Innovations in Fermentation and Phytopharmaceutical Technologies

Innovations in Fermentation and Phytopharmaceutical Technologies
Author: Hrudayanath Thatoi,Sonali Mohapatra,Swagat Kumar Das
Publsiher: Elsevier
Total Pages: 616
Release: 2022-06-15
ISBN 10: 9780128218778
ISBN 13: 0128218770
Language: EN, FR, DE, ES & NL

Innovations in Fermentation and Phytopharmaceutical Technologies Book Review:

Innovations in Fermentation and Phytopharmaceutical Technologies discusses recent advancements in the field of different bioprocessing aspects for the development of different reactors, fermented products and phytopharmaceuticals. Written by leading experts in the field, the book presents the basic principles of upstream processing techniques, advanced downstream process technologies, and recycling of by-products during formation/production of various fermented and phytopharmaceutical products. The informative chapters in the book outline an application-oriented path for academicians, researchers and scientists in the field of industrial fermentation technology and phytopharmaceutical production. Includes concepts and examples of bioreactors, fermentation processes, fermentative and phytopharmaceutical products Describes the application of concepts of product formation, product recovery and waste utilization Provides new updates of information on the technological aspects of upstream and downstream processes/equipment and their respective products

Innovative Technologies in Beverage Processing

Innovative Technologies in Beverage Processing
Author: Ingrid Aguilo-Aguayo,Lucia Plaza
Publsiher: John Wiley & Sons
Total Pages: 336
Release: 2017-05-18
ISBN 10: 1118929357
ISBN 13: 9781118929353
Language: EN, FR, DE, ES & NL

Innovative Technologies in Beverage Processing Book Review:

An in-depth look at new and emerging technologies for non-alcoholic beverage manufacturing The non-alcoholic beverage market is the fastest growing segment of the functional food industry worldwide. Consistent with beverage consumption trends generally, the demand among consumers of these products is for high-nutrient drinks made from natural, healthy ingredients, free of synthetic preservatives and artificial flavor and color enhancers. Such drinks require specialized knowledge of exotic ingredients, novel processing techniques, and various functional ingredients. The latest addition to the critically acclaimed IFST Advances in Food Science series this book brings together edited contributions from internationally recognized experts in their fields who offer insights and analysis of the latest developments in non-alcoholic beverage manufacture. Topics covered include juices made from pome fruits, citrus fruits, prunus fruits, vegetables, exotic fruits, berries, juice blends and non-alcoholic beverages, including grain-based beverages, soups and functional beverages. Waste and by-products generated in juice and non-alcoholic beverage sector are also addressed. Offers fresh insight and analysis of the latest developments in non-alcoholic beverage manufacture from leading international experts Covers all product segments of the non-alcoholic beverage market, including juices, vegetable blends, grain-based drinks, and alternative beverages Details novel thermal and non-thermal technologies that ensure high-quality nutrient retention while extending product shelf life Written with the full support of The Institute of Food Science and Technology (IFST), the leading qualifying body for food professionals in Europe Innovative Technologies in Beverage Processing is a valuable reference/working resource for food scientists and engineers working in the non-alcoholic beverage industry, as well as academic researchers in industrial food processing and nutrition.

International Food Marketing Technology

International Food Marketing   Technology
Author: Anonim
Publsiher: Unknown
Total Pages: 135
Release: 2000
ISBN 10: 1928374650XXX
ISBN 13: CORNELL:31924090176730
Language: EN, FR, DE, ES & NL

International Food Marketing Technology Book Review:

Sweet Potato Processing Technology

Sweet Potato Processing Technology
Author: Taihua Mu,Hongnan Sun,Miao Zhang,Cheng Wang
Publsiher: Academic Press
Total Pages: 446
Release: 2017-04-13
ISBN 10: 0128129379
ISBN 13: 9780128129371
Language: EN, FR, DE, ES & NL

Sweet Potato Processing Technology Book Review:

Sweet Potato Processing Technology systematically introduces processing technologies of sweet potato starch and its series products including sweet potato protein, dietary fibers, pectin, granules, anthocyanins and chlorogenic acids. The book provides a detailed and comprehensive account of physicochemical and functional properties of sweet potato products, the nutritional components extracted from sweet potato, as well as their utilization in food, medicine and cosmetic fields. This book can provide the scientific basis and technical support for virtuous circle promotion and structure upgrade of sweet potato processing industry. This book will be a valuable reference for undergraduate and graduate students, as well as specialists and enterprise research staff in the field of food technology. Introduces processing technologies for sweet potato starch and related products Covers utilization of nutritional components extracted from sweet potato in various products Provides the scientific basis and technical support for virtuous circle promotion and structure upgrade of the sweet potato processing industry

