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 bioactives derived from plant, fungi and marine-derived bioactive agents. Finally, health-promoting effects of plant, fungi and marine-derived bioactive agents are discussed.
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.
Foreword
Arnold L. Demain
Preface
Munish Puri and Monica N Puri
Part I: Bioactive sources: Plants, mushrooms and fungi
1. Glucosinolates & respective derivatives (isothiocyanates) from Plants
Kyriaki G.Zinoviadou, Charis M. Galanakis
2. Bioactives from mushroom and their application
Carmen S?nchez
3. Bioactive Products from Fungi
Sergio Sanchez and Arnold L. Demain
Part II: Extraction technologies for bioactives
4. Process Development for Bioactive Peptide Production
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