Bioactive Components

Chapter 1. Introduction on Bioactive Compounds: Sources, Potential and Applications.- Chapter 2. Plant Based Bioactive Components - Phytochemicals: A Review.- Chapter 3. Animal based bioactive components -Zoochemicals: a comprehensive review.- Chapter 4. Marine bioactive components: a sustainable system for good health and well-being.- Chapter 5. Mushroom based bioactive components: sources, applications & sustainability.- Chapter 6. Algal bioactive components - Sources, Health benefits and Sustainability.- Chapter 7. Microbial bioactive components: sources, applications and sustainability.- Chapter 8. Extraction and Characterization of Bioactive Compounds From Different Sources.- Chapter 9. Bioavailability of Bioactive Components and Safety Aspects.- Chapter 10. Regulatory Aspects of Nutraceuticals and Functional Foods in India.- Chapter 11. Good Manufacturing Practices and Safety Issues in Functional Foods and Nutraceuticals.- Chapter 12. Effect of processing on the functional potential of Bioactive components.- Chapter 13. Role of bioactive components in Psychosomatic Disorders.- Chapter 14. Role of Functional Foods in Human health & Disease prevention.- Chapter 15. Functional Foods and Nutraceuticals for Maternal Health.- Chapter 16. Importance of Functional foods in Child Development: A Review.- Chapter 17. Bioactive components having anti-microbial & anti-cancerous properties: a review.- Chapter 18. Role of Functional Foods in Cardiovascular Disease prevention.- Chapter 19. Role of Bioactive Compounds in Hormonal Bio-regulation.- Chapter 20. Bioactive Components for Ocular Health.- Chapter 21. Nutrigenomics research: A review.- Chapter 22. Fortification of Bioactive Components for The Development of Functional Foods.- Chapter 23. Biotechnological tools for extraction, identification, and detection of

Dr. Monika Thakur works as an Associate Professor at the Amity Institute of Food Technology, Amity University, Uttar Pradesh, India. She is currently engaged in the development of functional foods, extraction of bioactive components, fungal functional potential, and bio-colorants.  She was awarded a PhD in 2006 by Himachal Pradesh University. She is a double gold medalist (MSc and MPhil) and has received several prestigious awards such as Himalayan Research Scholar Association Award (2007); Young Scientist Award, IITT 2020; Best Speaker Award (2020, 2021); and Young Researcher Award (2021). Apart from her teaching assignments, she has been involved in various research and extension activities. So far, she has published more than 70 publications, holds patents and copyrights, and has 6 books to her credit. She has completed two industrial projects and is currently involved in a DST-sanctioned project. 



Dr. Tarun Belwal, working in the Department of Drug Scienceand Technology, University of Turin, Italy, is exploring food science, waste valorization, plant nutraceutical potential, and human health, including the effect of food bioprocess techniques on its quality and other functional attributes. He is currently engaged in the development and promotion of safer and greener food bioprocess techniques and valorization of food waste. Previously, Dr. Belwal worked at the College of Biosystems Engineering and Food Science, Zhejiang University, China. Dr. Belwal received his PhD (Plant Biotechnology) from Kumaun University, Uttarakhand, India, collaborating with G.B. Pant National Institute of Himalayan Environment (NIHE), Uttarakhand, India. So far he has edited 3 books, published more than 100 international peer-reviewed research articles, and authored 14 book chapters. His research work has been cited more than 2500 times.