Bioactive Components: A Sustainable System for Good Health and Well-Being

ISBN-13: 9789811923654 / Angielski / Twarda / 2022 / 609 str.

Monika Thakur; Tarun Belwal

Opis

This book compiles updated information about the role and health benefits of various bioactives in food. Different chapters are contributed by academicians, food scientists, technologists, and medical practitioners. The book addresses both theoretical and applied aspects of bioactive components and provides exhaustive knowledge about bioactive components. It comprises 27 chapters organized into 4 major sections covering topics in food science and technology, functional foods, and nutraceuticals. It provides perspectives for innovation, sources, applications, and sustainability in bioactive component research. The first section starts with introduction of bioactive components consisting of seven different chapters primarily focusing on the bioactive components and their sources with respective health benefits. The second section, comprising five different chapters, deals with different technological trends, regulations, and safety aspects of bioactive components. With eight chapters, the third section covers the role of bioactive components in human health and the role of functional foods in combating various health-related issues. The fourth section reviews functional foods through six chapters that cover the use of bioactive components in various food products.The book will prove useful to advanced food technology graduate and undergraduate students and research scholars, practicing food technologists in food and related industries, entrepreneurs, food-pharma researchers, and other scientists seeking information about smart and sustainable processes as well as information needed to design and develop these processes. 

Spis treści

 

Section A: Introduction to Bioactive components

1

Bioactive components: sources, potential applications and sustainability

2

Plant based bioactive components -Phytochemicals: a review

3

Animal based bioactive components -Zoochemicals: a comprehensive review

4

Marine bioactive components: sources, applications and sustainability

5

Mushroom based bioactive components: sources, applications & sustainability

6

Algal bioactive components: sources, health benefits and sustainability

7

Microbial bioactive components: sources, applications and sustainability

 

Section B: Bioactive components: technological trends, regulatory and

safety aspects

8

Extraction and Characterization of bioactive components

9

Bioavailability of bioactive components & Safety aspects

10

Regulatory aspects of Functional Potential of bioactive components

11

Good Manufacturing Practices and Safety issues in Functional foods and Nutraceuticals

12

Effect of processing on the functional potential of Bioactive components

 

Section C: Role of Bioactive components in human Health

13

Role of bioactive components in Psychosomatic Disorders

14

Nutraceuticals & Functional foods in Human Health and disease prevention

15

Role of bioactive components in Maternal Nutrition

16

Bioactive components for anti-inflammatory and chronic diseases

17

Bioactive components having anti-microbial & and anti-cancerous properties: a review

18

Role of bioactive components in CVD

19

Role of bioactive components in Hormonal Bio-regulations

20

Functional foods for Ocular Health: benefits, concerns & challenges

21

Role of Functional foods in management of Obesity

 

Section D: Functional Foods: Emerging and Sustainable Innovative Trends

22

Nutrigenomics research: a review

23

Fortification of Bioactive components for the development of Functional foods

24

Biotechnological production of Bioactive Components

25

Strategies and approaches for extraction of natural Bioactive compounds and secondary metabolites from Plant sources

26

Microencapsulation of Bioactive components for applications in food industry.

27

Innovative and sustainable technique for development of functional foods

O autorze

Dr. Monika Thakur works as an Associate Professor at the Amity Institute of Food Technology, Amity University, Uttar Pradesh, India. She is currently engaged in the development of functional foods, extraction of bioactive components, fungal functional potential, and bio-colorants.  She was awarded a PhD in 2006 by Himachal Pradesh University. She is a double gold medalist (MSc and MPhil) and has received several prestigious awards such as Himalayan Research Scholar Association Award (2007); Young Scientist Award, IITT 2020; Best Speaker Award (2020, 2021); and Young Researcher Award (2021). Apart from her teaching assignments, she has been involved in various research and extension activities. So far, she has published more than 70 publications, holds patents and copyrights, and has 6 books to her credit. She has completed two industrial projects and is currently involved in a DST-sanctioned project. 

Dr. Tarun Belwal, working in the Department of Drug Science and Technology, University of Turin, Italy, is exploring food science, waste valorization, plant nutraceutical potential, and human health, including the effect of food bioprocess techniques on its quality and other functional attributes. He is currently engaged in the development and promotion of safer and greener food bioprocess techniques and valorization of food waste. Previously, Dr. Belwal worked at the College of Biosystems Engineering and Food Science, Zhejiang University, China. Dr. Belwal received his PhD (Plant Biotechnology) from Kumaun University, Uttarakhand, India, collaborating with G.B. Pant National Institute of Himalayan Environment (NIHE), Uttarakhand, India. So far he has edited 3 books, published more than 100 international peer-reviewed research articles, and authored 14 book chapters. His research work has been cited more than 2500 times.