Curcumin in Food, Pharma and Cosmetics

Curcumin in Food, Pharma and Cosmetics
Author: Aditya Nayak
Publsiher: Academic Press
Total Pages: 153
Release: 2021-04-30
ISBN 10: 0128221755
ISBN 13: 9780128221754
Language: EN, FR, DE, ES & NL

Curcumin in Food, Pharma and Cosmetics Book Review:

Curcumin in Food, Pharma and Cosmetics covers basic features of curcuminoids, including the state-of the art novel technologies used to enhance the usability and biological performance of curcuminoids. Written with researchers in the food, pharmaceutical and cosmetics industries, as well as students studying related disciplines, this book is a useful resource in understanding the current role and future potential of curcumin in the food, pharma and cosmetic industries. Curcuminoids are known to have several therapeutic effects, including the treatment and prevention of infectious and non-infectious diseases such as malaria, tuberculosis, psoriasis, cancer, cardiovascular diseases, dementia, diabetics, etc. Recent technological advancements have enhanced their pharmacokinetics properties relating to solubility, stability, bioavailability, thereby supporting the application of curcuminoids in the food, pharmaceutical and cosmetic industries. Addresses the application of curcumin in the food, pharmaceutical and cosmetics industries Covers a wide range of aspects surrounding curcumin, starting with the basics and then addressing new and advanced technologies Explores curcumin's chemical structure and its analogues, along with novel technologies, including nanotechnology, to enhance usability and performance

High Pressure Fluid Technology for Green Food Processing

High Pressure Fluid Technology for Green Food Processing
Author: Tiziana Fornari,Roumiana P. Stateva
Publsiher: Springer
Total Pages: 517
Release: 2014-10-31
ISBN 10: 3319106112
ISBN 13: 9783319106113
Language: EN, FR, DE, ES & NL

High Pressure Fluid Technology for Green Food Processing Book Review:

The aim of this book is to present the fundamentals of high pressure technologies from the perspective of mass transfer phenomena and thermodynamic considerations. Novel food applications are exposed and their relation to chemical analysis, extraction, reaction and particle formation processes are outlined. The chapters are written by a diverse group of scientists with expertise in chemistry, food processes, analytical chemistry, chemical engineering and chemical engineering thermodynamics, and biotechnology. The mission of green food engineering is to promote innovative technologies that reduce or eliminate the use or generation of hazardous materials (solvents, reagents) in the design and operation of food related processes, with the view to improve food safety and quality. Several efficient, environmentally friendly and benign technologies based on the use of high pressure and green solvents have demonstrated to be sustainable alternatives to traditional processes in the food industry. Although hundreds of new ideas are being published in the open literature, reliable engineering tools to simulate and design those processes are still under development. High Pressure Fluid Technology for Green Food Processing presents in-depth analyses and outlines the ways towards their maturity. Tiziana Fornari, Research Institute of Food Science (CIAL) Universidad Autonoma de Madrid, Madrid, Spain Roumiana P. Stateva, Institute of Chemical Engineering, Bulgarian Academy of Sciences, Sofia, Bulgaria

Proceedings of the National Conference on Utilization of Bioresources

Proceedings of the National Conference on Utilization of Bioresources
Author: A. Sree
Publsiher: Allied Publishers
Total Pages: 474
Release: 2002
ISBN 10: 9788177643671
ISBN 13: 8177643673
Language: EN, FR, DE, ES & NL

Proceedings of the National Conference on Utilization of Bioresources Book Review:

Food Packaging

Food Packaging
Author: Alexandru Grumezescu
Publsiher: Academic Press
Total Pages: 796
Release: 2016-09-14
ISBN 10: 0128043733
ISBN 13: 9780128043738
Language: EN, FR, DE, ES & NL

Food Packaging Book Review:

Food Packaging: Nanotechnology in the Agri-Food Industry, Volume 7, focuses on the development of novel nanobiomaterials, the enhancement of barrier performance of non-degradable and biodegradable plastics, and their fabrication and application in food packaging. The book brings together fundamental information and the most recent advances in the synthesis, design, and impact of alternative food packaging. Special attention is offered on smart materials and nanodevices that are able to detect quality parameters in packaged food, such as freshness, degradation, and contamination, etc. In addition, ecological approaches aiming to obtain bioplastics packages from waste materials are highlighted and discussed as a novel approach in modern food packaging. Nonetheless, this volume presents the advances made in biodegradable and bioactive packaging utilized for preserving flavor, nutritious ingredients, and therapeutic food compounds. Includes fabrication techniques, such as nanofiber films, nanocoating, nanocompositing, multi-layered structures, and layer-by-layer nanoassemblies based on synthetic and bio-based polymers Presents the latest information on new biodegradeable materials using fabrication of new high barrier plastics to enhance research Provides examples of risk assessment for nanomaterials for food safety and the benefits of antimicrobial food packaging

