(EBOOK PDF)Bioactive Compounds and Nutraceuticals from Dairy Marine and Nonconventional Sources 1st Edition by Charanjit Singh Riar, Parmjit Singh Panesar 9781000983678 1000983676 full chapters

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• ISBN 10:1000983676 

• ISBN 13:9781000983678

• Author:Charanjit Singh Riar, Parmjit Singh Panesar

Bioactive Compounds and Nutraceuticals from Dairy, Marine, and Nonconventional Sources
Extraction Technology, Analytical Techniques, and Potential Health Prospects
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.                                                                                                                                                 

Bioactive Compounds and Nutraceuticals from Dairy Marine and Nonconventional Sources 1st Table of contents:

Part I: An Overview About Bioactive Compounds and Nutraceuticals
1. Bioactive Compounds and Nutraceuticals: Classification, Potential Sources, and Application Status
1.1 About Bioactive Compounds And Nutraceuticals
1.1.1 Bioactive Compounds
1.1.2 Nutraceuticals
1.1.3 Functional Foods
1.2 Classification Of Bioactive Compounds And Nutraceuticals
1.2.1 Bioactive Compounds
1.2.2 Nutraceuticals
1.3 Potential Sources Of Bioactive Compounds And Nutraceuticals
1.3.1 Herbs And Spices And Oil Seeds As Sources Of Nutraceuticals And Bioactive Compounds
1.3.2 Fruits As Source Of Bioactive Compounds And Nutraceuticals
1.3.3 Microorganisms As Nutraceutical Foods And Their Sources
1.3.4 Enzymes As Nutraceutical Foods And Their Sources
1.4 Application Of Nutraceuticals
1.4.1 Recombinant Products Of Nutraceutical Applications
1.4.2 Plant Supplements As Nutraceutical Products
1.4.3 Vitamins And Vitaminoids As Nutraceutical Products
1.4.4 Commercial Nutraceuticals
1.5 Reasons of Swift Occurrence of Nutraceuticals and Future Developments
1.6 Conclusion
References
2. Extraction Technology of Bioactive Compounds and Nutraceuticals: Factors Influencing its Extraction and Bioactivity
2.1 Introduction
2.2 Types of Bioactive Compounds
2.3 Extraction Methods of the Bioactive Compounds
2.3.1 Extraction Methods
2.3.2 Identification and Characterization of the Bioactive Compounds
2.3.3 Purification of the Bioactive Compounds
2.3.4 Comparative Evaluation of the Different Extraction Technology
2.4 Bioactivity of Bioactive Compounds and Nutraceuticals
2.4.1 Solubility
2.4.2 Electrolytic Nature
2.4.3 Structure of the Molecules
2.4.4 Transport Mechanism
2.5 Use of Bioactive Compounds as Nutraceutical and Bioactive Compounds
2.6 Conclusion
References
3. Chemical Characteristics, Profile, and Physicochemical Aspects of Bioactive Compounds and Nutraceuticals from Natural Sources
3.1 Introduction
3.1.1 Types Of Bioactive Compounds
3.2 Chemical Characteristics and Profiling of Bioactive Components
3.2.1 Chemical Profile of Bioactive Compounds in Fruits
3.2.2 Chemical Profile of Bioactive Compounds in Pseudo-Fruits
3.2.3 Chemical Profile of Bioactive Compounds in Plants
3.2.4 Chemical Profile of Bioactive Compounds in Cereals
3.2.5 Chemical Profile of Bioactive Compounds in Millets
3.2.6 Chemical Profile of Bioactive Compounds in Pseudocereals
3.2.7 Chemical Profile of Bioactive Compounds in Medicinal Plants and Herbs
3.2.8 Chemical Profile of Bioactive Compounds in Milk
3.2.9 Chemical Profile of Bioactive Compounds from Microbial, Algal, and Metabolic Sources
3.3 Physicochemical Aspects of Bioactive Compounds and Nutraceutical
3.3.1 Extraction Aspects Bioactive Components
3.3.2 Effects of Processing on Bioactive Components
3.3.3 Physicochemical Aspects of Bioactive Compounds from Fruits
3.3.4 Physicochemical Aspects of Bioactive Compounds from Cereals
3.3.5 Physicochemical Aspects of Bioactive Compounds from Oil Seeds
3.3.6 Physicochemical Aspects Of Bioactive Compounds From Medicinal Plants
3.3.7 Physicochemical Aspects of Bioactive Compounds From Milk
3.4 Conclusion
References
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
4.1 Introduction
4.2 Bioactive Components in Milk
4.2.1 Calcium
4.2.2 Milk Sugars
4.2.3 Milk Fats
4.2.4 Milk Proteins And Bioactive Peptides
4.3 Dairy Bioactive Compounds Physiological Functionalities
4.3.1 Antioxidant Activity Of Bioactive Milk Compounds
4.3.2 Antihypertensive Effect Of Bioactive Milk Compounds
4.3.3 Antimicrobial Peptides
4.3.4 Mineral Binding
4.3.5 Antithrombotic
4.4 Anticancer/Antiproliferative Activity
4.5 Bioavailability Of Bioactive Peptides
4.6 Future Prospects
References
5. Technological and Analytical Aspects of Bioactive Compounds and Nutraceuticals from Marine Algae
5.1 Introduction
5.2 Technological Aspects
5.2.1 Microalgae
5.2.2 Macroalgae
5.3 Pretreatment Methods
5.3.1 Microalgae
5.3.2 Macroalgae
5.4 Extraction Methods
5.4.1 Novel Extraction Methods
5.5 Different Analytical Methods In The Analysis Of Bioactive Compounds In Microalgae And Macroalgae
5.5.1 Spectrophotometric Methods
5.5.2 Chromatographic Methods
5.6 Conclusions
References
6. Technological and Analytical Aspects of Bioactive Compounds and Nutraceuticals from Seaweeds
6.1 Introduction
6.1.1 Bioactive Seaweeds Applications In Functional Food Formulations
6.2 Techniques For Extraction Of Bioactive Compounds From Seaweeds
6.2.1 Supercritical Fluid Extraction (SFE)
6.2.2 Ultrasound-Assisted Extraction (UAE)
6.2.3 Pressurized Solvent Extraction (Se)
6.3 Conclusion
References
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
7.1 Introduction
7.2 Spices And Condiments
7.2.1 Definition And Classification
7.2.2 Health Benefits of Spices
7.2.3 Chemical Composition of Spices
7.3 Extraction Techniques of Bioactive Compounds from Spices
7.3.1 Drying of Spices
7.3.2 Extraction of Bioactive Compounds
7.4 Analysis of Spices and Bioactive Compounds
7.5 Conclusions and Future Prospects
References
8. Technological Aspects of Bioactive Compounds and Nutraceuticals from Microbial Sources
8.1 Introduction
8.1.1 Importance of Bioactive Compounds and Nutraceuticals in Industries
8.2 Microbes as Potential Sources of Bioactive Compounds
8.3 Technological Achievements for Extraction and Processing of Bioactives and Nutraceuticals
8.3.1 Conventional Methods
8.3.2 Non-Conventional or Advanced Green Methods
8.4 Analytical Techniques for Analysis of Bioactive Compounds Derived from Microbial Sources
8.5 Incorporation of Microbe-Derived Bioactive Compounds and Nutraceuticals into Food
8.6 Challenges and Future Perspectives
References
Index
 

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Bioactive Compounds,Nutraceuticals from Dairy,Charanjit Singh Riar,Parmjit Singh Panesar