Editors:
Provides comprehensive and authoritative information on bioactive molecules in food
Offers detailed case studies of functional food, relevant to students, researchers and industrial professionals
Summarises analytical methods for bioactive molecules analysis
Presents phytochemistry, biotechnology and bioactivity in one place
Part of the book series: Reference Series in Phytochemistry (RSP)
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Table of contents (78 entries)
About this book
This reference work provides comprehensive information about the bioactive molecules presented in our daily food and their effect on the physical and mental state of our body. Although the concept of functional food is new, the consumption of selected food to attain a specific effect existed already in ancient civilizations, namely of China and India. Consumers are now more attentive to food quality, safety and health benefits, and the food industry is led to develop processed- and packaged-food, particularly in terms of calories, quality, nutritional value and bioactive molecules.
This book covers the entire range of bioactive molecules presented in daily food, such as carbohydrates, proteins, lipids, isoflavonoids, carotenoids, vitamin C, polyphenols, bioactive molecules presented in wine, beer and cider. Concepts like French paradox, Mediterranean diet, healthy diet of eating fruits and vegetables, vegan and vegetarian diet, functional foods are described with suitable case studies. Readers will also discover a very timely compilation of methods for bioactive molecules analysis.Written by highly renowned scientists of the field, this reference work appeals to a wide readership, from graduate students, scholars, researchers in the field of botany, agriculture, pharmacy, biotechnology and food industry to those involved in manufacturing, processing and marketing of value-added food products.
Editors and Affiliations
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Gr. d'Etude Subst. Vég. à Act. Biol, Institut des Sciences de la Vigne e Gr. d'Etude Subst. Vég. à Act. Biol, Villenave d'Ornon, France
Jean-Michel Mérillon
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M.L. Sukhadia University, Badgaon, India
K.G. Ramawat
About the editors
Professor Dr. Kishan G. Ramawat is Former Professor & Head of the Botany Department, M.L. Sukhadia University, Udaipur, India, and can look back on longstanding research experience. He received his Ph.D. in Plant Biotechnology in 1978 from the University of Jodhpur, India and afterwards joined the university as a faculty member. In 1991 he moved to the M.L.Sukhadia University in Udaipur as Associate Professor and became Professor in 2001. He served as the Head of the Department of Botany (2001-2004, 2010-2012), was in charge of the Department of Biotechnology (2003-2004), was a member of the task force on medicinal and aromatic plants of the Department of Biotechnology, Government of India, New Delhi (2002-2005) and coordinated UGC-DRS and DST-FIST programmes (2002-2012). Prof. Ramawat had done his postdoctoral studies at the University of Tours, France from 1983-85, and later returned to Tours as visiting professor (1991). He also visited the University of Bordeaux 2, France several times as visiting professor (1995, 1999, 2003, 2006, 2010), and in 2005 Poland in an academic exchange programme (2005). Through these visits in France, Prof. Ramawat and Prof. Mérillon established a strong connection, which has resulted in productive collaborations and several book and reference work publications. Prof. Ramawat has published more than 170 well cited peer reviewed papers and articles, and edited several books and reference works on topics such as the biotechnology of medicinal plants, secondary metabolites, bioactive molecules, herbal drugs, and many other topics. His research was funded by several funding agencies. In his research group, Prof. Ramawat has supervised doctoral thesis of 25 students. He is an active member of several academic bodies, associations and editorial boards of journals.
Bibliographic Information
Book Title: Bioactive Molecules in Food
Editors: Jean-Michel Mérillon, K.G. Ramawat
Series Title: Reference Series in Phytochemistry
DOI: https://doi.org/10.1007/978-3-319-54528-8
Publisher: Springer Cham
eBook Packages: Springer Reference Chemistry and Mat. Science, Reference Module Physical and Materials Science, Reference Module Chemistry, Materials and Physics
eBook ISBN: 978-3-319-54528-8Due: 27 February 2018
Series ISSN: 2511-834X
Series E-ISSN: 2511-8358
Number of Illustrations: 50 b/w illustrations
Topics: Food Science, Plant Biochemistry, Nutrition, Pharmaceutical Sciences/Technology, Quality Control, Reliability, Safety and Risk