Plant Extracts in Food Applications

Plant Extracts in Food Applications
Author: Shabir Ahmad Mir,Annamalai Manickavasagan,Manzoor Ahmad Shah
Publsiher: Academic Press
Total Pages: 264
Release: 2021-07-15
ISBN 10: 9780128224755
ISBN 13: 0128224754
Language: EN, FR, DE, ES & NL

Plant Extracts in Food Applications Book Review:

Concerns and potential risks regarding the use of synthetic chemicals have renewed the interests of consumers using natural and safe alternatives. Plant extracts represent an interesting ingredient, mainly due to their natural origin and phytochemical properties, allowing for obtaining active materials to extend shelf-life and add value to the product. Plant Extracts in Food Applications is the first book of its kind focusing on application of plant extracts in the food industry and covers; sources, extraction and encapsulation techniques, chemistry and stability of plant extracts; antimicrobials, preservatives, nutrient enhancers, enzymes, flavoring and coloring agents, packaging aid, Health benefits and opportunities and challenges of plant extracts to use in food applications. Written by several experts in the field, this book is a valuable resource for students, scientists, and professionals in food science, food chemistry and nutrition. Presents chapters that deal with different sources of plant extracts and their applications in food industry Covers the various extraction procedures which are used for plant extracts Includes health benefits and stability of plant extracts Provides role of plant extracts as shelf life enhancement, packaging aid, flavouring and colouring agent

Antioxidants in Foods and Its Applications

Antioxidants in Foods and Its Applications
Author: Emad Shalaby,Ghada Mostafa Azzam
Publsiher: BoD – Books on Demand
Total Pages: 178
Release: 2018-07-11
ISBN 10: 178923378X
ISBN 13: 9781789233780
Language: EN, FR, DE, ES & NL

Antioxidants in Foods and Its Applications Book Review:

Free radicals are atoms or molecules containing unpaired electrons. Damage occurs when the free radical encounters another molecule and seeks to find another electron to pair its unpaired electron. Free radicals can cause mutation in different biological compounds such as protein, nucleic acids, and lipids, and the damage caused by the free radicals lead to various diseases (cancer, cardiovascular disease, aging, etc.). Antioxidants are helpful in reducing and preventing damage from free radical reactions because of their ability to donate electrons, which neutralize the radical without forming another. Ascorbic acid, for example, can lose an electron to a free radical and remain stable itself by passing its unstable electron around the antioxidant molecule. Unfortunately, new data indicate that the synthetic antioxidants used in the industry could have carcinogenic effects on human cells, thus fueling an intense search for new, natural, and efficient antioxidants. Therefore, the current book discusses the role and source of antioxidant compounds in nutrition and diets. Also, the current book includes nine chapters contributed by experts around the world, and the chapters are categorized into two sections: "Antioxidant Compounds and Biological Activities" and "Natural Antioxidants and Applications."

Handbook of Natural Antimicrobials for Food Safety and Quality

Handbook of Natural Antimicrobials for Food Safety and Quality
Author: M Taylor
Publsiher: Elsevier
Total Pages: 442
Release: 2014-11-04
ISBN 10: 1782420428
ISBN 13: 9781782420422
Language: EN, FR, DE, ES & NL

Handbook of Natural Antimicrobials for Food Safety and Quality Book Review:

Natural additives are increasingly favoured over synthetic ones as methods of ensuring food safety and long shelf-life. The antimicrobial properties of both plant-based antimicrobials such as essential oils and proteins such as bacteriocins are used in, for example, edible preservative films, in food packaging and in combination with synthetic preservatives for maximum efficacy. New developments in delivery technology such as nanoencapsulation also increase the potential of natural antimicrobials for widespread use in industry. Part one introduces the different types of natural antimicrobials for food applications. Part two covers methods of application, and part three looks at determining the effectiveness of natural antimicrobials in food. Part four focuses on enhancing quality and safety, and includes chapters on specific food products. Reviews different types of antimicrobials used in food safety and quality Covers how antimicrobials are created to be used in different foods Examines how the antimicrobials are used in foods to enhance the safety and quality

