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Curcumin In Food Pharma And Cosmetics

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Curcumin in Food Pharma and Cosmetics

Curcumin in Food  Pharma and Cosmetics Book
Author : Aditya Nayak
Publisher : Academic Press
Release : 2021-05-29
ISBN : 9780128221426
Language : En, Es, Fr & De

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Book Description :

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

Advances in Food and Nutrition Research

Advances in Food and Nutrition Research Book
Author : Fidel Toldra
Publisher : Elsevier
Release : 2021-07-24
ISBN : 0323850391
Language : En, Es, Fr & De

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Book Description :

Advances in Food and Nutrition Research, Volume 97 provides interesting chapters written by an international board of authors. The topics covered in this book include the problematics of bacteriophages in dairy plants and methods for their monitorization and control, the obtention of antioxidant and antimicrobial compounds from sustainable sources and their application in meat and seafood products, the challenges and opportunities for vibrational spectroscopy to measure composition, and functional properties of foods, the physiological activity of bioactive peptides obtained from meat and meat by-products, the use of plant and marine-based polysaccharides for nano-encapsulation and their applications in food industry, the effects of early life stress on eating behavior and metabolism considering different factors that control appetite, the nutritional aspects of seafood and its health benefits, the use of Colocasia esculenta (L.) Schott and Xanthosoma sagittifolium (L.) Schott powder as a valid option for the nutritional and technological improvement of food products, and much more. The series provides the latest advances on the identification and characterization of emerging bioactive compounds with putative health benefits, and other functional compounds of relevance in foods as well as up-to-date information on food science, including raw materials, production, processing, distribution and consumption. Contains contributions that have been carefully selected based on their vast experience and expertise on the subject Includes updated, in-depth and critical discussions of available information, giving the reader a unique opportunity to learn Encompasses a broad view of the topics at hand

Formulating Packaging and Marketing of Natural Cosmetic Products

Formulating  Packaging  and Marketing of Natural Cosmetic Products Book
Author : Nava Dayan,Lambros Kromidas
Publisher : John Wiley & Sons
Release : 2011-06-15
ISBN : 9781118056790
Language : En, Es, Fr & De

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Book Description :

Balanced coverage of natural cosmetics, and what it really means to be "green" The use of natural ingredients and functional botanical compounds in cosmetic products is on the rise. According to industry estimates, sales of natural personal care products have exceeded $7 billion in recent years. Nonetheless, many misconceptions about natural products—for instance, what "green" and "organic" really mean—continue to exist within the industry. Formulating, Packaging, and Marketing of Natural Cosmetic Products addresses this confusion head-on, exploring and detailing the sources, processing, safety, efficacy, stability, and formulation aspects of natural compounds in cosmetic and personal care products. Designed to provide industry professionals and natural product development experts with the essential perspective and market information needed to develop truly "green" cosmetics, the book covers timely issues like biodegradable packaging and the potential microbial risks they present, the use of Nuclear Magnetic Resonance (NMR) to identify biomarkers, and chromatographic methods of analyzing natural products. A must-read for industry insiders, Formulating, Packaging, and Marketing of Natural Cosmetic Products provides the reader with basic tools and concepts to develop naturally derived formulas.

Application of Analytical Chemistry to Foods and Food Technology

Application of Analytical Chemistry to Foods and Food Technology Book
Author : Daniele Naviglio,Monica Gallo
Publisher : MDPI
Release : 2021-02-22
ISBN : 3039434608
Language : En, Es, Fr & De

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Book Description :

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.

Food Additives

Food Additives Book
Author : A. Larry Branen,P. Michael Davidson,Seppo Salminen,John Thorngate
Publisher : CRC Press
Release : 2001-11-01
ISBN : 0824741706
Language : En, Es, Fr & De

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Book Description :

Offering over 2000 useful references and more than 200 helpful tables, equations, drawings, and photographs, this book presents research on food phosphates, commercial starches, antibrowning agents, essential fatty acids, and fat substitutes, as well as studies on consumer perceptions of food additives. With contributions from nearly 50 leading international authorities, the Second Edition of Food Additives details food additives for special dietary needs, contemporary studies on the role of food additives in learning, sleep, and behavioral problems in children, safety and regulatory requirements in the U.S. and the European Union, and methods to determine hypersensitivity.

