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Food Bioactives

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Cover of 'Food Bioactives'

Table of Contents

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    Book Overview
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    Chapter 1 Glucosinolates and Respective Derivatives (Isothiocyanates) from Plants
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    Chapter 2 Bioactives from Mushroom and Their Application
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    Chapter 3 Bioactive Products from Fungi
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    Chapter 4 Process Development for Bioactive Peptide Production
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    Chapter 5 Comparison of Natural Extraction and Recombinant Mussel Adhesive Proteins Approaches
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    Chapter 6 Extraction of Lipids and Carotenoids from Algal Sources
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    Chapter 7 Magnetic Particles for Microalgae Separation and Biotechnology
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    Chapter 8 Enzyme-Assisted Extraction of Bioactives
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    Chapter 9 Emerging Technologies for Bioactive Applications in Foods
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    Chapter 10 Emerging Technologies of Hydrogels in Bioactive Compounds Delivery
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    Chapter 11 Neurocognitive Improvement Through Plant Food Bioactives: A Particular Approach to Alzheimer’s Disease
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    Chapter 12 Multifunctional Bioactives for Cancer Therapy: Emerging Nanosized Delivery Systems
Attention for Chapter 10: Emerging Technologies of Hydrogels in Bioactive Compounds Delivery
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