Plant Extracts

Plant Extracts
Author: Adriana Giordano,Alfieri Costs
Publsiher: Nova Science Pub Incorporated
Total Pages: 365
Release: 2013-01-01
ISBN 10: 9781624175343
ISBN 13: 1624175341
Language: EN, FR, DE, ES & NL

Plant Extracts Book Review:

In this book, the authors present current research in the study of the role in agriculture, health effects and medical applications of plant extracts. Topics discussed include the risks and benefits of phytochemicals present in fruits and vegetables; medicinal plants and their pharmacological attributes; Moringa oleifera and its benefits in nutrition and health; the potential health benefits and applications of the agave species; herbal medicinal plants used in the treatment of diabetes in Africa; phenolic compounds extracted from medicinal plants as an alternative for cancer prevention and treatment; using the antifeedant and repellent effects of plant extracts in the protection of plants and human health; essential oils and extracts of medicinal plants in the control of diseases in plants; herbal therapies for dermatological disorders; polyphenols as a source of antimicrobial agents against human pathogens; and new trends in plant extract use for food-borne pathogenic bacterial control.

Federal Register

Federal Register
Author: Anonim
Publsiher: Unknown
Total Pages: 329
Release: 1997-05-06
ISBN 10:
ISBN 13: UIUC:30112059132818
Language: EN, FR, DE, ES & NL

Federal Register Book Review:

Official Gazette of the United States Patent and Trademark Office

Official Gazette of the United States Patent and Trademark Office
Author: Anonim
Publsiher: Unknown
Total Pages: 329
Release: 2008
ISBN 10:
ISBN 13: WISC:89098412984
Language: EN, FR, DE, ES & NL

Official Gazette of the United States Patent and Trademark Office Book Review:

Ingredients Extraction by Physicochemical Methods in Food

Ingredients Extraction by Physicochemical Methods in Food
Author: Alexandru Mihai Grumezescu,Alina Maria Holban
Publsiher: Academic Press
Total Pages: 638
Release: 2017-07-26
ISBN 10: 0128112026
ISBN 13: 9780128112021
Language: EN, FR, DE, ES & NL

Ingredients Extraction by Physicochemical Methods in Food Book Review:

Ingredients Extraction by Physico-chemical Methods, Volume Four, the latest release in the Handbook of Food Bioengineering series, reveals the most investigated extraction methods of ingredients and their impact on the food industry. This resource describes types of ingredients that may be extracted through physico-chemical methods (i.e. specific plants, fruits, spices, etc.), along with their particularities to help readers understand their biological effect and solve research problems. The extraction methods of bioactive compounds and functional ingredients are discussed, along with information on green ingredient extraction strategies to help reduce harmful environmental and health effects. Extraction methods in this book can be applied for multiple purposes within the food industry, such as ingredients separation for food development, the purification and separation of toxic compounds from a food mixture, and the recovery of natural bioactive compounds. Offers advanced knowledge and skills of physiochemical analysis for ingredient extraction Presents various methods for food component analysis to evaluate structure function relations in changing environments Discusses the importance of enzymes during processing and storage of foods Includes methods to evaluate and enhance extraction, such as ultrasound, to produce novel foods more efficiently

Progress in Food Preservation

Progress in Food Preservation
Author: Rajeev Bhat,Gopinadham Paliyath
Publsiher: John Wiley & Sons
Total Pages: 630
Release: 2012-03-05
ISBN 10: 0470655852
ISBN 13: 9780470655856
Language: EN, FR, DE, ES & NL

Progress in Food Preservation Book Review:

This volume presents a wide range of new approaches aimed at improving the safety and quality of food products and agricultural commodities. Each chapter provides in-depth information on new and emerging food preservation techniques including those relating to decontamination, drying and dehydration, packaging innovations and the use of botanicals as natural preservatives for fresh animal and plant products. The 28 chapters, contributed by an international team of experienced researchers, are presented in five sections, covering: Novel decontamination techniques Novel preservation techniques Active and atmospheric packaging Food packaging Mathematical modelling of food preservation processes Natural preservatives This title will be of great interest to food scientists and engineers based in food manufacturing and in research establishments. It will also be useful to advanced students of food science and technology.