New Look to Phytomedicine

New Look to Phytomedicine
Author: Mohd Sajjad Ahmad Khan,Iqbal Ahmad,Debprasad Chattopadhyay
Publsiher: Academic Press
Total Pages: 710
Release: 2018-10-23
ISBN 10: 0128146206
ISBN 13: 9780128146200
Language: EN, FR, DE, ES & NL

New Look to Phytomedicine Book Review:

New Look to Phytomedicine: Advancements in Herbal Products as Novel Drug Leads is a compilation of in-depth information on the phytopharmaceuticals used in modern medicine for the cure and management of difficult-to-treat and challenging diseases. Readers will find cutting-edge knowledge on the use of plant products with scientific validation, along with updates on advanced herbal medicine in pharmacokinetics and drug delivery. This authoritative book is a comprehensive collection of research based, scientific validations of bioactivities of plant products, such as anti-infective, anti-diabetic, anti-cancer, immune-modulatory and metabolic disorders presented by experts from across the globe. Step-by-step information is presented on chemistry, bioactivity and the functional aspects of biologically active compounds. In addition, the pharmacognosy of plant products with mechanistic descriptions of their actions, including pathogenicity is updated with information on the use of nanotechnology and molecular tools in relation to herbal drug research. Compiles up-to-date information on the chemotherapeutics used in the treatment of infective and metabolic disorders Presents advancements in the discovery of new drugs from plants using molecular and nanotechnology tools Examines detailed information on the use of herbals agents in cancer, HIV and other ailments, including diabetes, malaria and neurological disorders

Functional Foods and Biotechnology

Functional Foods and Biotechnology
Author: Kalidas Shetty,Dipayan Sarkar
Publsiher: CRC Press
Total Pages: 454
Release: 2020-04-13
ISBN 10: 1000760642
ISBN 13: 9781000760644
Language: EN, FR, DE, ES & NL

Functional Foods and Biotechnology Book Review:

The second book of the Food Biotechnology series, Functional Foods and Biotechnology: Biotransformation and Analysis of Functional Foods and Ingredients highlights two important and interrelated themes: biotransformation innovations and novel bio-based analytical tools for understanding and advancing functional foods and food ingredients for health-focused food and nutritional security solutions. The first section of this book provides novel examples of innovative biotransformation strategies based on ecological, biochemical, and metabolic rationale to target the improvement of human health relevant benefits of functional foods and food ingredients. The second section of the book focuses on novel host response based analytical tools and screening strategies to investigate and validate the human health and food safety relevant benefits of functional foods and food ingredients. Food biotechnology experts from around the world have contributed to this book to advance knowledge on bio-based innovations to improve wider health-focused applications of functional food and food ingredients, especially targeting non-communicable chronic disease (NCD) and food safety relevant solution strategies. Key Features: Provides system science-based food biotechnology innovations to design and advance functional foods and food ingredients for solutions to emerging global food and nutritional insecurity coupled public health challenges. Discusses biotransformation innovations to improve human health relevant nutritional qualities of functional foods and food ingredients. Includes novel host response-based food analytical models to optimize and improve wider health-focused application of functional foods and food ingredients. The overarching theme of this second book is to advance the knowledge on metabolically-driven food system innovations that can be targeted to enhance human health and food safety relevant nutritional qualities and antimicrobial properties of functional food and food ingredients. The examples of biotransformation innovations and food analytical models provide critical insights on current advances in food biotechnology to target, design and improve functional food and food ingredients with specific human health benefits. Such improved understanding will help to design more ecologically and metabolically relevant functional food and food ingredients across diverse global communities. The thematic structure of this second book is built from the related initial book, which is also available in the Food Biotechnology Series Functional Foods and Biotechnology: Sources of Functional Food and Ingredients, edited by Kalidas Shetty and Dipayan Sarkar (ISBN: 9780367435226) For a complete list of books in this series, please visit our website at: https://www.crcpress.com/Food-Biotechnology-Series/book-series/CRCFOOBIOTECH

Innovation in Pharmacy Advances and Perspectives September 2018

Innovation in Pharmacy  Advances and Perspectives  September 2018
Author: Organizer Committee IPAP18 – Salamanca
Publsiher: Ediciones Universidad de Salamanca
Total Pages: 358
Release: 2018-09-21
ISBN 10: 8490129762
ISBN 13: 9788490129760
Language: EN, FR, DE, ES & NL