Frontiers in Micro-Nano Science and Technology

Frontiers in Micro-Nano Science and Technology
Author: Hai Lin Cong,Bing Yu,Xing Lu
Publsiher: Trans Tech Publications Ltd
Total Pages: 400
Release: 2014-04-17
ISBN 10: 3038264377
ISBN 13: 9783038264378
Language: EN, FR, DE, ES & NL

Frontiers in Micro-Nano Science and Technology Book Review:

Volume is indexed by Thomson Reuters CPCI-S (WoS). Collection of selected, peer reviewed papers from the 12th China International Nanoscience and Technology Symposium, Chengdu (2013) and the Nano-Products Exposition, Sponsored by Chinese Society of Micro-Nano Technology, and IEEE Nanotechnology Council, (CINSTS 2013) October 27-31, 2013, Chengdu, China. The 58 papers are grouped as follows: Chapter 1: Synthesis and Preparation, Chapter 2: Property Study, Chapter 3: Applications, Chapter 4: Related Topics

Bioactive Food Packaging

Bioactive Food Packaging
Author: Anonim
Publsiher: Anonim
Total Pages: 474
Release: 2015-11-20
ISBN 10: 160595117X
ISBN 13: 9781605951171
Language: EN, FR, DE, ES & NL

Bioactive Food Packaging Book Review:

Explains bioactive and biobased materials used for food packagingInvestigates migration, controlled release, edible coatings and filmsCovers preservation and safety of many packaged foods This engineering book brings together two of the key strands in food packaging: active packaging and natural, often biobased, components. The text investigates the chemistry, effects and technical incorporation of bioactives into different forms of packaging. Specifically, chapters focus on techniques for impregnating natural substances into conventional and biodegradable food packaging materials with an emphasis on their antioxidant and antimicrobial functions. Oxygen scavengers, plant extracts, essential oils, enzymes, phytochemicals, polysaccharides are investigated. Chapters discuss how bioactives are combined with packaging to suppress microbes and improve the quality of meat, seafood, dairy and cereal products. How bioactives affect packaging development, such as scale-up, fabrication and labeling is discussed, as are European and U.S. regulations.

Handbook of Waste Management and Co-Product Recovery in Food Processing

Handbook of Waste Management and Co-Product Recovery in Food Processing
Author: Keith W. Waldron
Publsiher: Elsevier
Total Pages: 680
Release: 2007-03-31
ISBN 10: 1845692527
ISBN 13: 9781845692520
Language: EN, FR, DE, ES & NL

Handbook of Waste Management and Co-Product Recovery in Food Processing Book Review:

The intensification of agriculture and food production in recent years has led to an increase in the production of food co-products and wastes. Their disposal by incineration or landfill is often expensive as well as environmentally sensitive. Methods to valorise unused co-products and improve the management of wastes that cannot be reused, as well as techniques to reduce the quantity of waste produced in the first place, are increasingly important to the food industry. With its distinguished editor and array of international contributors, Waste management and co-product recovery in food processing reviews the latest developments in this area and describes how they can be used to reduce waste. The first section of the book provides a concise introduction to the field with a particular focus on legislation and consumer interests, principle drivers of waste management. Part two addresses the minimisation of biowaste and the optimisation of water and energy use in food processing. The third section covers key technologies for co-product separation and recovery, such as supercritical fluid extraction and membrane filtration, as well as important issues to consider when recovering co-products, such as waste stabilisation and microbiological risk assessment. Part four offers specific examples of waste management and co-product exploitation in particular sectors such as the red meat, poultry, dairy, fish and fruit and vegetable industries. The final part of the book summarises advanced techniques, to dispose of waste products that cannot be reused, and reviews state of the art technologies for wastewater treatment. Waste management and co-product recovery in food processing is a vital reference to all those in the food processing industry concerned with waste minimisation, co-product valorisation and end waste management. Looks at the optimisation of manufacturing procedures to decrease waste, energy and water use Explores methods to valorise waste by co-product recovery Considers best practice in different sectors of the food industry

