Food Bioactives

Part I. Bioactive Sources: Plants, Mushrooms and Fungi

1. Glucosinolates and Respective Derivatives (Isothiocyanates) from Plants
Kyriaki G. Zinoviadou, Charis M. Galanakis

2. Bioactives from Mushroom and Their Application
Carmen Sánchez

3. Bioactive Products from Fungi
Sergio Sanchez, Arnold L. Demain

Part II. Extraction Technologies for Bioactives

4. Process Development for Bioactive Peptide Production
Govind Kumar Gnasegaran, Dominic Agyei, Sharadwata Pan, Indira P. Sarethy, Caleb Acquah, Michael K. Danquah

5. Comparison of Natural Extraction and Recombinant Mussel Adhesive Proteins Approaches
J. J. Castillo, B. K. Shanbhag, L. He

6. Extraction of Lipids and Carotenoids from Algal Sources
Adarsha Gupta, Avinesh R. Byreddy, Munish Puri

7. Magnetic Particles for Microalgae Separation and Biotechnology
Ivo Safarik, Kristyna Pospiskova, Eva Baldikova, Mirka Safarikova

8. Enzyme-Assisted Extraction of Bioactives
Sandesh J. Marathe, Swati B. Jadhav, Sandip B. Bankar, Rekha S. Singhal

Part III. Techniques Employed for the Bioactives Delivery

9. Emerging Technologies for Bioactive Applications in Foods
Liliana G. Santiago, Carlos R. Soccol, Guillermo R. Castro

10. Emerging Technologies of Hydrogels in Bioactive Compounds Delivery
Maria Henriques L. Ribeiro

Part IV. Therapeutic Role in Treating Diseases

11. Neurocognitive Improvement Through Plant Food Bioactives: A Particular Approach to Alzheimer’s Disease
Natália Martins, Isabel C. F. R. Ferreira

12. Multifunctional Bioactives for Cancer Therapy: Emerging Nanosized Delivery Systems
Deepika Sharma, Monica Nijhawan, Munish Puri

Keywords: Chemistry, Food Science, Food Microbiology, Biotechnology