000 05876cam a2200553 i 4500
001 9781003055419
003 FlBoTFG
005 20220509192926.0
006 m o d
007 cr cnu---unuuu
008 200915t20212021flua ob 001 0 eng
040 _aOCoLC-P
_beng
_erda
_cOCoLC-P
020 _a9781003055419
_qelectronic book
020 _a1003055419
_qelectronic book
020 _a9781000090031
_qelectronic book
020 _a1000090035
_qelectronic book
020 _a9781000090239
_qelectronic book
020 _a100009023X
_qelectronic book
020 _a9781000090239
_q(electronic bk. : PDF)
020 _a9781000090444
_q(electronic bk. : Mobipocket)
020 _a1000090442
_q(electronic bk. : Mobipocket)
020 _z9781771889292
_qhardcover
024 7 _a10.1201/9781003055419
_2doi
035 _a(OCoLC)1195887908
035 _a(OCoLC-P)1195887908
050 0 0 _aQK861
_b.P63 2021
072 7 _aSCI
_x011000.
_2bisacsh
072 7 _aMED
_x060000.
_2bisacsh
082 0 _a572/.2
_223
245 0 0 _aPlant-based functional foods and phytochemicals :
_bfrom traditional knowledge to present innovation /
_cedited by Megh R. Goyal, PhD, PE, Arijit Nath, PhD, Hafiz Ansar Rasul Suleria, PhD.
264 1 _aPalm Bay, FL, USA ;
_aBurlington, ON, Canada :
_bApple Academic Press Inc. ;
_aBoca Raton, FL, USA ;
_aAbingdon, Oxon, UK :
_bCRC Press,
_c2021.
264 4 _c©2021
300 _a1 online resource (xxx, 348 pages) :
_billustrations (some color).
336 _atext
_btxt
_2rdacontent
337 _acomputer
_bc
_2rdamedia
338 _aonline resource
_bcr
_2rdacarrier
490 1 _aInnovations in plant science for better health : from soil to fork
505 0 _aSoybean-Based Functional Foods Through Microbial Fermentation: Processing and Biological Activities / Arijit Nath, Titas Ghosh, Abinit Saha, Klára Pásztorné Huszár, Szilvia Bánvölgyi, Renáta Gerencsérné Berta, Ildikó Galambos, Edit Márki, Gyula Vatai, Andras Koris, and Arpita Das -- Honey-Based Polyphenols: Extraction, Quantification, Bioavailability, and Biological Activities / Csilla Benedek, John-Lewis Zinia Zaukuu, Zsanett Bodor, and Zoltan Kovacs -- Tropical Herbs and Spices as Functional Foods with Antidiabetic Activities / Arnia Sari Mukaromah and Fitria Susilowati -- Value-Added Products and Bioactive Compounds from Fruit Wastes / Ranjay Kumar Thakur, Rahel Suchintita Das, Prashant K. Biswas, and Mukesh Singh -- Identification of Botanical and Geographical Origins of Honey-Based on Polyphenols / Zsanett Bodor, Csilla Benedek, Zoltan Kovacs, and John-Lewis Zinia Zaukuu -- Preparation and Health Benefits of Rice Beverages from Ethnomedicinal Plants: Case Study in North-East of India / Vedant Vikrom Borah, Mahua Gupta Choudhury, and Probin Phanjom -- Natural Phytobioactives: Let's Eat Smart! / Manisha Guha, Nilanjan Das, and Xavier Savarimuthu -- Role of Dietary Phytochemicals in Amelioration of Arsenic-Induced Cancer: An Emerging Elixir / Nilanjan Das, Manisha Guha, and Xavier Savarimuthu -- Plant Secondary Metabolites: Commercial Extraction, Purification, and Health Benefits / Tsega Y. Melesse, Tesfaye F. Bedane, and Francesco Donsì -- Bioactive Compounds From In-Vitro Culture of Swertia chirayita (roxb. Ex flem.) Karsten: Identification and Quantification / Rituparna Kundu Chaudhuri and Dipankar Chakraborti.
520 _a"Plant-Based Functional Foods and Phytochemicals: From Traditional Knowledge to Present Innovation covers the importance of the therapeutic health benefits of phytochemicals derived from plants. It discusses the isolation of potential bioactive molecules from plant sources along with their value to human health. It focuses on physical characteristics, uniqueness, uses, distribution, traditional and nutritional importance, bioactivities, and future trends of different plant-based foods and food products. Functional foods, beyond providing basic nutrition, may offer a potentially positive effect on health and cures for various disease conditions, such as metabolic disorders (including diabetes), cancer, and chronic inflammatory reactions. The volume looks at these natural products and their bioactive compounds that are increasingly utilized in preventive and therapeutic medications and in the production of pharmaceutical supplements and as food additives to increase functionality. It also describes the concept of extraction of bioactive molecules from plant sources, both conventional and modern extraction techniques, available sources, biochemistry, structural composition, and potential biological activities. Advanced extraction techniques, such as enzyme-assisted, microwave-assisted, ultrasound-assisted, pressurized liquid extraction, and supercritical extraction techniques, are described in this book. With contributions from many experienced researchers, this volume sheds new light on the potential of plant-based natural products for human health. Key features: Discusses the phytochemical and functional health benefits from plant-based foods, presents methods of isolation and extracion of potential bioactive molecules from plant sources, looks at the preservation of indigenous knowledge on functional foods, identifies novel plants and their bioactive compounds for treatment of different diseases, elucidates on the mechanisms of actions of the plants."--
_cProvided by publisher.
588 _aOCLC-licensed vendor bibliographic record.
650 0 _aPhytochemicals.
650 0 _aFunctional foods.
650 0 _aPlants, Edible.
650 0 _aTraditional medicine.
700 1 _aGoyal, Megh Raj,
_eeditor.
700 1 _aNath, Arijit,
_eeditor.
700 1 _aSuleria, Hafiz,
_eeditor.
856 4 0 _3Taylor & Francis
_uhttps://www.taylorfrancis.com/books/9781003055419
856 4 2 _3OCLC metadata license agreement
_uhttp://www.oclc.org/content/dam/oclc/forms/terms/vbrl-201703.pdf
999 _c126668
_d126668