Secondary Natural Products in Foods and Food Systems
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Beschreibung
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.
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.
Non-nutritive chemicals from foods Reductionism of chemistry meets the complexity of living systems Changes to natural products by food systems
Autor*in
Bryan Hanley
Themen in »Secondary Natural Products in Foods and Food Systems«
Secondary Natural Products Food Systems biosynthesis and storage biological function biological availability Bioactivity Biomarkers NAMs Food Constituents