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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| Natura: | Elettronico eBook |
| Lingua: | inglese |
| Pubblicazione: |
Cham :
Springer Nature Switzerland : Imprint: Springer,
2025.
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| Edizione: | 1st ed. 2025. |
| Soggetti: | |
| Accesso online: | https://doi.org/10.1007/978-3-032-00292-1 |
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Sommario:
- 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.