Bioactive Compounds and Nutraceuticals from Dairy, Marine, and Nonconventional Sources: Extraction Technology, Analytical Techniques, and Potential He [Hardcover]

Provides an overview of bioactive compounds and nutraceuticals processes of from natural sources such as milk and dairy products, marine algae and seaweeds, and nonconventional sources, such as from spices and condiments sources and microbial sources. Describes their chemical characteristics, and extraction processes.

This new volume begins with an overview of bioactive compounds and nutraceuticals along with explanations of their chemical characteristics, profile, and physicochemical aspects. The volume discusses the extraction technologies of active ingredients and the analytical techniques of qualitative and qualitative analysis along with the profiling of functional compounds and nutraceuticals. The volume gives detailed descriptions of the techniques for extraction, isolation, and characterization of active ingredients from food preparations.

The volume also discusses important bioactive compounds and nutraceuticals specifically from milk and dairy products as well as from marine algae and seaweeds. From there, the volume explores bioactive compounds and nutraceuticals from nonconventional sources, such as from spices and condiments, and from microbial sources.

This volume is the companion volume to the book Bioactive Compounds and Nutraceuticals from Plant Sources: Extraction Technology, Analytical Techniques, and Potential Health Prospects by the same editors.

PART I: AN OVERVIEW OF BIOACTIVE COMPOUNDS AND NUTRACEUTICALS 1. Bioactive Compounds and Nutraceuticals: Classification, Potential Sources, and Application Status 2. Extraction Technology of Bioactive Compounds and Nutraceuticals, Factors Influencing its Extraction and Bioactivity 3. Chemical Characteristics, Profile, and Physicochemical Aspects of Bioactive Compounds and Nutraceuticals from Natural Sources PART II: TECHNOLOGY OF BIOACTIVE COMPOUNlÓw