High Pressure Fluid Technology for Green Food Processing

High Pressure Fluid Technology for Green Food Processing Book
Author : Tiziana Fornari,Roumiana P. Stateva
Publisher : Springer
Release : 2014-10-31
ISBN : 3319106112
Language : En, Es, Fr & De

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Book Description :

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

Nanobiotechnology in Neurodegenerative Diseases

Nanobiotechnology in Neurodegenerative Diseases Book
Author : Mahendra Rai,Alka Yadav
Publisher : Springer Nature
Release : 2019-12-02
ISBN : 3030309304
Language : En, Es, Fr & De

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Book Description :

This book focuses on neurodegenerative diseases which have become a major threat to human health. Neurodegenerative diseases are age related disorders and have become increasingly prevalent in the elderly population in recent years. Hence, there is an urgent need to study and develop new strategies and alternative methods for the treatment of neurodegenerative diseases. This book showcases the promises that nanobiotechnology brings in research, diagnosis, and treatment of neurodegenerative diseases. It is very beneficial for varied group of readers including nanotechnologists, biotechnologists, pharmacists, medical professionals, bioengineers, biochemists and researchers working in this field. Nanobiotechnology in Neurodegenerative Diseases include various chapters including neurodegeneration and neurodegenerative diseases, nanotechnology for the rescue of neurodegenerative diseases, promising potential of nanomaterials for diagnosis and therapy of neurodegenerative diseases, nanotechnology mediated nose-to-brain drug delivery, and formulation and characterization of intranasal nanoparticles of antiretroviral drugs.

Food Preservation

Food Preservation Book
Author : Alexandru Grumezescu
Publisher : Academic Press
Release : 2016-08-31
ISBN : 0128043741
Language : En, Es, Fr & De

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Book Description :

Food Preservation, Volume Six, the latest in the Nanotechnology in the Agri-Food Industry series, discusses how nanotechnology can improve and control the growth of pathogenic and spoilage compounds to improve food safety and quality. The book includes research information on nanovesicles, nanospheres, metallic nanoparticles, nanofibers, and nanotubes, and how they are capable of trapping bioactive substances to increase and maintain the stability of compounds often sensitive under typical food processing and storage conditions. This book will be useful to a wide audience of food science research professionals and professors and students doing research in the field. Describes the effective utilization of nanostructured antimicrobials in toxicological studies and real food systems Offers research strategies for understanding opportunities in antimicrobial nanostructures and the potential challenges of their toxicity Presents diverse applications of nanostructured antimicrobials in food preservation Covers the potential benefits of nanotechnology and methods of risk assessment that ensure food safety

Food Colorants

Food Colorants Book
Author : Carmen Socaciu
Publisher : CRC Press
Release : 2007-10-24
ISBN : 9781420009286
Language : En, Es, Fr & De

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Book Description :

Drawing on the expertise of internationally known, interdisciplinary scientists and researchers, Food Colorants: Chemical and Functional Properties provides an integrative image of the scientific characteristics, functionality, and applications of color molecules as pigments in food science and technology, as well as their impact on health. The book emphasizes the structure-function relationships of pigment molecules to explain biosynthesis, modifications and degradation during storage and processing, and the effect of these changes on quality and safety. Understanding the rate and nature of degradation assists in selecting optimum processing parameters. Beginning with an overview of the physics and biochemistry of color, the book focuses on the mechanics of pigment stability and bioavailability, and antioxidant and pro-oxidant action. It reviews the influence of pigments on health and metabolism, incorporating results of in vivo and in vitro studies. It addresses the occurrence of pigment in food matrices and their stability during processing and storage. Conventional technologies as well as new, environmentally friendly methods are presented along with recent advances in biotechnology to produce colorants. There is also a chapter on novel approaches to the biosynthesis of colorants by microalgae, microorganisms, and genetic engineering. Contributions give significant attention to analytical methods and recent advances in detecting both natural and synthetic colorants, their quality, quantity, and degradation during processing and storage. The book rounds out its comprehensive coverage with a look at quality and safety risk assessments and international regulations, as well as lists of formerly and newly approved colorants and additives. Peer reviewed contributions and critical evaluations ensure a concise, systematic presentation of the relationships between the chemical nature and functional properties of various natural and synthetic pigments used to color food.