Fundamentals of Food Biotechnology

Fundamentals of Food Biotechnology
Author: Byong H. Lee
Publsiher: John Wiley & Sons
Total Pages: 544
Release: 2014-12-01
ISBN 10: 1118384911
ISBN 13: 9781118384916
Language: EN, FR, DE, ES & NL

Fundamentals of Food Biotechnology Book Review:

Food biotechnology is the application of modern biotechnologicaltechniques to the manufacture and processing of food, for examplethrough fermentation of food (which is the oldest biotechnologicalprocess) and food additives, as well as plant and animal cellcultures. New developments in fermentation and enzyme technologicalprocesses, molecular thermodynamics, genetic engineering, proteinengineering, metabolic engineering, bioengineering, and processesinvolving monoclonal antibodies, nanobiotechnology and quorumsensing have introduced exciting new dimensions to foodbiotechnology, a burgeoning field that transcends many scientificdisciplines. Fundamentals of Food Biotechnology, 2nd edition is basedon the author’s 25 years of experience teaching on a foodbiotechnology course at McGill University in Canada. The book willappeal to professional food scientists as well as graduate andadvanced undergraduate students by addressing the latest excitingfood biotechnology research in areas such as genetically modifiedfoods (GMOs), bioenergy, bioplastics, functionalfoods/nutraceuticals, nanobiotechnology, quorum sensing andquenching. In addition, cloning techniques for bacterial and yeastenzymes are included in a “New Trends and Tools”section and selected references, questions and answers appear atthe end of each chapter. This new edition has been comprehensively rewritten andrestructured to reflect the new technologies, products and trendsthat have emerged since the original book. Many new aspectshighlight the short and longer term commercial potential of foodbiotechnology.

Encyclopedia of Common Natural Ingredients

Encyclopedia of Common Natural Ingredients
Author: Albert Y. Leung,Steven Foster
Publsiher: Wiley-Interscience
Total Pages: 649
Release: 2003-08-14
ISBN 10:
ISBN 13: UOM:39015058266803
Language: EN, FR, DE, ES & NL

Encyclopedia of Common Natural Ingredients Book Review:

"The Encyclopedia of Common Natural Ingredients", remains important as a reference devoted to the approximately 500 naturally derived ingredients included in a wide range of cosmetics, food items, and over-the-counter drugs.

Phenolic Compounds in Food and Their Effects on Health: Analysis, occurrence, and chemistry

Phenolic Compounds in Food and Their Effects on Health: Analysis, occurrence, and chemistry
Author: Chi-Tang Ho
Publsiher: Amer Chemical Society
Total Pages: 338
Release: 1992
ISBN 10:
ISBN 13: UCLA:L0067037325
Language: EN, FR, DE, ES & NL

Phenolic Compounds in Food and Their Effects on Health: Analysis, occurrence, and chemistry Book Review:

Covers the study of the occurrence, analytical methodology, and polyphenol complexation in food. Examines the effects of phenolic compounds on the flavor, taste, color, texture, and nutritional quality of food. Together with Phenolic Compounds and Their Effects on Health II, the volumes represent the most up-to-date studies of the antioxidative and anticarcinogenic activities of phenolic compounds in food.

Turmeric and the Healing Curcuminoids

Turmeric and the Healing Curcuminoids
Author: Muhammed Majeed,Vladimir Badmaev,Frank Murray
Publsiher: McGraw Hill Professional
Total Pages: 48
Release: 1999-02
ISBN 10: 9780879837686
ISBN 13: 0879837683
Language: EN, FR, DE, ES & NL

Turmeric and the Healing Curcuminoids Book Review:

Their effect on cancer, inflammation and more.

Supplement to Cultivation and Utilization of Aromatic Plants

Supplement to Cultivation and Utilization of Aromatic Plants
Author: Maharaj Krishen Kaul
Publsiher: Anonim
Total Pages: 569
Release: 1997
ISBN 10:
ISBN 13: WISC:89065119752
Language: EN, FR, DE, ES & NL

Supplement to Cultivation and Utilization of Aromatic Plants Book Review:

Plantation Crops

Plantation Crops
Author: Anonim
Publsiher: Commonwealth Secretariat
Total Pages: 329
Release: 1970
ISBN 10:
ISBN 13: CORNELL:31924069211765
Language: EN, FR, DE, ES & NL

Plantation Crops Book Review:

Agriculture & Industry Survey

Agriculture & Industry Survey
Author: Anonim
Publsiher: Anonim
Total Pages: 329
Release: 2007
ISBN 10:
ISBN 13: UOM:39015078362889
Language: EN, FR, DE, ES & NL

Agriculture & Industry Survey Book Review:

Journal of Non-timber Forest Products

Journal of Non-timber Forest Products
Author: Anonim
Publsiher: Anonim
Total Pages: 329
Release: 2007
ISBN 10:
ISBN 13: MINN:31951P010941619
Language: EN, FR, DE, ES & NL

Journal of Non-timber Forest Products Book Review:

Status of Science and Technology in India

Status of Science and Technology in India
Author: Anonim
Publsiher: Anonim
Total Pages: 329
Release: 1996
ISBN 10:
ISBN 13: WISC:89063382485
Language: EN, FR, DE, ES & NL

Status of Science and Technology in India Book Review:

Annual Report

Annual Report
Author: Bhabha Atomic Research Centre
Publsiher: Anonim
Total Pages: 329
Release: 1987
ISBN 10:
ISBN 13: UIUC:30112088371361
Language: EN, FR, DE, ES & NL

Annual Report Book Review:

SIDBI Report on Small Scale Industries Sector

SIDBI Report on Small Scale Industries Sector
Author: Anonim
Publsiher: Anonim
Total Pages: 329
Release: 2000
ISBN 10:
ISBN 13: UOM:39015057977236
Language: EN, FR, DE, ES & NL

SIDBI Report on Small Scale Industries Sector Book Review:

Curry Powder to Clinical Significance

Curry Powder to Clinical Significance
Author: Muhammed Majeed,Bharat Aggarwal,Kalyanam Nagabhushanam,Anurag Pande,Priti Vaidyanathan,Mahadeva Nayak
Publsiher: Anonim
Total Pages: 329
Release: 2015-09-01
ISBN 10: 9780988320918
ISBN 13: 0988320916
Language: EN, FR, DE, ES & NL

Curry Powder to Clinical Significance Book Review:

Rising incidence of life style and age related diseases, side effects of drugs in western medication system and heavy cost for managing these health conditions have turned people more towards natural healthcare system. Today we are experiencing what can be termed as herbal renaissance, which has increased the use of natural or nature-based supplements and drugs for the management of chronic ailments. Researchers acknowledge the utility of traditional herbs and their way of healing, which exists from time immemorial. Turmeric is one of the most popular traditionally used herb and also known as "golden spice". It is grown in various parts of India and other Asian countries, and has been held sacred since ancient times. Curcumin is the major and the active ingredient of Turmeric (Curcuma longa); also responsible for its yellow color. Turmeric has strong relation with the socio-cultural life of the Indian subcontinent and in Vedic period, people regarded it as "herb of the sun" [Duggi et al. 2013]. In Ayurveda, the traditional Indian herbal system of medicine, the therapeutic role of turmeric has been described as Dashemani Lekhaniya (emaciating), Kusthagna (anti-dermatosis) and Visaghna (anti-poisonous) [Krup V et al. 2013]. Since ancient time, turmeric has been used as traditional medicine in the treatment of various diseases like asthma, cough, allergic rhinitis, urinary disorders, jaundice, diarrhea, biliary disorders, anorexia, diabetic wounds, sprains and swellings caused by injury. The dried turmeric powder has been used topically for insect stings, chickenpox and smallpox [Ravindran et al. 2007]. In the modern scientific world, Curcumin has been the subject of extensive study into its mechanism of action and therapeutic use in managing several diseases. It has been described to possess antioxidant, anti-inflammatory, antibacterial, antifungal, antiparasitic, antimutagenic, anticancer and detox properties [Majeed M et al. 1999]. Since the antioxidant activities of Curcumin are not degraded by heat (unlike most vitamins), even using the spice in cooking provide benefits. In other words it is also "the spice of life".

Proceedings of the International Workshop on Medicinal and Aromatic Plants

Proceedings of the International Workshop on Medicinal and Aromatic Plants
Author: Adisak Sreesunpagit,Narong Chōmchalao,Virach Chantrasmi
Publsiher: Anonim
Total Pages: 293
Release: 2008
ISBN 10:
ISBN 13: WISC:89098844251
Language: EN, FR, DE, ES & NL

Proceedings of the International Workshop on Medicinal and Aromatic Plants Book Review: