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 measuremen...
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| Format: | Elektronički e-knjiga |
| Jezik: | engleski |
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Springer Nature Switzerland : Imprint: Springer,
2025.
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| Izdanje: | 1st ed. 2025. |
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| Online pristup: | https://doi.org/10.1007/978-3-032-00292-1 |
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| 505 | 0 | |a 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. | |
| 520 | |a 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. | ||
| 532 | 8 | |a Accessibility summary: This PDF has been created in accordance with the PDF/UA-1 standard to enhance accessibility, including screen reader support, described non-text content (images, graphs), bookmarks for easy navigation, keyboard-friendly links and forms and searchable, selectable text. We recognize the importance of accessibility, and we welcome queries about accessibility for any of our products. If you have a question or an access need, please get in touch with us at accessibilitysupport@springernature.com. Please note that a more accessible version of this eBook is available as ePub. | |
| 532 | 8 | |a No reading system accessibility options actively disabled | |
| 532 | 8 | |a Publisher contact for further accessibility information: accessibilitysupport@springernature.com | |
| 588 | |a Print version record. | ||
| 650 | 0 | |a Natural products. | |
| 650 | 0 | |a Food |x Analysis. | |
| 650 | 0 | |a Chemistry. | |
| 650 | 0 | |a Biosynthesis. | |
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| 650 | 2 | 4 | |a Food Chemistry. |
| 650 | 2 | 4 | |a Food Analysis. |
| 650 | 2 | 4 | |a Biosynthesis. |
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