Proceedings of International Conference in Mechanical and Energy Technology

Proceedings of International Conference in Mechanical and Energy Technology Book
Author : Sanjay Yadav,D. B. Singh,P. K. Arora,Harish Kumar
Publisher : Springer Nature
Release : 2020-06-01
ISBN : 9811526478
Language : En, Es, Fr & De

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Book Description :

This book presents selected peer-reviewed papers from the International Conference on Mechanical and Energy Technologies, which was held on 7–8 November 2019 at Galgotias College of Engineering and Technology, Greater Noida, India. The book reports on the latest developments in the field of mechanical and energy technology in contributions prepared by experts from academia and industry. The broad range of topics covered includes aerodynamics and fluid mechanics, artificial intelligence, nonmaterial and nonmanufacturing technologies, rapid manufacturing technologies and prototyping, remanufacturing, renewable energies technologies, metrology and computer-aided inspection, etc. Accordingly, the book offers a valuable resource for researchers in various fields, especially mechanical and industrial engineering, and energy technologies.

Synthesis of Medicinal Agents from Plants

Synthesis of Medicinal Agents from Plants Book
Author : Ashish Tewari,Supriya Tiwari
Publisher : Elsevier
Release : 2018-04-17
ISBN : 0081022743
Language : En, Es, Fr & De

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Book Description :

Synthesis of Medicinal Agents from Plants highlights the importance of synthesizing medicinal agents from plants and outlines methods for performing it effectively. Beginning with an introduction to the significance of medicinal plants, the book goes on to provide a historical overview of drug synthesis before exploring how this can be used to successfully replicate and adapt the active agents from natural sources. Chapters then explore the medicinal properties of a number of important plants, before concluding with a discussion of the future of drugs from medicinal plants. Illustrated with real-world examples, it is a practical resource for researchers in this field. In an age of rapid environmental destruction, hundreds of medicinal plants are at risk of extinction from overexploitation and deforestation, limiting the natural resources available for active agent extraction, thereby threatening the discovery of future cures for diseases. Simultaneously, with the increasing population and advances in medical sciences, the demand for drugs is continuously increasing and cannot be met with just plants. The ability to synthetically replicate the active compounds from these plants is essential in creating an ecologically-aware, sustainable future for drug design Includes detailed coverage of therapeutic compound synthesis Uses multiple real-world examples to support content Lays out a sustainable template for the future of developing active agents from natural products

Turmeric

Turmeric Book
Author : P. N. Ravindran,K. Nirmal Babu,Kandaswamy Sivaraman
Publisher : CRC Press
Release : 2007-03-01
ISBN : 9781420006322
Language : En, Es, Fr & De

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Book Description :

