The focus of this singular work is to discuss the role and importance of bioorganic phase in food products-providing the first major reference source for researchers looking to understand all aspects of the isolation, extraction and application of this major element in natural foods. From the identifying features to its applications through biotechnology and nanobiotechnology, this book covers all of the important aspects of bioorganic phase and points to future uses and methods. 

With chapters focusing on phase extraction and application, food product synthesis and nanoparticle application, Bioorganic Phase in Natural Food: An Overview covers both conventional and non-conventional approaches for the extraction of bioorganic phase from various food sources. Toxicity studies in nanoparticles are presented, and the vital role played by bioorganic phase toward nanoparticles synthesis is outlined in full. For any researcher looking for complete coverage of all main aspects of bioorganic phase in foods, this work provides a comprehensive and well-researched view of this important subject. .

Chapter1: An introduction and overview of food science in day today life

Chapter2: Importance of Food Science and Technology- Way to Future
Chapter3: Extraction of bioorganic phase from various food sources
Chapter4: Conventional and Non-conventional approach towards the extraction of bioorganic phase
Chapter5: Isolation and characterization of Bioorganic phase from food source
Chapter6: Cardamom: A Multipurpose species in food and commercial needs
Chapter7: Total synthesis of natural products existence in fruits and vegetables
Chapter8: Phytochemical and Pharmacological Importance of Plant Secondary Metabolites in Modern Medicine
Chapter9: Anti-diabetic effect of fruits on different animal model system
Chapter10: Potential Applications of Nanotechnology in Agriculture: Current Status And Future Aspects
Chapter11: Bio-synthesized nanoparticles as photo-catalysts for destruction or degradation of toxic species
Chapter12: Toxicological Studies and Regulatory Aspectsof Nano based Foods
Chapter13: Halochromic Sensors for Monitoring Quality of Aqua Food
Chapter14: Mechanism and Application of Nano Assisted Carrier Systems in Food
Chapter15: Controlling of food borne pathogens by Nanoparticles.