Overview: Covers bioactive extraction and characterization methodology.Links food chemistry, bioprocessing, and biotechnology.Discusses practical use of bioactives.Includes supplementary material: This book focuses on various types of bioactive compounds, including secondary metabolites, oligosaccharides, polysaccharides, flavonoids, peptides/proteins, carotenoid pigments, quinones, terpenes, and polyunsaturated fatty acids, and presents an overview of their nutraceutical activities. It covers the current status and future potential of food compounds, as well as extraction technologies for bio
|