For the last 6000 years turmeric has been used in Ayurvedic medicine to alleviate pain, balance digestion, purify body and mind, clear skin diseases, expel phlegm, and invigorate the blood. Nowadays, this plant has acquired great importance with its anti-aging, anti-cancer, anti-Altzheimer, antioxidant, and a variety of other medicinal properties. The need of the hour is to verify and validate the traditional uses by subjecting them to proper experimental studies. To do this effectively there needs to be a single comprehensive source of the knowledge to date. Turmeric: the genus Curcuma is the first comprehensive monographic treatment on turmeric. It covers all aspects of turmeric including botany, genetic resources, crop improvement, processing, biotechnology, pharmacology, medicinal and traditional uses, and its use as a spice and flavoring. Bringing together the premier experts in the field from India, Japan, UK, and USA, this book offers the most thorough examination of the cultivation, market trends, processing, and products as well as pharmacokinetic and medicinal properties of this highly regarded spice. While Ayurveda has known for millennia that turmeric cleanses the body, modern science has now discovered that it produces glutathione-s-transferase that detoxifies the body and therefore strengthens the liver, heart, and immune system. By comparing traditional uses with modern scientific discoveries, the text provides a complete view of the medicinal value and health benefits of turmeric. Heavily referenced with an exhaustive bibliography at the end of each chapter, the book collects and collates the currently available data on turmeric. Covering everything from cultivation to medicine, Turmeric: the Genus Curcuma serves as an invaluable reference for those involved with agriculture, marketing, processing or product development, and may function as a catalyst for future research into the health benefits and applications of turmeric.

Identification of Weeds and Their Control Measures

Identification of Weeds and Their Control Measures Book
Author : U.S. Walia,Surjit Singh
Publisher : Scientific Publishers
Release : 2010-02-02
ISBN : 9387869342
Language : En, Es, Fr & De

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Book Description :

The book entitled “Identification of Weeds and their Control Measures” contains three chapters regarding Identification characteristics, management methods as well as medicinal values of weeds. The first chapter i.e. Identification of weeds contains coloured photographs of important weeds of crops, wasteland and aquatic situations. In this chapter detailed morphological characters of weeds, association with different crops, their dispersal mechanism and growing season etc. are given. Also, important morphological characters pertaining to different weed species i.e. plant height, leaf type, root system, type of stem, growing season, branching habits, flower type and colour, fruits/seeds, habitat, means of propagation etc. are given. Control measures of individual weeds by different weed control methods is also given in detail. In second chapter, control of different weeds species i.e. grass, broad leaf and sedges growing in different crops of kharif and rabi season with different selective herbicides along with their doses and time of application has been given. In addition to field crops, control of weeds in medicinal, spice and aromatic crops as well as fodder and vegetable crops has also been given. In the third chapter, the medicinal value of important weeds/plant parts which can be used to cure different human as well as animal diseases has been discussed.

Oswaal UG CLAT Mock Test 15 Sample Question Papers For 2022 Exam Book

Oswaal UG CLAT Mock Test  15 Sample Question Papers  For 2022 Exam  Book Book
Author : Oswaal Editorial Board
Publisher : Oswaal Books and Learning Private Limited
Release : 2021-09-09
ISBN : 9354633579
Language : En, Es, Fr & De

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Book Description :

• 15 Sample Question Papers as per the latest and updated 150 Questions exam pattern & Latest solved paper 2021. • CLAT 2021 and 2020 Papers with detailed explanations • Actual Papers and Sample Question Papers – Smart Answer key with detailed explanations. • Blended Learning (Print and online support) • All Typologies of Questions included for exam oriented preparation • Tips & Tricks to crack the Exam in first attempt • NLUs 2021, 2020, 2019 & 2018 Cut-offs • NLUs ranking on the basis of NIRF 2019 & 2020 • QR Codes for detailed explanations of Sample Question Papers • CLAT 2021 First Edition was the Bestseller

Handbook on Spray Drying Applications for Food Industries

Handbook on Spray Drying Applications for Food Industries Book
Author : M. Selvamuthukumaran
Publisher : CRC Press
Release : 2019-07-12
ISBN : 0429619634
Language : En, Es, Fr & De

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Book Description :

