Intro -- Preface -- Contents -- Chapter 1: An Introduction and Overview of Food Science on Day Today Life -- 1.1 Introduction -- 1.1.1 Food Science Origin and Evolution -- 1.1.2 Food and Its Sources -- 1.1.3 Plant Sources -- 1.1.4 Food Safety -- 1.1.5 Balanced Diet and Healthy Guidelines -- 1.1.6 Major Components of Balanced Diet and Their Importance -- 1.1.6.1 Carbohydrates -- 1.1.6.2 Proteins -- 1.1.6.3 Fats and Oils -- 1.1.6.4 Nanotechnology in Agriculture and Food -- 1.1.7 Food Safety and Packaging -- 1.2 Conclusion -- References -- Chapter 2: Importance of Food Science and Technology- Way to Future -- 2.1 Introduction -- 2.1.1 Food Science and Technology-Development -- 2.2 Food Processing -- 2.3 Operations, Processes and Technology -- 2.4 Challenges -- 2.5 Issues Related to Food -- 2.6 Acceptance - Consumer End -- 2.7 Nanotechnology -- 2.8 Conclusion -- References -- Chapter 3: Extraction of Bio Organics Phase from Various Food Sources -- 3.1 Introduction -- 3.1.1 Extraction Process for Phenolic and Phenolic Acid Compounds from Food Sources -- 3.1.2 Extraction of Flavonoids from Vegetable, Fruits and Nuts -- 3.1.3 Extraction of Alkaloids from Food Sources -- 3.1.4 Purification of Alkaloids by Precipitation Method -- 3.1.5 Aqueous Two-Phase System (ATPS) -- 3.2 Conclusion -- References -- Chapter 4: Conventional and Non-conventional Approach towards the Extraction of Bioorganic Phase -- 4.1 Introduction -- 4.2 Immersion Technique -- 4.3 Soxhelt Method -- 4.4 Maceration Method -- 4.5 Steam Distillation -- 4.6 Microwave Method -- 4.7 Ultrasound-Assisted Extraction (UAE) -- 4.7.1 Mechanism of Ultrasound-Assisted Extraction -- 4.8 Advantages and Disadvantages of Various Extractions Methods -- 4.8.1 Advantages and Disadvantages of Immersion Technique -- 4.8.2 Advantages and Disadvantages of Soxhelt Method.

4.8.3 Advantages and Disadvantages of Maceration Methods -- 4.8.4 Advantages and Disadvantages of Steam Distillation Methods -- 4.8.5 Advantages and Disadvantages of Microwave Methods -- 4.8.6 Advantages and disadvantages of Ultrasound-Assisted Extraction Methods -- 4.9 Conclusion -- References -- Chapter 5: Isolation and Characterization of Bioorganic Phase from Food Source -- 5.1 Introduction -- 5.1.1 Indian Spices -- 5.1.2 Bioorganic Importance of Indian Spices -- 5.1.3 Phenolics in Vegetables an Essential Secondary Metabolite -- 5.1.4 Bioorganic Compounds from Indian Spices -- 5.1.5 Piper nigrum Linn. (Black Pepper) -- 5.1.6 Curcuma longa Linn. (Turmeric) -- 5.1.7 Cuminum cyminum Linn. (Cumin) -- 5.1.8 Cinnamomum zeylanicum (Cinnamon) -- 5.1.9 Allium sativum Linn. (Garlic) -- 5.1.10 Elettaria cardamomum Maton.(Cardamom) -- 5.1.11 Beneficial Common Vegetables as a South Indian Food -- 5.1.11.1 Amaranthus tricolor, A Leafy Vegetable -- 5.1.11.2 Extraction and Isolation of Compounds from Amaranthus tricolor -- 5.1.11.3 1, 2-Dilinolenoyl-3-Galactosylglycerol -- 5.1.11.4 1-Linolenoyl-2-Palmitoyl-3-Galactosylglycerol -- 5.1.11.5 Compound 3 as 1-Linolenoyl-2-Steroyl-3-Galactosylglycerol -- 5.1.11.6 Crude Sample Preparation for Isolation of Betacyanins (Red Violet), Betaxanthins (Yellow) and Betalamic Acid Compounds -- 5.1.11.7 Purification of Compounds by Gel Filtration Chromatography -- 5.1.12 Cucurbita pepo L. -Pumpkin Fruit -- 5.1.12.1 Extraction, Isolation and Characterization of Fruit Flesh Compounds -- 5.1.13 Abelmoschus esculentus- Lady's Finger -- 5.1.13.1 Crude Extraction -- 5.1.13.2 Elucidation of Structures -- 5.1.14 Oil Seeds -- 5.1.14.1 Sesamum indicum L. -- 5.1.14.2 Extraction of Defatted Milled Seeds -- 5.1.14.3 Elucidation of Phenolic Compounds from Sesame Seed Oil by HPLC- DAD Chromatogram -- 5.2 Conclusion -- References.

