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Functional and preservative properti...

Prakash, Bhanu,

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Functional and preservative properties of phytochemicals

紀錄類型:	書目-電子資源 : Monograph/item
正題名/作者:	Functional and preservative properties of phytochemicals/ edited by Bhanu Prakash.
其他作者:	Prakash, Bhanu,
出版者:	Amsterdam :Academic Press, : 2020.,
面頁冊數:	1 online resource.
附註:	Includes index.
內容註:	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.
標題:	Phytochemicals. -
電子資源:	https://www.sciencedirect.com/science/book/9780128185933
ISBN:	9780128196861 (electronic bk.)

Functional and preservative properties of phytochemicals
Functional and preservative properties of phytochemicals[electronic resource] /edited by Bhanu Prakash. - Amsterdam :Academic Press,2020. - 1 online resource.

Includes index.

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.

ISBN: 9780128196861 (electronic bk.)

Nat. Bib. No.: GBC009302bnbSubjects--Topical Terms:

915480
Phytochemicals.
Index Terms--Genre/Form:

542853
Electronic books.

LC Class. No.: QK861

Dewey Class. No.: 572.2

Functional and preservative properties of phytochemicals
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505 0 $a 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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