Spray drying is a mechanical process by which materials in liquid form can be converted into solid form such as powders. It is a rapid, continuous, cost-effective, reproducible and scalable process for producing dry powders from a fluid material by atomization through an atomizer into a hot drying gas medium, usually air. The Handbook on Spray Drying Applications for Food Industries deals with recent techniques adopted in spray drying systems for drying a vast array of food products, novel and emerging tools used for spray drying of antioxidant rich products, optimized conditions used for extraction and production of herbal powders by using spray drying techniques, and problems encountered during spray drying of acid and sugar rich foods and also various herbal powders. The book discusses the encapsulation of flavors by using the spray drying process providing a comparison with other encapsulation techniques. It reviews the retention of bioactive compounds and the effect of different parameters on bioactive compounds during spray drying of juice. Moreover, the book explains the effect of novel approaches of spray drying on nutrients. The book addresses strategies adopted for retention of nutrients and survival of probiotic bacteria during spray drying processing. It also identifies packaging material needed for enhanced product stability. The safety and quality aspects of manufacturing spray dried food products are discussed. Key Features: Describes the design of high performance spray drying systems Highlights the strategy adopted for maximizing the yield potential of various spray dried food products Discusses strategies adopted for retention of nutrients and survival of probiotic bacteria during spray drying process Contains charts, procedure flow sheets, tables, figures, photos, and a list of spray drying equipment suppliers This book will benefit entrepreneurs, food scientists, academicians and students by providing in-depth knowledge about spray drying of foods for quality retention and also for efficient consumer acceptability of finished products.

Consumer s Guide to Dietary Supplements and Alternative Medicines

Consumer s Guide to Dietary Supplements and Alternative Medicines Book
Author : W. Marvin Davis
Publisher : CRC Press
Release : 2006-09-26
ISBN : 9780789030412
Language : En, Es, Fr & De

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Book Description :

Learn the benefits—and hazards—of certain dietary supplements The term “dietary supplement” can include vitamins, minerals, herbal, and botanical products. Consumers freely use supplements for the promoted claims of benefits, but often without consideration of the potential risks. The Consumer's Guide to Dietary Supplements and Alternative Medicines is a critical, balanced look at the different classes of supplement products and whether many claims of benefits are true or simply product hype. Respected supplement authority Dr. W. Marvin Davis exposes what is truth, what is fiction, and what is not known for many supplements you may be taking. If you take dietary supplements—or even think about taking them—this book clears the mystery behind the product claims. The term “dietary supplement” can include vitamins, minerals, herbal, and botanical products. Consumers freely use supplements for the promoted claims of benefits, but often without consideration of the potential risks. The Consumer's Guide to Dietary Supplements and Alternative Medicines is a critical, balanced look at the different classes of supplement products and whether many claims of benefits are true or simply product hype. This book, by respected supplement authority Dr. W. Marvin Davis, exposes what is truth, what is fiction, and what is not known for many supplements you may be taking. If you take dietary supplements—or even think about taking them—this book clears the mystery behind the product claims. The Consumer's Guide to Dietary Supplements and Alternative Medicines brings you the benefit of Dr. Davis's extensive knowledge about physicians, the pharmaceutical industry, and research in pharmacology and toxicology in order to shatter misconceptions about supplements and the supplement industry. The book's no-nonsense discussion about this much-hyped industry is even-handed and straightforward, and provides clear-headed advice every consumer of supplements needs. The guide explores various supplements' interactions with prescription drugs, the placebo effect as a factor for beneficial claims, historical instances of supplements that have proved hazardous to consumers, and receiving directions for supplement use from an unconventional medical/healthcare practitioner. It clearly explains the potentials of supplements through the use of illustrative clinical case studies from medical literature in simplified, easy to understand language. This extensive source is comprehensively referenced and includes tables of supplements with their possible benefits and hazards. The Consumer's Guide to Dietary Supplements and Alternative Medicines exposes the truth about: therapeutic fundamentals of supplements why there is strong resistance to supplements as unconventional remedies by physicians the pharmaceutical industry’s perspective on supplements six major myths about dietary supplements liver “support” remedies soy formulations cancer “cures” the “fountain of youth” actions of hormonal and antioxidant products vitamins, minerals, amino acids, and enzymes new biochemicals—such as alpha-lipoic acid and choline derivatives carotenoids, anthocyanins, and flavonoids aloe vera the unappreciated pharmacology of ascorbate historical instances in which consumers have avoided catastrophe the future of the supplement field much, much more! The Consumer's Guide to Dietary Supplements and Alternative Medicines may be the best available resource of important information for every concerned, health-conscious consumer considering dietary supplements of any kind.

