Functional and Preservative Properties of Phytochemicals examines the potential of plant-based bioactive compounds as functional food ingredients and preservative agents against food-spoiling microbes and oxidative deterioration. The book provides a unified and systematic accounting of plant-based bioactive compounds by illustrating the connections among the different disciplines, such as food science, nutrition, pharmacology, toxicology, combinatorial chemistry, nanotechnology and biotechnological approaches. Chapters present the varied sources of raw materials, biochemical properties, metabolism, health benefits, preservative efficacy, toxicological aspect, safety and Intellectual Property Right issue of plant-based bioactive compounds.
Written by authorities within the field, the individual chapters of the book are organized according to the following practical and easy to consult format: introduction, chapter topics and text, conclusions (take-home lessons), and references cited for further reading.
1. 1. Introduction - p. 47 2. 2. Taxonomic classification of millets - p. 47 3. 3. Global millet production and consumption - p. 49 4. 4. The general structure of millet grains - p. 51 5. 5. Millets: from coarse cereals to nutri grains - p. 51 6. 6. Millet carbohydrates - p. 59 7. 7. Millet proteins - p. 65 8. 8. Millet lipids - p. 68 9. 9. Millet nutraceuticals - p. 70 10. 10. Antinutrients in millets - p. 74 11. 11. Health benefits of millets - p. 75 12. 12. Effect of processing in millet nutrition - p. 79 13. 13. Conclusion and future perspectives - p. 81 14. 3. Aquatic plants as a natural source of antimicrobial and functional ingredients - p. 93 15. 4. Antimicrobial properties of selected plants used in traditional Chinese medicine - p. 119 16. 5. Natural products from plants: Recent developments in phytochemicals, phytopharmaceuticals, and plant-based neutraceuticals as anticancer agents - p. 145 17. 6. Foodborne microbial toxins and their inhibition by plant-based chemicals - p. 165 18. 7. Recent advances in extraction technologies of phytochemicals applied for the revaluation of agri-food by-products - p. 209 19. 8. Application of nanotechnology to boost the functional and preservative properties of essential oils - p. 241 20. 9. Biotechnology: A tool for synthesis of novel bioactive compounds - p. 269 21. 10. Prospects of omics technologies and bioinformatics approaches in food science - p. 317 22. 11. Phytochemicals: Extraction process, safety assessment, toxicological evaluations, and regulatory issues - p. 341 23. 12. Phytochemicals: Intellectual property rights - p. 363 24. 13. Innovations and future trends in product development and packaging technologies - p. 377 25. Index - p. 411
Functional and Preservative Properties of Phytochemicals examines the potential of plant-based bioactive compounds as functional food ingredients and preservative agents against food-spoiling microbes and oxidative deterioration. The book provides a unified and systematic accounting of plant-based bioactive compounds by illustrating the connections among the different disciplines, such as food science, nutrition, pharmacology, toxicology, combinatorial chemistry, nanotechnology and biotechnological approaches. Chapters present the varied sources of raw materials, biochemical properties, metabolism, health benefits, preservative efficacy, toxicological aspect, safety and Intellectual Property Right issue of plant-based bioactive compounds.
Written by authorities within the field, the individual chapters of the book are organized according to the following practical and easy to consult format: introduction, chapter topics and text, conclusions (take-home lessons), and references cited for further reading.
1. 1. Introduction - p. 47 2. 2. Taxonomic classification of millets - p. 47 3. 3. Global millet production and consumption - p. 49 4. 4. The general structure of millet grains - p. 51 5. 5. Millets: from coarse cereals to nutri grains - p. 51 6. 6. Millet carbohydrates - p. 59 7. 7. Millet proteins - p. 65 8. 8. Millet lipids - p. 68 9. 9. Millet nutraceuticals - p. 70 10. 10. Antinutrients in millets - p. 74 11. 11. Health benefits of millets - p. 75 12. 12. Effect of processing in millet nutrition - p. 79 13. 13. Conclusion and future perspectives - p. 81 14. 3. Aquatic plants as a natural source of antimicrobial and functional ingredients - p. 93 15. 4. Antimicrobial properties of selected plants used in traditional Chinese medicine - p. 119 16. 5. Natural products from plants: Recent developments in phytochemicals, phytopharmaceuticals, and plant-based neutraceuticals as anticancer agents - p. 145 17. 6. Foodborne microbial toxins and their inhibition by plant-based chemicals - p. 165 18. 7. Recent advances in extraction technologies of phytochemicals applied for the revaluation of agri-food by-products - p. 209 19. 8. Application of nanotechnology to boost the functional and preservative properties of essential oils - p. 241 20. 9. Biotechnology: A tool for synthesis of novel bioactive compounds - p. 269 21. 10. Prospects of omics technologies and bioinformatics approaches in food science - p. 317 22. 11. Phytochemicals: Extraction process, safety assessment, toxicological evaluations, and regulatory issues - p. 341 23. 12. Phytochemicals: Intellectual property rights - p. 363 24. 13. Innovations and future trends in product development and packaging technologies - p. 377 25. Index - p. 411