Innovation in Pharmacy Advances and Perspectives September 2018 Book Review:

This book contains the summaries of the "Innovation in Pharmacy: Advances and Perspectives" that took place in Salamanca (Spain) in September 2018. The early science of chemistry and microbiology were the source of most drugs until the revolution of genetic engineering in the mid 1970s. Then biotechnology made available novel protein agents such as interferons, blood factors and monoclonal antibodies that have changed the modern pharmacy. Over the past year, a new pharmacy of oligonucleotides has emerged from the science of gene expression such as RNA splicing and RNA interference. The ability to design therapeutic agents from genomic sequences will transform treatment for many diseases. The science that created this advance and its future promise will be discussed. Phillip Allen Sharp is an American geneticist and molecular biologist who co-discovered RNA splicing. He shared the 1993 Nobel Prize in Physiology or Medicine with Richard J. Roberts for “the discovery that genes in eukaryotes are not contiguous strings but contain introns, and that the splicing of messenger RNA to delete those introns can occur in different ways, yielding different proteins from the same DNA sequence. He works in Institute Professor Koch Institute for Integrative Cancer Research, Massachusetts Institute of Technology (MIT), Cambridge, MA, US. Este libro recoge los resúmenes de la «Innovation in Pharmacy: Advances and Perspectives» que tuvo lugar en Salamanca (España) en septiembre de 2018. La ciencia primitiva de la química y la microbiología fue la fuente de la mayoría de las drogas hasta la revolución de la ingeniería genética a mediados de la década de 1970. Luego, la biotecnología puso a disposición agentes proteínicos novedosos como interferones, factores sanguíneos y anticuerpos monoclonales que han cambiado la farmacia moderna. Durante el año pasado, surgió una nueva farmacia de oligonucleótidos a partir de la ciencia de la expresión génica, como el empalme de ARN y la interferencia de ARN. La capacidad de diseñar agentes terapéuticos a partir de secuencias genómicas transformará el tratamiento de muchas enfermedades. La ciencia que creó este avance y su promesa futura será discutida. Phillip Allen Sharp es un genetista y biólogo molecular estadounidense que co-descubrió el empalme de ARN. Compartió el Premio Nobel de 1993 en Fisiología o Medicina con Richard J. Roberts por "el descubrimiento de que los genes en eucariotas no son cadenas contiguas, sino que contienen intrones, y que el empalme del ARN mensajero para eliminar esos intrones puede ocurrir de diferentes maneras, produciendo diferentes proteínas de la misma secuencia de ADN. Trabaja en el Instituto Profesor Koch Institute for Integrative Cancer Research, Instituto Tecnológico de Massachusetts (MIT), Cambridge, MA, EE. UU.

Health and Safety Aspects of Food Processing Technologies

Health and Safety Aspects of Food Processing Technologies
Author: Abdul Malik,Zerrin Erginkaya,Hüseyin Erten
Publsiher: Springer Nature
Total Pages: 672
Release: 2019-10-31
ISBN 10: 3030249034
ISBN 13: 9783030249038
Language: EN, FR, DE, ES & NL

Health and Safety Aspects of Food Processing Technologies Book Review:

Food processing is expected to affect content, activity and bioavailability of nutrients; the health-promoting capacity of food products depends on their processing history. Traditional technologies, such as the use of antimicrobials and thermal processing, are efficient in increasing nutritional value to an extent, though they may not be effective at addressing food safety, particularly when it comes to maintaining the food's molecular structure. Modern food processing plants improve the quality of life for people with allergies, diabetics, and others who cannot consume some common food elements. Food processing can also add extra nutrients, such as vitamins. Processed foods are often less susceptible to early spoilage than fresh foods and are better suited for long-distance transportation from the source to the consumer. However, food processing can also decrease the nutritional value of foods and introduce hazards not encountered with naturally occurring products. Processed foods often include food additives, such as flavourings and texture-enhancing agents, which may have little or no nutritive value, and may in fact be unhealthy. This book deals with the subject of food processing in a unique way, providing an overview not only of current techniques in food processing and preservation (i.e., dairy, meat, cereal, vegetables, fruits and juice processing, etc.) but also the health and safety aspects: food technologies that improve nutritional quality of foods, functional foods, and nanotechnology in the food and agriculture industry. The text also looks into the future by defining current bottlenecks and future research goals. This work will serve as a ready reference for the subject matter to students and researchers alike.

