
Functional and Preservative Properties of Phytochemicals
Description
Key Features
- Provides collective information on recent advancements that increase the potential use of phytochemicals
- Fosters an understanding of plant-based dietary bioactive ingredients and their physiological effects on human health at the molecular level
- Thoroughly explores biotechnology, omics, and bioinformatics approaches to address the availability, cost, and mode of action of plant-based functional and preservative ingredients
Readership
Table of Contents
1. Antimicrobial and antioxidant properties of phytochemicals: Current status and future perspective
2. Functional food ingredients from old age cereal grains
3. Aquatic plants as a natural source of antimicrobial and functional ingredients
4. Antimicrobial properties of selected plants used in Chinese traditional medicine
5. Natural Products from Plants: Recent Developments in Phytochemicals, Phytopharmaceuticals and Plant Based Nutraceuticals as Anticancer Agents
6. Food borne microbial toxins and their inhibition by plant-based chemicals
7. Recent advances in extraction technologies of phytochemicals applied for the revaluation of agri-food by-products
8. Application of nanotechnology to boost the functional and preservative property of essential oils
9. Biotechnology: a tool for synthesis of novel bioactive compounds
10. Prospects of Omics technologies and bioinformatics approaches in food science
11. Phytochemicals: extraction process, safety assessment, toxicological evaluations and regulatory issues
12. Phytochemicals: Intellectual Property Rights
13. Innovations and Future Trends in Product Development and Packaging Technologies
Product details
- No. of pages: 454
- Language: English
- Copyright: © Academic Press 2020
- Published: February 15, 2020
- Imprint: Academic Press
- eBook ISBN: 9780128196861
- Paperback ISBN: 9780128185933
About the Editor
Bhanu Prakash
Affiliations and Expertise
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