Table of Contents
Preface
Chapter 1. The Effects of Drying Process on Bioactive Compounds of Fruits and Vegetables
(Gulcin Yildiz and Gökçen İzli – Department of Food Engineering, Igdir University, Iğdır, Turkey, et al.)
Chapter 2. Antioxidant Capacity and Total Phenolic Content of Dried Red Capia Pepper During Storage
(Dilek Cemal and Gulcin Yildiz – Igdir University, Department of Organic Agriculture Management, Iğdır, Turkey, et al.)
Chapter 3. Encapsulation of Bioactive Compounds from Herbal Extracts Using Spray Drying
(Marija Banožić, Jelena Vladić and Stela Jokić – University of Josip Juraj Strossmayer in Osijek, Faculty of Food Technology Osijek, Osijek, Croatia, et al.)
Chapter 4. Impact of Bioactive Compounds on Animals and the Environment
(Alexandros Georganas, Elisavet Giamouri, Christos Christodoulou, Alexandros Mavrommatis, Evangelos Zoidis, George Papadomichelakis, Panagiotis E. Simitzis, Eleni Tsiplakou, Athanasios C. Pappas and Kostas Fegeros – Laboratory of Nutritional Physiology and Feeding, Department of Animal Science, Agricultural University of Athens, Athens, Greece, et al.)
Chapter 5. Bioactive Compounds in Plants and their Wound Healing Properties
(P. S. Sreeja Devi, V. S. Soumya and Sreejith Parameswara Panicker – Department of Botany, Mahatma Gandhi College, University of Kerala, Kesavadasapuram, Thiruvananthapuram, Kerala, India, et al.)
Chapter 6. Biodiversity and Health Effects of Sesquiterpenes in Aromatic and Medicinal Plants
(Martina Jakovljević Kovač, Maja Molnar and Igor Jerković – Josip Juraj Strossmayer University of Osijek, Faculty of Food Technology Osijek, Osijek, Croatia, et al.)
Chapter 7. From the Plant to the Body: Phytochemicals and their Bioactivity for Humans
(Gabriela Niemeyer Reissig, André Geremia Parise, Douglas Antônio Posso, Ádrya Vanessa Lira Costa, Lisiane Pintanela Vergara, Thiago Francisco de Carvalho Oliveira and Cesar Valmor Rombaldi – Department of Botany, Biology Institute, Federal University of Pelotas – UFPel, Capão do Leão, Rio Grande do Sul, Brazil, et al.)
Chapter 8. Polysaccharides from Tropical Fruits
(L. X. Lopez-Martinez, J. A. Domínguez-Dávila, G. A. González-Aguilar and S. A. Enriquez-Valencia – CONACYT-Centro de Investigación en Alimentación y Desarrollo A.C. Sonora, México, et al.)
Chapter 9. Drugs from the Deep: Marine Bioactive Natural Products as Drug Candidates
(Vasantha Subramoniam Pramitha, Nikhila Leemon, Chaithra Prasad and Parameswara Panicker Sreejith – Department of Aquatic Biology and Fisheries, University of Kerala, Thiruvananthapuram, et al.)
Chapter 10. Application of Agro-Industrial By-Products in Poultry: Enrichment of Eggs and Meat with Bioactive Compounds
(Panagiotis Simitzis and Michael Goliomytis – Laboratory of Animal Breeding and Husbandry, Department of Animal Science, School of Animal Biosciences, Agricultural University of Athens, Athens, Greece)
Chapter 11. Lycopene: A Valuable Bioactive Molecule
(Raquel Guiné, Maria João Lima, David Castelão, Charles Okpala, Małgorzata Korzeniowska and Sofia Guiné Florença – CERNAS Research Centre, Polytechnic Institute of Viseu, Viseu, Portugal, et al.)
Index
Reviews
“This is an important book on food safety and the technology domain. Each chapter was very well written, with science-based information, recent references cited, new information and proper iconography. This book is a good source for scientific debates in multidisciplinary domains like: medicine, biology, chemistry, industrial technology, food industry, agriculture and food safety.” -Professor Monica Tarcea, MD, PhD, Habil., Department of Community Nutrition and Food Safety, Faculty of Medicine, George Emil Palade University of Medicine, Pharmacy, Science, and Technology of Targu Mures, Targu Mures, Romania
Editor’s ORCID iD
Gulcin Yildiz – https://orcid.org/0000-0001-6229-7338
Gökçen İzli – https://orcid.org/0000-0002-6637-7666