Encyclopedia of Food Chemistry

Encyclopedia of Food Chemistry
Author: Anonim
Publsiher: Elsevier
Total Pages: 2194
Release: 2018-11-22
ISBN 10: 0128140453
ISBN 13: 9780128140451
Language: EN, FR, DE, ES & NL

Encyclopedia of Food Chemistry Book Review:

Encyclopedia of Food Chemistry is the ideal primer for food scientists, researchers, students and young professionals who want to acquaint themselves with food chemistry. Well-organized, clearly written, and abundantly referenced, the book provides a foundation for readers to understand the principles, concepts, and techniques used in food chemistry applications. Articles are written by international experts and cover a wide range of topics, including food chemistry, food components and their interactions, properties (flavor, aroma, texture) the structure of food, functional foods, processing, storage, nanoparticles for food use, antioxidants, the Maillard and Strecker reactions, process derived contaminants, and the detection of economically-motivated food adulteration. The encyclopedia will provide readers with an introduction to specific topics within the wider context of food chemistry, as well as helping them identify the links between the various sub-topics. Offers readers a comprehensive understanding of food chemistry and the various connections between the sub-topics Provides an authoritative introduction for non-specialists and readers from undergraduate levels and upwards Meticulously organized, with articles structured logically based on the various elements of food chemistry

Textural Characteristics of World Foods

Textural Characteristics of World Foods
Author: Katsuyoshi Nishinari
Publsiher: John Wiley & Sons
Total Pages: 424
Release: 2019-12-31
ISBN 10: 1119430798
ISBN 13: 9781119430797
Language: EN, FR, DE, ES & NL

Textural Characteristics of World Foods Book Review:

A complete guide to the textural characteristics of an international array of traditional and special foods It is widely recognized that texture has an intrinsic relationship to food preference. A full understanding of its functions and qualities is, therefore, of crucial importance to food technologists and product developers, as well as those working towards the treatment of dysphagia. Textural Characteristics of World Foods is the first book to apply a detailed set of criteria and characteristics to the textures of traditional and popular foods from across the globe. Structuring chapters by region, its authors chart a journey through the textural landscapes of each continent’s cuisines, exploring the complex and symbiotic relationships that exist between texture, aroma, and taste. This innovative text: Provides an overview of the textural characteristics of a wide range of foods Includes descriptions of textures and key points of flavor release Examines the relationships between the texture, taste, and aroma of each food presented Is structured by geographic region Rich with essential insights and important research, Textural Characteristics of World Foods offers all those working in food science and development a better picture of texture and the multifaceted role it can play.

Antioxidants

Antioxidants
Author: Viduranga Waisundara
Publsiher: BoD – Books on Demand
Total Pages: 646
Release: 2021-09-08
ISBN 10: 1839688645
ISBN 13: 9781839688645
Language: EN, FR, DE, ES & NL

Antioxidants Book Review:

Antioxidants are one of the most sought-after biological compounds of interest to both scientific and nonscientific communities. The term gained popularity with the advent of identifying these compounds as having the ability to maintain health and wellness by combating against pathways leading to non-communicable diseases. This book covers several aspects of antioxidants—mechanisms of action, assays of measuring potency, sources, and even methods of isolation and identification. While it may seem these aspects have been covered in depth in several publications before this, this book intends to be positioned as an update, especially since the area of antioxidant research is as dynamic as ever. There are several chapters that might be of interest to health buffs, specifically those who are quite keen on maintaining health and wellness.

Biotech Reporter

Biotech Reporter
Author: Anonim
Publsiher: Unknown
Total Pages: 135
Release: 1993
ISBN 10: 1928374650XXX
ISBN 13: CORNELL:31924080116761
Language: EN, FR, DE, ES & NL

Biotech Reporter Book Review:

Botanical Drug Products

Botanical Drug Products
Author: Jayant N. Lokhande,Yashwant V. Pathak
Publsiher: CRC Press
Total Pages: 274
Release: 2018-11-21
ISBN 10: 1498740065
ISBN 13: 9781498740067
Language: EN, FR, DE, ES & NL

Botanical Drug Products Book Review:

