Food Bioactives: Extraction and Biotechnology Applications

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 Sánchez
3. Bioactive Products from Fungi Sergio Sanchez and 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 Protein Approaches J. J. Castillo, B. K. Shanbhag, L. He
6. Extraction of lipids and carotenoids from algal sources Adarsha Gupta, Avinesh Byreddy, Munish Puri
7. Magnetic particles for microalgae separation and biotechnology Ivo Safarika, Kristyna Pospiskova, Eva Baldikova, Mirka Safarikova
8. Enzyme assisted extraction of bioactives Sandesh J. Marathea, Swati B. Jadhava, Sandip B. Bankar and Rekha S. Singhala
Part III: Techniques employed for the bioactives delivery
9. Emerging technologies for bioactive applications in foods Liliana G. Santiago, Carlos R. Soccol and Guillermo R. Castro
10. Emerging Technologies of Hydrogels in Bioactive Compounds Delivery Maria H. Ribeiro
Part IV: Therapeutic role in treating diseases
11. Neurocognitive improvement through plant-food bioactives: a particular approach to Alzheimer's disease Natália Martins and Isabel C.F.R. Ferreira
12. Multifunctional Bioactives for Cancer Therapy: Emerging Nano-Sized Delivery Systems Deepika Sharma , Monica Nijhawan and Munish Puri
Index