El Dr. Octavio Paredes —miembro de El Colegio de Sinaloa— presenta la más reciente publicación de esta serie en la cual él funge como Coordinador de la misma, información que se difunde en su idioma original.
Editor-in-Chief Octavio Paredes López
Unidad Irapuato, Cinvestav del IPN
CRC Press, Boca Raton, FL, USA, 2025
490 pages DOI https://doi.org/10.1201/9781003332558; eBook ISBN9781003332558
DESCRIPTION
Health-Promoting Food Ingredients during Processing presents a comprehensive science-based approach covering the latest naturally occurring bioactive compounds in seeds, dietary fiber, proteins, fermented bio-compounds, agro-industrial waste by-products, and lactic acid bacteria. A volume in theFood Biotechnology and Engineering Series, the book discusses their identification, characterization, biological activities in terms of their bioavailability, bioaccessibility, and their beneficial effects as inflammatory mediators, probiotics, antioxidants, and hypoglycemic agents, as well as in gastrointestinal digestion and colonic fermentation. Written by an international expert team of food scientists, nutritionists, food biotechnologists, food engineers, and chemists, the book explains how this leads to opportunities in the treatment of diseases such as obesity, diabetes, cancer, and cognitive disorders.
Key features include:
* Presents original research and relevant peer-reviewed articles written by experts in disciplines such as food science, nutrition, food biotechnology, food engineering, and chemistry.
* Highlights new emerging trends, discoveries, and applications of biologically active compounds from seeds, dietary fiber, proteins, and agro-industrial waste by-products.
Provides readers with a comprehensive, science-based approach to the identification, characterization, and utilization of food macromolecules, probiotics, lactic acid bacteria, and bioactive compounds.
* Discusses the impact of bioactive compounds in plants, agroindustrial by-products, and fermented biocompounds regarding their bioavailability, bioaccessibility, and potential human health benefits.
CONTENTS
This book contains 22 chapters in three sections
SECTION A
IDENTIFICATION, CHARACTERIZATION, USE, AND EFFECT OF BIOACTIVE COMPOUNDS
SECTION B
DETERMINATION OF BIOLOGICAL ACTIVITIES IN NATURAL PRODUCTS WITH POTENTIAL HUMAN HEALTH BENEFITS
SECTION C
USE OF TECHNOLOGIES FOR THE SCALING UP AND OBTENTION OF BIOACTIVE COMPOUNDS (NUTRACEUTICALS)
EDITORS
Rosalva Mora Escobedo (1), Gloria Dávila Ortíz (1), Gustavo F. Gutiérrez López (1) and José de J. Berrios (2).
1. Dept. of Graduate Studies in Food Science, Escuela Nacional de Ciencias Biológicas, Instituto Politécnico Nacional. 2. Agriculture Research Service, US Department of Agriculture, USA.
Consulte la versión original de este número en: https://doi.org/10.1201/9781003332558