Chapter 6: Cardamom: A Multipurpose Species in Food and Commercial Needs -- 6.1 Introduction -- 6.1.1 Harvest and Processing -- 6.1.2 Natural (Sun Drying) -- 6.1.3 Flue Curing -- 6.1.4 Cardamom Products -- 6.1.5 Chemical Components -- 6.1.6 Extraction -- 6.1.7 Obtaining of Extract -- 6.1.8 Uses of Cardamom -- 6.1.9 Pharmacological Uses -- 6.1.10 Treatment of Asthma -- 6.1.11 Gastrointestinal Diseases -- 6.1.12 Diet-Induced Metabolic Syndrome - Green and Black Cardamom -- 6.1.13 Detoxify -- 6.1.14 Antidepressant -- 6.1.15 Oral Health -- 6.1.16 Control in Cholesterol Levels -- 6.1.17 Cancer Prevention -- 6.1.18 Bad Breath -- 6.1.19 Anti-Carious -- 6.1.20 Antiseptic and Antimicrobial -- 6.1.21 Stimulant -- 6.1.22 Warming -- 6.1.23 Aphrodisiac -- 6.1.24 Flavouring -- 6.1.25 Cosmetics and Chewing Gum -- 6.1.26 Cardamom Oil as Skin Permeation Enhancer -- 6.1.27 Gold Nanoparticles Using Elettaria cardamomum Aqueous Extract -- 6.1.28 Other Uses -- 6.2 Conclusion -- References -- Chapter 7: Total Synthesis of Natural Products Existence in Fruits and Vegetables -- 7.1 Introduction -- 7.2 19-Dehydroxyl Arisandilactone A -- 7.3 Annona Acetogenins -- 7.3.1 Longifolicin -- 7.3.2 Solamin -- 7.3.3 Muricatacin -- 7.4 Jiadifenolide -- 7.5 Cucurbitacins -- 7.6 Polymethoxyflavone -- 7.7 Anthocyanin -- 7.8 Quercetin -- 7.9 Epicatechin -- 7.10 Vanillin -- 7.11 7, 8-Dichloro-Riboflavin -- 7.12 Niacin -- 7.13 Astaxanthin -- 7.14 Carotene -- 7.15 Conclusion -- Reference -- Chapter 8: Phytochemical and Pharmacological Importance of Plant Secondary Metabolites in Modern Medicine -- 8.1 Role of Natural Products in Ancient Medicine -- 8.2 Primary and Secondary Metabolites -- 8.3 Biosynthesis of Secondary Metabolites -- 8.4 Classification of Secondary Metabolites -- 8.4.1 Alkaloids -- 8.4.2 Glycosides -- 8.4.3 Flavonoids -- 8.4.4 Phenols -- 8.4.5 Terpenoids -- 8.4.6 Saponins.