The Benefits of Plant Extracts for Human Health

The Benefits of Plant Extracts for Human Health
Author: Charalampos Proestos
Publsiher: MDPI
Total Pages: 226
Release: 2021-01-13
ISBN 10: 3039438514
ISBN 13: 9783039438518
Language: EN, FR, DE, ES & NL

The Benefits of Plant Extracts for Human Health Book Review:

Nature has always been, and still is, a source of food and ingredients that are beneficial to human health. Nowadays, plant extracts are increasingly becoming important additives in the food industry due to their antimicrobial and antioxidant activities that delay the development of off-flavors and improve the shelf life and color stability of food products. Due to their natural origin, they are excellent candidates to replace synthetic compounds, which are generally considered to have toxicological and carcinogenic effects. The efficient extraction of these compounds from their natural sources and the determination of their activity in commercialized products have been great challenges for researchers and food chain contributors to develop products with positive effects on human health. The objective of this Special Issue is to highlight the existing evidence regarding the various potential benefits of the consumption of plant extracts and plant-extract-based products, with emphasis on in vivo works and epidemiological studies, the application of plant extracts to improving shelf life, the nutritional and health-related properties of foods, and the extraction techniques that can be used to obtain bioactive compounds from plant extracts.

Significance Prevention and Control of Food Related Diseases

Significance  Prevention and Control of Food Related Diseases
Author: Hussaini Makun
Publsiher: BoD – Books on Demand
Total Pages: 314
Release: 2016-04-13
ISBN 10: 9535122770
ISBN 13: 9789535122777
Language: EN, FR, DE, ES & NL

Significance Prevention and Control of Food Related Diseases Book Review:

Food-borne diseases are major causes of morbidity and mortality in the world. It is estimated that about 2.2 million people die yearly due to food and water contamination. Food safety and consequently food security are therefore of immense importance to public health, international trade and world economy. This book, which has 10 chapters, provides information on the incidence, health implications and effective prevention and control strategies of food-related diseases. The book will be useful to undergraduate and postgraduate students, educators and researchers in the fields of life sciences, medicine, agriculture, food science and technology, trade and economics. Policy makers and food regulatory officers will also find it useful in the course of their duties.

Antimicrobials in Food Third Edition

Antimicrobials in Food  Third Edition
Author: P. Michael Davidson,John N. Sofos,A. Larry Branen
Publsiher: CRC Press
Total Pages: 720
Release: 2005-04-28
ISBN 10: 1420028731
ISBN 13: 9781420028737
Language: EN, FR, DE, ES & NL

Antimicrobials in Food Third Edition Book Review:

Twelve years have passed since its last edition - making Antimicrobials in Foods, Third Edition the must-have resource for those interested in the latest information on food antimicrobials. During that time, complex issues regarding food preservation and safety have emerged. A dozen years ago, major outbreaks of Escherichia coli O157:H7 and Listeria monocytogenes had not yet occurred, consumer and regulatory demands for improved food safety were just surfacing, the use of naturally occurring antimicrobials was in its infancy, and lysozyme, lactoferrin, ozone, and several other compounds were not approved for use in or on foods in the United States. The editors have addressed these contemporary topics by synthesizing information from internationally recognized authorities in their fields. Five new chapters have been added in this latest release, including the most recent details on lysozyme, naturally occurring antimicrobials from both animal and plant sources, hurdle technology approaches, and mechanisms of action, resistance, and stress adaptation. Existing chapters have been extensively revised to reflect the most relevant research and information available on antimicrobials. Complementing these topics is information on the progress that has been made in determining the effects and mechanisms of action involved in a number of naturally occurring antimicrobials.

Herbal Bioactives and Food Fortification

Herbal Bioactives and Food Fortification
Author: D. Suresh Kumar
Publsiher: CRC Press
Total Pages: 252
Release: 2015-09-25
ISBN 10: 148225364X
ISBN 13: 9781482253641
Language: EN, FR, DE, ES & NL

Herbal Bioactives and Food Fortification Book Review:

Recent major shifts in global health care management policy have been instrumental in renewing interest in herbal medicine. However, literature on the development of products from herbs is often scattered and narrow in scope. Herbal Bioactives and Food Fortification: Extraction and Formulation provides information on all aspects of the extraction of biological actives from plants and the development of dietary supplements and fortified food using herbal extracts. The book begins with a brief survey of the use of herbs in different civilizations and traces the evolution of herbal medicine, including the emergence of nutraceuticals from the discipline of ethnopharmacology and the Alma Ata Declaration of 1978. It moves on to describe various aspects of the extraction process, including selection of plant species, quality control of raw materials, the comminution of herbs, and the selection of solvents. It also describes the optimization of extraction in relation to response surface methodology before describing uses of herbal extracts in food supplements and fortified foods. With special attention paid to stability analysis and the masking of tastes, the book gives an overview of the formulation of various types of tablets, capsules, and syrups using herbal extracts. It also describes the benefits of foods fortified with herbal extracts such as soups, yogurt, sauces, mayonnaise, pickles, chutneys, jams, jellies, marmalades, cheese, margarine, sausages, bread, and biscuits, as well as some beverages. Herbal Bioactives and Food Fortification covers the fundamental steps in herbal extraction and processing in a single volume. It explains how to choose, optimize, analyze, and use extracts for fortification, making it an excellent source for nutraceutical researchers and practitioners in science and industry.

Novel Plant Bioresources

Novel Plant Bioresources
Author: Ameenah Gurib-Fakim
Publsiher: John Wiley & Sons
Total Pages: 552
Release: 2014-04-03
ISBN 10: 1118460588
ISBN 13: 9781118460580
Language: EN, FR, DE, ES & NL

Novel Plant Bioresources Book Review:

Novel Plant Bioresources: Applications in Food, Medicine andCosmetics serves as the definitive source of information onunder-utilized plant species, and fills a key niche in ourunderstanding of the relationship of human beings withunder-utilized plants. By covering applications in food, medicineand cosmetics, the book has a broad appeal. In a climate of growing awareness about the perils ofbiodiversity loss, the world is witnessing an unprecedentedinterest in novel plants, which are increasingly prized for theirpotential use in aromas, dyes, foods, medicines and cosmetics. Thisbook highlights these plants and their uses. After an introductorysection which sets the scene with an overview of the historical andlegislative importance of under-utilized plants, the main fourparts of the book are dedicated to the diverse potentialapplication of novel plant bioresources in Food, Medicine,Ethnoveterinary Medicine and Cosmetics. Examples and contributors are drawn from Africa, Europe, the USAand Asia. The economic, social, and cultural aspects ofunder-utilized plant species are addressed, and the book provides amuch needed boost to the on-going effort to focus attention onunder-utilized plant species and conservation initiatives. Byfocusing on novel plants and the agenda for sustainableutilization, Novel Plant Bioresources highlights key issuesrelevant to under-utilized plant genetic resources, and bringstogether international scholars on this important topic.

