FD6002 - BIOLOGICALLY ACTIVE PHYTOCHEMICALS IN FOOD (Syllabus) 2013-regulation Anna University

FD6002 - BIOLOGICALLY ACTIVE PHYTOCHEMICALS IN FOOD (Syllabus) 2013-regulation Anna University

FD6002

BIOLOGICALLY ACTIVE PHYTOCHEMICALS IN FOOD

 LPTC
3003

UNIT I

BIOSYNTHESIS AND SIGNIFICANCE

9
Phytochemicals in food, the plants as chemical factories, synthesis of isotopically Labeled Phytoestrogens

UNIT II

ANALYSIS OF PHYTOCHEMICALS

9
Qualitative and quantitative methods: phytoestrogens in plants; isoflavones; falavnols, polyphenols, tannins, saponins, lignans Multiresidue method for penicillins and cephalosporins in Bovine muscle.


UNIT III

ASSESSMENT OF ANTIOXIDANT ACTIVITY

9
In vitro and In vivo methods for the assessment of antioxidant activity, Comparison of different methods to evaluate the antioxidant , Prediction of the antioxidant activity of natural phenolics from electrotopological state indices

UNIT IV

CARATENOIDS

9
Factors affecting bioavailability , chemical and characterasition of cell histochemical wall polysaccharides in almond seed in relation to lipid bioavailability.

UNIT V

OPTIMISING PHYTOCHEMICAL

9
Optimising phytochemical release by process technology, Variation of Antioxidant Activity during technological treatments , new food grade peptidases from plant sources.

TOTAL : 45 PERIODS

TEXT BOOKS:
1. Gilbert, John and H. Z. Senyuva “Bioactive Compounds in Food”. Blackwell Publishing, 2008.
2. Meskin, Mark S., W.R. Bidlack and R.K. Randolph. “Phytochemicals : Nutrient- Gene Interactions”. CRC / Taylor & Francis, 2006.

REFERENCES
1. Premier, Robert. “Phytochemicals in Food”. Blackwell, 2010.
2. Johnson, Ian and Gary Williams. “Phytochemical Functional Foods”. CRC Press,2003.
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