Food Facts And Principles

Food  Facts And Principles Book
Author : N. Shakuntala O. Manay
Publisher : New Age International
Release : 2001
ISBN : 9788122413250
Language : En, Es, Fr & De

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Book Description :

The Book Deals With Foods From The Point Of View Of Cultural Practices In India. Each Food Is Discussed From The Point Of Its Production, Processing And Utilization In The Indian Context. Foods Of Special Importance In The Indian Diet Like Pulses, Spices And Nuts Are Considered At Length. The Book Gives A Comprehensive Account Of Foods And Their Products With Regard To Production, Composition, Nutritive Value, Uses And Preservation. Indigenous Food Preparations Based On Fermented Rice And Pulse, Milk And Indian Confectionery Have Been Discussed. Various Laws Issued By The Government To Control Food Quality Are Highlighted. Food Is More Than Nutrients. In Addition To Nursing Our Body And Promoting Good Health, Foods Have An Affect On Our Mind, Emotion And Spiritual Life. There Is Of Late, A Great Awareness In The Relationship Of Food And Spiritual Life. Hence, A New Chapter On Nutrition, Health And Food Consciousness Is Included In The Second Edition.

Post Harvest Management And Production Of Important Horticultural Crops

Post Harvest Management And Production Of Important Horticultural Crops Book
Author : Tridib Kumar Goswami,Amit Nath,Shukadev Mangaraj,Jitendra Chauhan
Publisher : Scientific Publishers
Release : 2015-01-01
ISBN : 938623727X
Language : En, Es, Fr & De

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Book Description :

The book describes various recent technological interventions in production, handling and processing of important horticultural crops and also discusses the various methods to extend the shelf life as well as development of different value added products including important spices and other uses. Importance of horticulture in Indian context, growth pattern, area and production, and its role in human nutrition are discussed in this book.

Microbial Fermentation and Enzyme Technology

Microbial Fermentation and Enzyme Technology Book
Author : Hrudayanath Thatoi,Pradeep K. Das Mohapatra,Sonali Mohapatra,Keshab C. Mondal
Publisher : CRC Press
Release : 2020-04-29
ISBN : 0429592167
Language : En, Es, Fr & De

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Book Description :

The discovery of enzymes as biocatalysts has led to various biotechnological developments. The capability of enzymes to catalyse various chemical reactions both in vivo and in vitro has led them to applications in various industries, such as food, feed, pharmaceutical, diagnostics, detergent, textile, paper, leather, and fine chemical industries. Microbial Fermentation and Enzyme Technology mainly focuses on production and application of enzymes in various industries. Further, it also discusses recent developments in enzyme engineering particularly those involved in creating and improving product formations through enzyme and fermentation technology. Salient features: Includes current research and developments in the area of microbial aspects in different fields like food, chemicals, pharmaceutical, bioprocess, etc. Discusses various enzymes that are used in refinement of environmental pollutions and its application in different industrial sectors Focuses on production and application of enzymes in various industries Highlights recent developments in enzyme engineering with respect to its application in textile, pharmaceutical, nanobiotechnology, bioremediation and many other related fields.

Proceedings of the National Conference on Utilization of Bioresources

Proceedings of the National Conference on Utilization of Bioresources Book
Author : A. Sree
Publisher : Allied Publishers
Release : 2002
ISBN : 9788177643671
Language : En, Es, Fr & De

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Book Description :

Download Proceedings of the National Conference on Utilization of Bioresources book written by A. Sree, available in PDF, EPUB, and Kindle, or read full book online anywhere and anytime. Compatible with any devices.