Bioactive Compounds and Nutraceuticals from Dairy, Marine, and Nonconventional Sources
Apple Academic Press Inc. (Verlag)
978-1-77491-498-4 (ISBN)
This new volume begins with an overview of bioactive compounds and nutraceuticals along with explanations of their chemical characteristics, profile, and physicochemical aspects. The volume discusses the extraction technologies of active ingredients and the analytical techniques of qualitative and qualitative analysis along with the profiling of functional compounds and nutraceuticals. The volume gives detailed descriptions of the techniques for extraction, isolation, and characterization of active ingredients from food preparations.
The volume also discusses important bioactive compounds and nutraceuticals specifically from milk and dairy products as well as from marine algae and seaweeds. From there, the volume explores bioactive compounds and nutraceuticals from nonconventional sources, such as from spices and condiments, and from microbial sources.
This volume is the companion volume to the book Bioactive Compounds and Nutraceuticals from Plant Sources: Extraction Technology, Analytical Techniques, and Potential Health Prospects by the same editors.
Charanjit S. Riar, PhD, is Professor of Food Technology at the Sant Longowal Institute of Engineering and Technology, Punjab, India, where he was formerly a lecturer. With over 25 years of teaching and research experience, Dr. Riar has published over 100 research papers in reputed national and international journals, and has authored/edited several books, presented more than 65 papers at conferences/seminars, and written 20 book chapters. Dr. Riar is on the panel of experts of a number of reputed national universities/institutions of India. His areas of research are starch modification, biodegradable film, bioactive compounds (nutraceuticals) extraction and analysis, and seed germination and characteristics such as pasting, rheological, thermal, morphological, and molecular and functional characteristics of food and their products. Parmjit S. Panesar, PhD, is Professor and Dean (Planning and Development) at the Food Biotechnology Research Laboratory of the Department of Food Engineering and Technology at the Sant Longowal Institute of Engineering and Technology, Punjab, India. Prof. Panesar has more than 24 years of teaching and research experience and served in administrative positions. He has published more than 160 international/national scientific papers, many book reviews in peer-reviewed journals, 40 chapters, and nine authored/edited books. He is involved with an international collective of experts of the Foundation for Science and Technology (FCT), Portugal. In recognition of his work, Prof. Panesar was elected as a Fellow by The Biotech Research Society of India and by the International Society for Energy, Environment & Sustainability. Prof. Panesar was also listed on the "World Ranking of Top 2% Scientists," published by Stanford University, USA.
PART I: AN OVERVIEW OF BIOACTIVE COMPOUNDS AND NUTRACEUTICALS 1. Bioactive Compounds and Nutraceuticals: Classification, Potential Sources, and Application Status 2. Extraction Technology of Bioactive Compounds and Nutraceuticals, Factors Influencing its Extraction and Bioactivity 3. Chemical Characteristics, Profile, and Physicochemical Aspects of Bioactive Compounds and Nutraceuticals from Natural Sources PART II: TECHNOLOGY OF BIOACTIVE COMPOUNDS AND NUTRACEUTICALS FROM DAIRY AND MARINE SOURCES 4. Technological Aspects of Bioactive Compounds and Nutraceuticals from Milk/Dairy Products 5. Technological and Analytical Aspects of Bioactive Compounds and Nutraceuticals from Marine Algae 6. Technological and Analytical Aspects of Bioactive Compounds and Nutraceuticals from Seaweeds PART III: TECHNOLOGY OF BIOACTIVE COMPOUNDS AND NUTRACEUTICALS FROM NONCONVENTIONAL SOURCES 7. Technological and Analytical Aspects of Bioactive Compounds and Nutraceuticals from Spices and Condiments Sources 8. Technological Aspects of Bioactive Compounds and Nutraceuticals from Microbial Sources
| Erscheinungsdatum | 13.06.2024 |
|---|---|
| Zusatzinfo | 35 Tables, black and white; 21 Illustrations, color; 30 Illustrations, black and white |
| Verlagsort | Oakville |
| Sprache | englisch |
| Maße | 156 x 234 mm |
| Gewicht | 757 g |
| Themenwelt | Technik ► Lebensmitteltechnologie |
| ISBN-10 | 1-77491-498-0 / 1774914980 |
| ISBN-13 | 978-1-77491-498-4 / 9781774914984 |
| Zustand | Neuware |
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