Botanicals, which have been part of human food and medicine for thousands of years, are perceived as being safer than synthetic pharmaceuticals. The global botanical drug market was expected to reach $26.6 billion by 2017. In terms of FDA regulations, botanical drugs are no different from non-botanical products, having to meet the safety and effectiveness standards of a new drug in accordance. This book comprises a complete start-to-end process from drug-idea conception, to drug development process. Key Features: Provides a complete compendium for botanical drug products Describes what BDP is and how it differs from Pharma, Biopharma, and Nutraceuticals Compiles all critical regulatory steps in a variety of countries Discusses clinical trial management for BDP development and how it differs from conventional chemical-based drugs and biopharmaceutics

A Practical Guide to Pharmacological Biotechnology

A Practical Guide to Pharmacological Biotechnology
Author: Jayanta Kumar Patra,Swagat Kumar Das,Gitishree Das,Hrudayanath Thatoi
Publsiher: Springer
Total Pages: 142
Release: 2019-03-25
ISBN 10: 9811363552
ISBN 13: 9789811363559
Language: EN, FR, DE, ES & NL

A Practical Guide to Pharmacological Biotechnology Book Review:

Pharmacological biotechnology is applied to and used to study drug development, working mechanisms, diagnosis, and therapies. This textbook covers the whole range of experiments related to pharmacology. It also contains basic laboratory safety guidelines along with the basic calculations and formulas used in a laboratory. Each chapter starts with an introduction/theory into the basic approach followed by detailed methods sections with easy-to-follow protocols and comprehensive troubleshooting, calculations and possible questions for examination. The target group is researchers who are studying pharmacological biotechnology in the laboratory.

Phycology Based Approaches for Wastewater Treatment and Resource Recovery

Phycology Based Approaches for Wastewater Treatment and Resource Recovery
Author: Pradeep Verma,Maulin P. Shah
Publsiher: CRC Press
Total Pages: 309
Release: 2021-11-26
ISBN 10: 100048145X
ISBN 13: 9781000481457
Language: EN, FR, DE, ES & NL

Phycology Based Approaches for Wastewater Treatment and Resource Recovery Book Review:

Algal and phycology-based approaches for wastewater treatment have recently gained interest. Phycology-Based Approaches for Wastewater Treatment and Resource Recovery highlights advanced algal-based technologies developed or being considered for wastewater treatment along with the opportunities that existing technologies can provide at an industrial scale. It covers recent findings on algal-based approaches for the removal of heavy metals, organic pollutants, and other toxicities from sewage and industrial effluents and supplies in-depth analysis on technologies such as biosorption and bioaccumulations. Advanced mathematical modeling approaches to understand waste removal and resource recovery from wastewater are illustrated as well. The book: Provides exhaustive information on the use of algae for the simultaneous treatment and resource recovery of wastewater Discusses algae, microalgae, and cyanobacteria applications in detail Presents critical insight into limitations of the prevalent technologies Reviews methodology of advanced technologies Includes illustrations and interesting trivia boxes throughout the book This book is of interest to researchers, graduate students and professionals in phycology, microbiology, bioremediation, environmental sciences, biotechnology, wastewater treatment, resource recovery, and circular economy.

Dry Beans and Pulses Production Processing and Nutrition

Dry Beans and Pulses Production  Processing and Nutrition
Author: Muhammad Siddiq,Mark A. Uebersax
Publsiher: John Wiley & Sons
Total Pages: 464
Release: 2022-03-28
ISBN 10: 1119777119
ISBN 13: 9781119777113
Language: EN, FR, DE, ES & NL

Dry Beans and Pulses Production Processing and Nutrition Book Review:

A team of global contributors review recent research, consumer trends, new products, and food security issues in dry beans processing and value-added practices. New chapters address Hard-to-cook (HTC) phenomenon and other storage-induced quality defects, quality assessment of raw and processed legumes using innovative technologies, utilization of dry beans and pulses as ingredients in diverse food products, and the production, processing, and nutritional profile of Faba beans. Covering both traditional and non-traditional bean classes, this comprehensive volume: Features new topics, expanded discussion, updated references, and additional figures and tables throughout Provides in-depth information on key aspects of production technologies, value-added processing, and Culinology® Examines global production and consumption, packaging and distribution, and nutrient bioavailability of bioactive compounds Highlights worldwide efforts to improve the quality and utilization of dry beans and pulses Discusses emerging trends and new applications of antioxidant properties of dry beans as functional foods Features chapters written by experts in disciplines such as crop science, horticulture, food science and technology, food biochemistry and engineering, and nutritional and environmental sciences Dry Beans and Pulses Production, Processing and Nutrition, Second Edition remains required reading for food scientists, nutritionists, agronomists, researchers, food processing specialists, and food engineers and chemists involved in dry beans processing and value-added technologies.

