Section A: Introduction to Bioactive components
1
Bioactive components: sources, potential applications and sustainability
2 Plant based bioactive components -Phytochemicals: a review
3
Animal based bioactive components -Zoochemicals: a comprehensive review
4
Marine bioactive components: sources, applications and sustainability
5
Mushroom based bioactive components: sources, applications & sustainability
6
Algal bioactive components: sources, health benefits and sustainability
7
Microbial bioactive components: sources, applications and sustainability
Section B: Bioactive components: technological trends, regulatory and
safety aspects
8 Extraction and Characterization of bioactive components
9
Bioavailability of bioactive components & Safety aspects
10
Regulatory aspects of Functional Potential of bioactive components
11
Good Manufacturing Practices and Safety issues in Functional foods and Nutraceuticals
12
Effect of processing on the functional potential of Bioactive components
Section C: Role of Bioactive components in human Health
13
Role of bioactive components in Psychosomatic Disorders
14
Nutraceuticals & Functional foods in Human Health and disease prevention
15 Role of bioactive components in Maternal Nutrition
16
Bioactive components for anti-inflammatory and chronic diseases
17
Bioactive components having anti-microbial & and anti-cancerous properties: a review
18
Role of bioactive components in CVD
19
Role of bioactive components in Hormonal Bio-regulations
20
Functional foods for Ocular Health: benefits, concerns & challenges 21
Role of Functional foods in management of Obesity
Section D: Functional Foods: Emerging and Sustainable Innovative Trends
22
Nutrigenomics research: a review
23
Fortification of Bioactive components for the development of Functional foods 24
Biotechnological production of Bioactive Components
25
Strategies and approaches for extraction of natural Bioactive compounds and secondary metabolites from Plant sources
26
Microencapsulation of Bioactive components for applications in food industry.
27
Innovative and sustainable technique for development of functional foods
About the Author: 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 Science and 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.
