Secondary Natural Products in Foods and Food Systems

This book covers secondary natural products in foods and food systems. It presents their production (biosynthesis and storage), biological function in the producing organism, biological availability and effect on consuming organisms. Chapters will also cover the analysis of molecules, the measurement of clinical outcomes (particularly the use of biomarkers to assess impact), synergistic effects of natural products, processing and the impact of secondary products on food systems. Specific examples of natural products and classes of natural products are used to illustrate key points. Since chemistry is an empirical discipline, each chapter will contain a food recipe that makes use of specific ingredients that will be a practical starting point to highlight the principles discussed in the chapter. This does not mean the book can be considered a 'recipe' or 'cook' book. It is, at its core, a book by and for chemists with chemistry-based practical examples.

Inhaltsverzeichnis

Definitions of natural products.- The concepts of chronic and acute disease.- Analytical and Bioanalytical methods used in the study of secondary natural products.- Biosynthesis of natural products and the investigation of biosynthetic pathways.- Epidemiology in the assessment of secondary natural products.- Taste receptors and their interaction with secondary natural products.- Secondary natural products from microbial hosts.- The effect of food processing on the regulation of production of secondary natural products.- The future of studies of secondary natural products in foods.

Produktdetails

• Autoren: Bryan Hanley
• Verlag: Springer, Berlin
• Sprache: Englisch
• Produktform: Fester Einband
• Erschienen: 28.09.2025
• EAN: 9783032002914
• ISBN: 978-3-0-3200291-4
• Seiten: 338
• Illustration: XV, 338 p. 87 illus., 7 illus. in color.
• Themen: Naturwissenschaften, Medizin, Informatik, Technik > Biologie > Biochemie, Biophysik; Biochemie, Lebensmittelchemie, Natural Products, Food chemistry, Food Analysis, Biomarkers, biosynthesis, Food systems, Bioactivity, Food Constituents, biosynthesis and storage, biological availability, biological function, NAMs, Secondary Natural Products