Handbook of Antioxidants for Food Preservation

Handbook of Antioxidants for Food Preservation
Author: Fereidoon Shahidi
Publsiher: Woodhead Publishing
Total Pages: 514
Release: 2015-02-25
ISBN 10: 1782420975
ISBN 13: 9781782420972
Language: EN, FR, DE, ES & NL

Handbook of Antioxidants for Food Preservation Book Review:

Lipid oxidation in food leads to rancidity, which compromises the sensory properties of food and makes it unappealing to consumers. The growing trend towards natural additives and preservatives means that new antioxidants are emerging for use in foods. This book provides an overview of the food antioxidants currently available and their applications in different food products. Part one provides background information on a comprehensive list of the main natural and synthetic antioxidants used in food. Part two looks at methodologies for using antioxidants in food, focusing on the efficacy of antioxidants. Part three covers the main food commodities in which antioxidants are used. Reviews the various types of antioxidants used in food preservation, including chapters on tea extracts, natural plant extracts and synthetic phenolics Analyses the performance of antixoxidants in different food systems Compiles significant international research and advancements

Food Additives

Food Additives
Author: Desiree Nedra Karunaratne,Geethy Pamunuwa
Publsiher: BoD – Books on Demand
Total Pages: 176
Release: 2017-09-06
ISBN 10: 9535134892
ISBN 13: 9789535134893
Language: EN, FR, DE, ES & NL

Food Additives Book Review:

Food additives is intended to provide the readers with knowledge on some very significant aspects of the food additives currently in use. Food additives have become essential in the food sector with the rising need for food processing and preservation. However, the use of food additives is regulated imposing strict rules as the impact of those additives on health cannot be neglected. The first chapter starts off with a general overview of food additives highlighting the novel trends that enhance the attributes of those additives. Thereafter, the chapters are devoted mainly to plant-derived food additives and microbially derived food additives. The main topics discussed under 'additives from plant origin' are the efficacy of beetroot formulations as a source of nitrate ions, plant-derived food preservatives and plant-derived food additives used in meat and meat-based products. The further chapters discuss 'additives from microbial origin' focusing on lactic acid bacteria and additives derived from lactic acid bacteria and food additives used in 'bread-making'. Overall, this manuscript emphasises the concept of 'clean labelling' and the importance of natural food additives.

Australian Native Plants

Australian Native Plants
Author: Yasmina Sultanbawa,Fazal Sultanbawa
Publsiher: CRC Press
Total Pages: 376
Release: 2017-12-19
ISBN 10: 1482257157
ISBN 13: 9781482257151
Language: EN, FR, DE, ES & NL

Australian Native Plants Book Review:

Australian Native Plants: Cultivation and Uses in the Health and Food Industries provides a comprehensive overview of native food crops commercially grown in Australia that possess nutritional and health properties largely unknown on a global basis. These native foods have been consumed traditionally, have a unique flavor diversity, offer significant health promoting effects, and contain useful functional properties. Australian native plant foods have also been identified for their promising antioxidant and antimicrobial properties that have considerable commercial potential. This book is divided into three parts: The first part reviews the cultivation and production of many Australian native plants (ANP), including Anise Myrtle, Bush Tomato, Desert Raisin, Davidson’s Plum, Desert Limes, Australian Finger Lime, Kakadu Plum, Lemon Aspen, Lemon Myrtle, Muntries, Native Pepper, Quandong, Riberry, and Wattle Seed. It then examines the food and health applications of ANP and discusses alternative medicines based on aboriginal traditional knowledge and culture, nutritional characteristics, and bioactive compounds in ANP. In addition, it reviews the anti-obesity and anti-inflammatory properties of ANP and discusses food preservation, antimicrobial activity of ANP, and unique flavors from Australian native plants. The third section covers the commercial applications of ANP. It focuses on native Australian plant extracts and cosmetic applications, processing of native plant foods and ingredients, quality changes during packaging, and storage of Australian native herbs. The final few chapters look into the importance of value chains that connect producers and consumers of native plant foods, new market opportunities for Australian indigenous food plants, and the safety of using native foods as ingredients in the health and food sectors.

