Bioactive Compounds from Food : Benefits and Analysis (Hardcover)

Section 1: Food Bioactive Compounds ? Overview and Analytical Techniques 1. Food Bioactive Compounds ? An Overview and Health Benefits. Extraction, Isolation, and Identification Techniques for Food Bioactive Compounds ? Basics and Application Overview. Section 2: Classes of Food Bioactive Compounds and its Characterization 3. Terpenes and Terpenoids Present in Essential Oils: Chemical Composition and Potential Applications in Food Preservation and Agriculture 4.?Phytosterols 5.?Flavonoids and Polyphenols 6. Carotenoids 7.?Glucosinolates 8.?Glycosides, alkaloids, and glycoalkaloids 9.?Capsaicinoids: Source, Active Compounds and Importance 10.?Curcuminoids 11.?Polyunsaturated fatty acids (PUFA): Eicosapentaenoic acid (EPA) and Docosahexaenoic acid (DHA) 12. Polysaccharides and Dietary Fibres 13.?Nucleosides and Nucleotides as Classes of Bioactive Food Compounds 14.?Bioactive Peptides 15. Vitamines?Section 3: Advanced Analysis Techniques?16.?Food Bioactive Compounds: Pharmacology and Advancement in Analysis