A Functional Food Resource
Buch, Englisch, 276 Seiten, Format (B × H): 160 mm x 241 mm, Gewicht: 610 g
ISBN: 978-981-97-9864-3
Verlag: Springer Nature Singapore
This book presents the knowledge on the sea buckthorn chemistry and nutrition, including the identification, analysis and application of bioactive chemical components of sea buckthorn, the functional characteristics of sea buckthorn, and the commercial products from Sea buckthorn. The authors provide a detailed description of the sea buckthorn bioactive components as well as their role during processing and as a nutrition or function supplement. Particularly, a novel application of sea buckthorn protein, flavonoids, phenolics, polysaccharides, and the next generation of healthy sea buckthorn products is summarized. This book provides the most recent information and state-of-the-art technology. It is useful for students, researchers, and technologists working in the area of food, nutrition, engineering, and others who are interested in sea buckthorn.
Zielgruppe
Research
Autoren/Hrsg.
Fachgebiete
Weitere Infos & Material
Chapter 1 Origin, distribution, germplasm and cultivation of sea buckthorn.- Chapter 2 Bioactive compounds from sea buckthorn.- Chapter 3 Current knowledge of the sea buckthorn composition and health benefits.- Chapter 4 Active substances and antioxidant activity of different solvent extracts of sea buckthorn leaves.-Chapter 5 Total flavonoids and total phenolics content in different parts of sea buckthorn.- Chapter 6 Chemical composition and pharmacological effects of flavonoids and phenolic from sea buckthorn.- Chapter 7 In vitro anti-inflammatory and antioxidant activities of flavonoids isolated from sea buckthorn.- Chapter 8 Hypolipidemic effect of flavonoids from sea buckthorn leaves.- Chapter 9 Gut microbe regulation of sea buckthorn for the metabolic syndrome.- Chapter 10 Bioactivities of sea buckthorn phenolics and their anti-cancer mechanism toward human breast cancer cells.- Chapter 11 Immunological enhancement effect of sea buckthorn powder.- Chapter 12 Research progress on extraction and functional activity of sea buckthorn proteins and polypeptides.- Chapter 13 Protein extraction process and anti-fatigue activity of sea buckthorn seed.- Chapter 14 Isolation,purification and biological activity of polysaccharides from sea buckthorn.- Chapter 15 Chemical composition and antioxidant active components of sea buckthorn oil.- Chapter 16 Preparation technology of sea buckthorn essential oil microcapsules.- Chapter 17 Traditional Sea buckthorn-based functional food in China.- Chapter 18. Effect of sea buckthorn on the quality of fermented milk.- Chapter 19 Product development of sea buckthorn fruit wine.