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Food Proteomics: Technological Advances, Current Applications and
Future Perspectives addresses many of the food proteomic issues in
the industry today. Food proteomics continues to be an emerging
field, becoming increasingly important in product innovation, food
safety, food quality and health. The book is divided into sections
describing the role of proteomics in the field of food science,
conceptual background methodological aspects, and bioinformatic
tools employed in the field. The book describes proteomic studies
collected from the most relevant animal and vegetables species in
food production and discusses important food challenges from a
proteomic point-of-view. This is an essential and practical
reference that provides analytical tools to help introduce
technical innovations in the food industry with the latest
scientific information useful and accessible to new researchers in
the field as well as advanced.
This book reviews the role of bioactive compounds in grape seed and
their beneficial effects. Among the 11 chapters, the authors also
discuss the composition, biological activity, and potential
applications of grape seeds in the food industry and the health
effects of grape seed extracts. As in other matrices, the presence
of bioactive molecules in grape seed is related to several factors
like grape varieties, climatic and soil conditions, vinification
processes, winemaking procedures, extraction techniques and finally
evaluation protocols. Chapter 1 addresses the extraction
methodologies to obtain biomolecules of interest from grape seed,
from the conventional to the most innovative. Chapter 2 discusses
the most important and used methods to evaluate the antioxidant
capacity of grape seed. Chapter 3 is focused on how flavonoids
could modulate the body homeostasis acting directly on the
gastrointestinal tract, explaining their effects on obesity-related
pathologies. Chapter 4, using liquid chromatographic and mass
detection techniques, centers on flavanols, one of the most
important types of polyphenols occurring in grape seed. Chapter 5
complements Chapter 2 in evaluating total antioxidant capacity
considering that antioxidant activity is usually due to different
antioxidants present in grape seed. Chapter 6 studies the effects
of polyphenolic extracts in arterial hypertension and oxidative
stress via glutathione-peroxidase. Chapter 7 revises the
antioxidant properties of grape seed in the conservation of
different meat products and dose effect to increasing the shelf
life of these products. Chapter 8 shows the potential application
of developing new products with healthier characteristics to garner
greater consumer acceptance using grape seed in their formulations.
Chapter 9 provides a review of the composition and nutritional
value of the majority compounds (fatty acid, amino acid and mineral
profile), showing the potential application of the use of grape
seed as a food supplement to improve the human diet. Chapter 10
indicates the potent antimicrobial activity of grape seed extract
against many different microorganisms due to the presence of
flavan-3-ols, inhibiting their growth, and potential applications
in the food or pharmaceutical industries or even in the medical
field. Chapter 11 is focused on the potential use of bioactive
compounds in grape seed extract as a remedy against lipid oxidation
of meat products.
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