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Functional and Preservative Properties of Phytochemicals

  • ID: 4844363
  • Book
  • February 2020
  • Elsevier Science and Technology

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.

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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

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Bhanu Prakash Assistant Professor, Department of Botany, Institute of Science, Banaras Hindu University, India.

Dr. Bhanu Prakash received his Ph.D. degree in Botany from the Department of Botany, Banaras Hindu University, Varanasi, India. After completing his Ph.D., he has joined CSIR-Central Food Technological Research Institute, Mysore, Karnataka, where he served as a Scientist. Currently, he is an assistant professor in the Department of Botany, Institute of Science, Banaras Hindu University. His research is focused on the elucidation of antimicrobial, antioxidant, and functional properties of traditionally used aromatic plants and their mechanisms of action. He teaches food and dairy microbiology, and herbal medicine to the undergraduate and post graduate students. He has more than ten years of research experience in the area of food science. He has edited a Book entitled "Functional and Preservative Properties of Phytochemicals”, by Elsevier. He has a national Patent and is the author of 70 publications (including 15 book chapters), which have appeared in leading international journals with high impact.
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