8.5 Mechanism of Action of Plant Secondary Metabolites -- 8.5.1 Antioxidants -- 8.5.2 Anti-ulcer -- 8.5.3 Anti-inflammatory -- 8.5.4 Anti-diabetes -- 8.5.5 Anti-microbial Activity -- 8.5.6 Neuroprotective Activity -- 8.6 Conclusion -- References -- Chapter 9: Anti-Diabetic Effect of Fruits on Different Animal Model System -- 9.1 Introduction -- 9.2 Type 1 Diabetes -- 9.3 Type 2 Diabetes -- 9.4 Gestational Diabetes -- 9.5 Five stages of Progression of Diabetes - Changes in Beta Cell Function, Phenotype, and Function -- 9.6 Rodent Studies in Diabetic Research: A rodent model of type 1 diabetes -- 9.6.1 Induction of Type 1 Diabetes Using Chemicals -- 9.6.2 Spontaneous Autoimmune Diabetes Type 1 -- 9.7 Type 1 Diabetes-Induced Genetically -- 9.8 Virally Induced (Coxsackie B Virus, Encephalomyocarditis Virus, Kilham Rat Virus and LCMV under Insulin Promoter) -- 9.9 Rodent Model of Type 2 Diabetes -- 9.9.1 Obese Models (Monogenic) -- 9.9.2 Obese Models (Polygenic) -- 9.10 Induced Obesity -- 9.11 Non-obese Models -- 9.11.1 Genetically Induced Models of Beta Cell dysfunction (hIAPP Mice) -- 9.12 Fruits in Different Rodent Model System -- 9.12.1 Prunus avium (L.) (Cherry) -- 9.12.2 Terminalia Pallida -- 9.12.3 Punica granatum L. (Pomegranate Flower) -- 9.12.4 Momordica Cymbalaria -- 9.13 Streptozotocin-Induced Diabetes -- 9.13.1 Pongamia pinnata -- 9.13.2 Diospyros Peregrina -- 9.13.3 Xylopia aethiopica -- 9.13.4 Ficus Deltoidea -- 9.13.5 Trapa natans -- 9.13.6 Pomegranate Seeds -- 9.13.7 Pomegranate Juice -- 9.14 Conclusion -- References -- Chapter 10: Potential Applications of Nanotechnology in Agriculture: Current Status and Future Aspects -- 10.1 Introduction -- 10.2 Nanotechnology in Agriculture -- 10.2.1 Nano Guarded Pesticides -- 10.2.2 Nano Guarded Herbicides -- 10.2.3 Nanogels Formulation -- 10.2.4 Nano Guarded Fertilizers.

10.2.5 Seed Germination and Plant Growth -- 10.2.6 Detection of Residual Pesticides -- 10.2.7 Nano Based Technologies for Water Quality -- 10.2.8 Nanoparticles in Microbicidal Action -- 10.2.9 Nano Based Desalination -- 10.2.10 Nano Based Heavy Metal Removal Systems -- 10.2.11 Nanocomposites for Water Conservation and Precision Agriculture -- 10.2.12 Nano Detection on Various Water Contaminants -- 10.3 Nanotechnology Assisted Animal and its Feed Production -- 10.3.1 Nano Assisted Pig Farming -- 10.3.2 Nano Assisted Poultry Farming -- 10.3.3 Nano Assisted Livestock Production -- 10.3.4 Nano Aquaculture and Fisheries Farming -- 10.4 Regulations in Agro-Nanotechnology -- 10.5 Health and Environmental Concern -- 10.6 Future Recommendations -- References -- Chapter 11: Bio-synthesized Nanoparticles as Photo-­catalysts for Destruction or Degradation of Toxic Species -- 11.1 Introduction -- 11.1.1 General Features of Nanotechnology -- 11.1.2 Outlines of Methods of Synthesis and the Requirement of Green Chemistry -- 11.1.3 The Importance of Metal and Metal Oxide Nanoparticles as Photocatalysts -- 11.1.4 Pollutants in Wastewater -- 11.1.5 Green Synthesis of Metal Nanoparticles by Using Extracts from Plants -- 11.1.6 Silver Nanoparticles -- 11.1.7 Gold Nanoparticles -- 11.1.8 Platinum Nanoparticles -- 11.1.9 Palladium Nanoparticles -- 11.1.10 ZnO nanoparticles as Photo Catalyst -- 11.1.11 TiO2 nanoparticles as Photocatalysts -- 11.1.12 Conclusion -- References -- Chapter 12: Toxicological Studies and Regulatory Aspects of Nanobased Foods -- 12.1 Introduction -- 12.2 Agency and its Regulations in Use of Nanotechnology in Food Sectors -- 12.3 Nanomaterials in Food -- 12.3.1 Nanocomposites -- 12.3.1.1 Polymeric Nanostructures -- 12.3.1.2 Nanoclays -- 12.3.2 Nanoemulsions -- 12.3.3 Nanoencapsulations -- 12.3.3.1 Nanocapsules -- 12.3.3.2 Liposomes.

12.3.3.3 Colloidosomes.