Bioactive Compounds -
Basics and Application Overview. Section 2: Classes of Food Bioactive
Compounds and its Characterization 3. Terpenes and Terpenoids Present in
Essential Oils: Chemical Composition and Potential Applications in Food
Preservation and Agriculture 4. Phytosterols 5. Flavonoids and Polyphenols
6. Carotenoids 7. Glucosinolates 8. Glycosides, alkaloids, and
glycoalkaloids 9. Capsaicinoids: Source, Active Compounds and Importance
10. Curcuminoids 11. Polyunsaturated fatty acids (PUFA): Eicosapentaenoic
acid (EPA) and Docosahexaenoic acid (DHA) 12. Polysaccharides and Dietary
Fibres 13. Nucleosides and Nucleotides as Classes of Bioactive Food
Compounds 14. Bioactive Peptides 15. Vitamines Section 3: Advanced Analysis
Techniques 16. Food Bioactive Compounds: Pharmacology and Advancement in
Analysis