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

Phenolic Compounds in Food and Their Effects on Health

Phenolic Compounds in Food and Their Effects on Health
Author: Chi-Tang Ho,Mou-Tuan Huang
Publsiher: Unknown
Total Pages: 402
Release: 1992
ISBN 10: 9780841224759
ISBN 13: 0841224757
Language: EN, FR, DE, ES & NL

Phenolic Compounds in Food and Their Effects on Health Book Review:

Supplement to Cultivation and Utilization of Aromatic Plants

Supplement to Cultivation and Utilization of Aromatic Plants
Author: Maharaj Krishen Kaul
Publsiher: Unknown
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:

Food Quality and Shelf Life

Food Quality and Shelf Life
Author: Charis M. Galanakis
Publsiher: Academic Press
Total Pages: 420
Release: 2019-06-25
ISBN 10: 0128171901
ISBN 13: 9780128171905
Language: EN, FR, DE, ES & NL

Food Quality and Shelf Life Book Review:

Food Quality and Shelf Life covers all aspects and challenges of food preservation, packaging and shelf-life. It provides information on the most important pillars in the field, starting with active and smart packaging materials, novel technologies, and control tools in all stages between production and consumer. The book gives emphasis to methodological approaches for sensory shelf-life estimation and the impact of packaging on sensorial properties. Researchers and professionals alike will find this reference useful, especially those who are interested in the performance evaluation of future packaging for fresh produce in the cold chain and temperature management in the supply chain. Presents insights regarding new trends in emerging technologies in the field Includes hot topics, such as modified atmosphere packaging and active materials to improve shelf-life Provides shelf-life assessment and modeling methodologies and accelerated shelf-life testing

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

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

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: Unknown
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.

Application of Analytical Chemistry to Foods and Food Technology

Application of Analytical Chemistry to Foods and Food Technology
Author: Daniele Naviglio,Monica Gallo
Publsiher: MDPI
Total Pages: 224
Release: 2021-02-22
ISBN 10: 3039434608
ISBN 13: 9783039434602
Language: EN, FR, DE, ES & NL

Application of Analytical Chemistry to Foods and Food Technology Book Review:

The application of analytical chemistry to the food sector allows the determination of the chemical composition of foods and the properties of their constituents, contributing to the definition of their nutritional and commodity value. Furthermore, it is possible to study the chemical modifications that food constituents undergo as a result of the treatments they undergo (food technology). Food analysis, therefore, allows us not only to determine the quality of a product or its nutritional value, but also to reveal adulterations and identify the presence of xenobiotic substances potentially harmful to human health. Furthermore, some foods, especially those of plant origin, contain numerous substances with beneficial effects on health. While these functional compounds can be obtained from a correct diet, they can also be extracted from food matrices for the formulation of nutraceutical products or added to foods by technological or biotechnological means for the production of functional foods. On the other hand, the enormous growth of the food industry over the last 50 years has broadened the field of application of analytical chemistry to encompass not only food but also food technology, which is fundamental for increasing the production of all types of food.

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.

Status of Science and Technology in India

Status of Science and Technology in India
Author: Anonim
Publsiher: Unknown
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:

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.

Herbal and Traditional Medicine

Herbal and Traditional Medicine
Author: Lester Packer,Sissi Wachtel-Galor,Choon Nam Ong,Barry Halliwell
Publsiher: CRC Press
Total Pages: 1275
Release: 2004-08-30
ISBN 10: 0824752082
ISBN 13: 9780824752088
Language: EN, FR, DE, ES & NL

Herbal and Traditional Medicine Book Review:

Responding to the increased popularity of herbal medicines and other forms of complementary or alternative medicine in countries around the world, this reference reviews and evaluates various safety, toxicity, and quality-control issues related to the use of traditional and herbal products for health maintenance and disease prevention and treatment. With over 3,550 current references, the book highlights the role of herbal medicine in national health care while providing case studies of widely used herbal remedies and their effects on human health and wellness and the need for the design and performance of methodologically sound clinical trials for the plethora of herbal medicines.

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: Unknown
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:

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.

Encyclopedia of Chemical Technology Deuterium and tritium to elastomers polyethers

Encyclopedia of Chemical Technology  Deuterium and tritium to elastomers  polyethers
Author: Anonim
Publsiher: Unknown
Total Pages: 329
Release: 1993
ISBN 10:
ISBN 13: UOM:39015026981335
Language: EN, FR, DE, ES & NL

Encyclopedia of Chemical Technology Deuterium and tritium to elastomers polyethers Book Review:

The Wealth of India

The Wealth of India
Author: Anonim
Publsiher: Unknown
Total Pages: 10
Release: 2000
ISBN 10: 9788172362133
ISBN 13: 8172362137
Language: EN, FR, DE, ES & NL

The Wealth of India Book Review:

Nanoencapsulation of Food Bioactive Ingredients

Nanoencapsulation of Food Bioactive Ingredients
Author: Seid Mahdi Jafari
Publsiher: Academic Press
Total Pages: 500
Release: 2017-05-25
ISBN 10: 0128097418
ISBN 13: 9780128097410
Language: EN, FR, DE, ES & NL

Nanoencapsulation of Food Bioactive Ingredients Book Review:

Nanoencapsulation of Food Bioactive Ingredients: Principles and Applications brings different nanoencapsulated food bioactive ingredients, their structure, applications, preparation, formulations and encapsulation methodologies, covering a wide range of compounds and giving detailed examples of the issues faced in their nano-encapsulation. The book addresses findings related to the study of natural food colorants, vitamins, antimicrobial agents, phenolic compounds, antioxidants, flavors, essential oils, fish oil and essential fatty acids, and other related ingredients. As a definitive manual for researchers and industry personnel working, or interested in, various branches of encapsulation for food ingredients and nutraceutical purposes, users will find this a great reference. Explains different categories of nanoencapsulated food ingredients, covering their applications, nanoencapsulation techniques, release mechanisms and characterization methods Addresses findings related to the study of natural food colorants, vitamins, antimicrobial agents, phenolic compounds, antioxidants, flavors and essential oils Provides a deep understanding and potential of nanoencapsulated food ingredients, as well as their novel applications in functional foods and nutraceutical systems

Proceedings of the International Symposium on Medicinal and Nutraceutical Plants

Proceedings of the International Symposium on Medicinal and Nutraceutical Plants
Author: A. K. Yadav
Publsiher: Unknown
Total Pages: 432
Release: 2007
ISBN 10:
ISBN 13: WISC:89094209293
Language: EN, FR, DE, ES & NL

Proceedings of the International Symposium on Medicinal and Nutraceutical Plants 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: Unknown
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".