Bioactive Components

Chapter 1. Introduction on Bioactive Compounds: Sources, Potential and Applications.- Chapter 2. Plant Based Bioactive Components - Phytochemicals: A Review.- Chapter 3. Animal based bioactive components -Zoochemicals: a comprehensive review.- Chapter 4. Marine bioactive components: a sustainable system for good health and well-being.- Chapter 5. Mushroom based bioactive components: sources, applications & sustainability.- Chapter 6. Algal bioactive components - Sources, Health benefits and Sustainability.- Chapter 7. Microbial bioactive components: sources, applications and sustainability.- Chapter 8. Extraction and Characterization of Bioactive Compounds From Different Sources.- Chapter 9. Bioavailability of Bioactive Components and Safety Aspects.- Chapter 10. Regulatory Aspects of Nutraceuticals and Functional Foods in India.- Chapter 11. Good Manufacturing Practices and Safety Issues in Functional Foods and Nutraceuticals.- Chapter 12. Effect of processing on the functional potential of Bioactive components.- Chapter 13. Role of bioactive components in Psychosomatic Disorders.- Chapter 14. Role of Functional Foods in Human health & Disease prevention.- Chapter 15. Functional Foods and Nutraceuticals for Maternal Health.- Chapter 16. Importance of Functional foods in Child Development: A Review.- Chapter 17. Bioactive components having anti-microbial & anti-cancerous properties: a review.- Chapter 18. Role of Functional Foods in Cardiovascular Disease prevention.- Chapter 19. Role of Bioactive Compounds in Hormonal Bio-regulation.- Chapter 20. Bioactive Components for Ocular Health.- Chapter 21. Nutrigenomics research: A review.- Chapter 22. Fortification of Bioactive Components for The Development of Functional Foods.- Chapter 23. Biotechnological tools for extraction, identification, and detection of bioactive compounds.- Chapter 24. Strategy and approaches of Extraction of Natural Bioactive compounds and Secondary metabolites from Plant sources.- Chapter 25. Microencapsulation of Bioactive Components for Applications in Food Industry.- Chapter 26. Innovative and sustainable techniques for the development of functional foods.- Chapter 27. Novel bioactive compounds for enhancing micronutrient bioavailability.- Chapter 28. Microgreens: an Emerging and Sustainable Innovative approach for functional properties.- Chapter 29. Traditional food adjuncts: Sustainable & Healthy option for Functional foods.- Chapter 30. Functional Fermented Foods.- Chapter 31. Extraction and use of bioactive components from underutilized horticultural crops.- Chapter 32. Sustainable Functional food system: Key to Achieve Sustainable Development Goal 3.- Chapter 33. Non-Thermal processing techniques for the extraction of bioactive components of food.- Chapter 34. Physico-chemical Properties and Antioxidant Potential of Curry Leaf Chutney Powder: A Traditional Functional Food Adjunct.

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• Química analítica
• Tecnologia dos alimentos e bebidas
• Microbiologia (não médica)
• A segurança alimentar e abastecimento

nutrigenomics;zero hunger;bioactives;nutraceutical;food regulation;food safety