Electrotechnologies for Extraction from Food Plants and Biomaterials

Electrotechnologies for Extraction from Food Plants and Biomaterials
Author: Eugene Vorobiev,Nikolai Lebovka
Publsiher: Springer Science & Business Media
Total Pages: 281
Release: 2009-02-28
ISBN 10: 9780387793740
ISBN 13: 0387793747
Language: EN, FR, DE, ES & NL

Electrotechnologies for Extraction from Food Plants and Biomaterials Book Review:

Recently, the electrotechnologies based on the effects of pulsed electric fields (PEF), such as ohmic heating (OH) and DC electric field, have gained real interest in the field of food processing. These techniques efficiently enhance methods of extraction from food plants and dehydration of biosolids. The PEF and pulsed OH techniques preserve the nutritional, functional, structural and sensory properties of products better than conventional extraction technologies. The electrofiltration and electro-osmotic dewatering can be very effective for the separation of bioproducts and dehydration of food wastes. The first source book in the field, this book gives an overview the fundamental principles of electrical techniques, electrophysical properties of foods and agricultural products, application of various emerging electrotechnologies for enhancing the solid-liquid separation and drying processes, extraction techniques of pigments, processing methods of different in-plant tissues and biosolids, electro-osmotic dewatering and electrofiltration of biomaterials, recent industrial- scale gains, and other aspects. Each chapter is complementary to other chapters and addresses the latest efforts in the field.

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.

Essential Oils in Food Preservation Flavor and Safety

Essential Oils in Food Preservation  Flavor and Safety
Author: Victor R. Preedy
Publsiher: Academic Press
Total Pages: 930
Release: 2015-09-28
ISBN 10: 012416644X
ISBN 13: 9780124166448
Language: EN, FR, DE, ES & NL

Essential Oils in Food Preservation Flavor and Safety Book Review:

Essential Oils in Food Preservation, Flavor and Safety discusses the major advances in the understanding of the Essential Oils and their application, providing a resource that takes into account the fact that there is little attention paid to the scientific basis or toxicity of these oils. This book provides an authoritative synopsis of many of the complex features of the essential oils as applied to food science, ranging from production and harvesting, to the anti-spoilage properties of individual components. It embraces a holistic approach to the topic, and is divided into two distinct parts, the general aspects and named essential oils. With more than 100 chapters in parts two and three, users will find valuable sections on botanical aspects, usage and applications, and a section on applications in food science that emphasizes the fact that essential oils are frequently used to impart flavor and aroma. However, more recently, their use as anti-spoilage agents has been extensively researched. Explains how essential oils can be used to improve safety, flavor, and function Embraces a holistic approach to the topic, and is divided into two distinct parts, the general aspects and named essential oils Provides exceptional range of information, from general use insights to specific use and application information, along with geographically specific information Examines traditional and evidence-based uses Includes methods and examples of investigation and application

Microencapsulation and Microspheres for Food Applications

Microencapsulation and Microspheres for Food Applications
Author: Leonard M.C. Sagis
Publsiher: Academic Press
Total Pages: 434
Release: 2015-08-10
ISBN 10: 0128004185
ISBN 13: 9780128004180
Language: EN, FR, DE, ES & NL

Microencapsulation and Microspheres for Food Applications Book Review:

Microencapsulation and Microspheres for Food Applications is a solid reflection on the latest developments, challenges, and opportunities in this highly expanding field. This reference examines the various types of microspheres and microcapsules essential to those who need to develop stable and impermeable products at high acidic conditions. It’s also important for the novel design of slow releasing active compound capsules. Each chapter provides an in-depth account of controlled release technologies, evidence based abstracts, descriptions of chemical and physical principals, and key relevant facts relating to food applications. Written in an accessible manner, the book is a must have resource for scientists, researchers, and engineers. Discusses the most current encapsulation technology applied in the food industry, including radiography, computed tomography, magnetic resonance imaging, and dynamic NMR microscopy Presents the use of microsphere immunoassay for mycotoxins detection Covers a broad range of applications of microcapsules and microspheres, including food shelf-life, pesticides for crop protection, and nanoencapsulated bacteriophage for food safety