Overview
- Covers bioactive extraction and characterization methodology
- Links food chemistry, bioprocessing, and biotechnology
- Discusses practical use of bioactives
- Includes supplementary material: sn.pub/extras
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Table of contents (12 chapters)
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Bioactive Sources: Plants, Mushrooms and Fungi
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Extraction Technologies for Bioactives
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Techniques Employed for the Bioactives Delivery
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Therapeutic Role in Treating Diseases
Keywords
About this book
Chapters come from top researchers in this area from around the globe. The volume caters to the needs of undergraduate and post-graduate students in the area of food biotechnology, food bioprocessing, biotechnology, food engineering, etc., and also contains information pertinent to researchers.
Editors and Affiliations
About the editor
Dr Puri has published more than 108 scientific articles, including 91 peer-reviewed journal papers, 3 patents, and 14 book chapters, mainly in high impact factor biotechnology/ applied microbiology journals. A large number of his publications fall within the discipline ofindustrial biotechnology and listed in ISI web of Science subject category “Biotechnology and Applied Microbiology”. He has supervised 16 PhD dissertations, 30 MSc theses, and about 10 undergraduate projects.
In November 2015, he was admitted as a Fellow of Royal Society of Chemistry (FRSC), UK based on his contribution to the discipline.
Bibliographic Information
Book Title: Food Bioactives
Book Subtitle: Extraction and Biotechnology Applications
Editors: Munish Puri
DOI: https://doi.org/10.1007/978-3-319-51639-4
Publisher: Springer Cham
eBook Packages: Chemistry and Materials Science, Chemistry and Material Science (R0)
Copyright Information: Springer International Publishing AG 2017
Hardcover ISBN: 978-3-319-51637-0Published: 19 April 2017
Softcover ISBN: 978-3-319-84707-8Published: 08 May 2018
eBook ISBN: 978-3-319-51639-4Published: 07 April 2017
Edition Number: 1
Number of Pages: XVI, 326
Number of Illustrations: 27 b/w illustrations, 14 illustrations in colour
Topics: Food Science, Food Microbiology, Biotechnology