Food chemistry, function and analysis. V
✍ Beta, Trust; Camire, Mary Ellen
📂 Library
📅 2018
🏛 Royal Society of Chemistry
🌐 English
✦ LIBER ✦
📁
Plant‑Based Functional Foods and Phytochemicals
✍ Scribed by Megh R. Goyal, Arijit Nath, Hafiz Ansar Rasul Suleria
- Year
- 2020
- Tongue
- English
- Leaves
- 379
- Category
- Library
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✦ Table of Contents
Cover
Half Title
Title Page
Copyright Page
About the Senior Editor-in-Chief
About Co-Editors
Table of Contents
Contributors
Abbreviations
Preface 1
Preface 2
Part I: Plant‑Based Functional Foods
1. Soybean‑Based Functional Foods Through Microbial Fermentation: Processing and Biological Activities
2. Honey-Based Polyphenols: Extraction, Quantification, Bioavailability, and Biological Activities
3. Tropical Herbs and Spices as Functional Foods with Antidiabetic Activities
Part II: Role of Phytochemicals in Traditional Ethnomedicines
4. Value‑Added Products and Bioactive Compounds from Fruit Wastes
5. Identification of Botanical and Geographical Origins of Honey‑Based on Polyphenols
6. Preparation and Health Benefits of Rice Beverages from Ethnomedicinal Plants: Case Study in North‑East of India
Part III: Biological Activities of Plant‑Based Phytochemicals
7. Natural Phytobioactives: Let’s Eat Smart!
8. Role of Dietary Phytochemicals in Amelioration of Arsenic‑Induced Cancer: An Emerging Elixir
Part IV: Plant‑Based Phytochemicals: Extraction, Isolation, and Healthcare
9. Plant Secondary Metabolites: Commercial Extraction, Purification, and Health Benefits
10. Bioactive Compounds From In-Vitro Culture of Swertia chirayita (roxb. Ex flem.) Karsten: Identification and Quantification
Index
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