Recent Advances in Plant in vitro Culture

Recent Advances in Plant in vitro Culture
Author: Annarita Leva,Laura Rinaldi
Publsiher: BoD – Books on Demand
Total Pages: 222
Release: 2012-10-17
ISBN 10: 9535107879
ISBN 13: 9789535107873
Language: EN, FR, DE, ES & NL

Recent Advances in Plant in vitro Culture Book Review:

The purpose of this book is to provide the advances in plant in vitro culture as related to perennial fruit crops and medicinal plants. Basic principles and new techniques, now available, are presented in detail. The book will be of use to researchers, teachers in biotechnology and for individuals interested to the commercial application of plant in vitro culture.

Application and Characterization of Surfactants

Application and Characterization of Surfactants
Author: Reza Najjar
Publsiher: BoD – Books on Demand
Total Pages: 316
Release: 2017-07-05
ISBN 10: 953513325X
ISBN 13: 9789535133254
Language: EN, FR, DE, ES & NL

Application and Characterization of Surfactants Book Review:

The surfactants are among the materials that have a significant importance in everyday life of human. The rapid growth in science and technology has opened new horizons in a very wide range, in which the surfactants play a major and vital role. Hence, the increasing number of applications as well as arising environmental issues has made this relatively old topic still a hot research theme. In the first section of this book, some of the applications of surfactants in various fields such as biology and petroleum industry, as well as their environmental effects, are described. In Section 2 some experimental techniques used for characterization of the surfactants have been discussed.

Valorization of Agri Food Wastes and By Products

Valorization of Agri Food Wastes and By Products
Author: Rajeev Bhat
Publsiher: Academic Press
Total Pages: 1024
Release: 2021-08-25
ISBN 10: 0128242604
ISBN 13: 9780128242605
Language: EN, FR, DE, ES & NL

Valorization of Agri Food Wastes and By Products Book Review:

Valorization of Agri-Food Wastes and By-Products: Recent Trends, Innovations and Sustainability Challenges addresses the waste and by-product valorization of fruits and vegetables, beverages, nuts and seeds, dairy and seafood. The book focuses its coverage on bioactive recovery, health benefits, biofuel production and environment issues, as well as recent technological developments surrounding state of the art of food waste management and innovation. The book also presents tools for value chain analysis and explores future sustainability challenges. In addition, the book offers theoretical and experimental information used to investigate different aspects of the valorization of agri-food wastes and by-products. Valorization of Agri-Food Wastes and By-Products: Recent Trends, Innovations and Sustainability Challenges will be a great resource for food researchers, including those working in food loss or waste, agricultural processing, and engineering, food scientists, technologists, agricultural engineers, and students and professionals working on sustainable food production and effective management of food loss, wastes and by-products. Covers recent trends, innovations, and sustainability challenges related to food wastes and by-products valorization Explores various recovery processes, the functionality of targeted bioactive compounds, and green processing technologies Presents emerging technologies for the valorization of agri-food wastes and by-products Highlights potential industrial applications of food wastes and by-products to support circular economy concepts

Advances and Avenues in the Development of Novel Carriers for Bioactives and Biological Agents

Advances and Avenues in the Development of Novel Carriers for Bioactives and Biological Agents
Author: Manju Rawat Singh,Deependra Singh,Nagendra Singh Chauhan,Jagat Kanwar
Publsiher: Academic Press
Total Pages: 320
Release: 2020-03
ISBN 10: 0128196661
ISBN 13: 9780128196663
Language: EN, FR, DE, ES & NL

Advances and Avenues in the Development of Novel Carriers for Bioactives and Biological Agents Book Review:

Advances and Avenues in the Development of Novel Carriers for Bioactives and Biological Agents provides sound data on the utility of biological and plant-based drugs and describes challenges faced in all aspects offering indispensable strategies to use in the development of bioactive medicines. Bioactive based medications are commonly used throughout the world and have been recognized by physicians and patients for their therapeutic efficacy. Bioactive formulations, including their subordinates and analogs, address 50% of all medicines in clinical practice. Novel bioactive medicine transporters can cure many disorders by both spatial and transitory approaches and have various justifications in medicinal potential. This book presents information on the utility of natural, plant, animal and bioengineered bioactive materials. It is a fundamental source of information and data for pharmacognosists, pharmaceutical analysts, drug transport scientists and pharmacologists working in bioactive medications.