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Plant Extracts In Food Applications

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Plant Extracts Applications in the Food Industry

Plant Extracts  Applications in the Food Industry Book
Author : Shabir Ahmad Mir,Annamalai Manickavasagan,Manzoor Ahmad Shah
Publisher : Academic Press
Release : 2021-12-04
ISBN : 0128224932
Language : En, Es, Fr & De

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Book Description :

Plant Extracts in Food Applications is the first book of its kind focusing on the application of plant extracts in the food industry. Topics cover sources, extraction and encapsulation techniques, the chemistry and stability of plant extracts, antimicrobials, preservatives, nutrient enhancers, enzymes, flavoring and coloring agents, packaging aid, health benefits, opportunities and the challenges surrounding the use of plant extracts 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. 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. Presents chapters that deal with different sources of plant extracts and their applications in the food industry Covers the various extraction procedures which are used for plant extracts Includes the health benefits and stability of plant extracts Provides the role of plant extracts for shelf life enhancement, packaging aid, and as flavoring and coloring agents

Active Packaging for Various Food Applications

Active Packaging for Various Food Applications Book
Author : M. Selvamuthukumaran
Publisher : CRC Press
Release : 2021-10-07
ISBN : 1000442497
Language : En, Es, Fr & De

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Book Description :

Microbial attacks occur on food surfaces even when the food is packaged. This can be attributed to moisture permeability in the packaging materials and other environmental conditions. Therefore, active agents like antimicrobial components and antioxidants must be incorporated into the packaging system; these active agents function by enhancing the stability of the product to a greater extent. Implementing an active packaging system ensures the safety and quality aspects of packaged foods so that consumers may use the products without worry. Active Packaging for Various Food Applications addresses the significance of active packaging for enhancing the quality and safety of various packaged foods. This book discusses extending the shelf life of various food products by incorporating various active packaging systems. It also addresses bioactive materials used for packing food products and applications of nanomaterials in an active packaging system. Key Features: Describes the uses of active packaging materials for various food processing industries like dairy, cereals, fruits and vegetables, meat, etc. Explains the application of biosensors for the detection of spoilage of active packed food products Discusses the importance of active packaging techniques for retaining antioxidants and micro as well as macronutrients Highlights the importance of active packaging of foods and its advantages This book is a great source for academicians, scientists, research scholars, and food industry personnel because it sheds light on the recent techniques used in active packaging systems for enhancing quality aspects.

The Benefits of Plant Extracts for Human Health

The Benefits of Plant Extracts for Human Health Book
Author : Charalampos Proestos
Publisher : MDPI
Release : 2021-01-13
ISBN : 3039438514
Language : En, Es, Fr & De

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Book Description :

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.

Food Applications of Nanotechnology

Food Applications of Nanotechnology Book
Author : Gustavo Molina,Inamuddin,Franciele Maria Pelissari,Abdullah Mohamed Asiri
Publisher : CRC Press
Release : 2019-08-29
ISBN : 1000022978
Language : En, Es, Fr & De

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Book Description :

Nanotechnology has developed remarkably in recent years and, applied in the food industry, has allowed new industrial advances, the improvement of conventional technologies, and the commercialization of products with new features and functionalities. This progress offers the potential to increase productivity for producers, food security for consumers and economic growth for industries. Food Applications of Nanotechnology presents the main advances of nanotechnology for food industry development. The fundamental concepts of the technique are presented, followed by examples of application in several sectors, such as the enhancement of flavor, color and sensory characteristics; the description of the general concepts of nano-supplements, antimicrobial nanoparticles and other active compounds into food; and developments in the field of packaging, among others. In addition, this work updates readers on the industrial development and the main regulatory aspects for the safety and commercialization of nanofoods. Features: Provides a general overview of nanotechnology in the food industry Discusses the current status of the production and use of nanomaterials as food additives Covers the technological developments in the areas of flavor, color and sensory characteristics of food and food additives Reviews nanosupplements and how they provide improvements in nutritional functionality Explains the antibacterial properties of nanoparticles for food applications This book will serve food scientists and technologists, food engineers, chemists and innovators working in food or ingredient research and new product development. Gustavo Molina is associate professor at the UFVJM (Diamantina—Brazil) in Food Engineering and head of the Laboratory of Food Biotechnology and conducts scientific and technical research. His research interests are focused on industrial biotechnology. Dr. Inamuddin is currently working as assistant professor in the chemistry department of Faculty of Science, King Abdulaziz University, Jeddah, Saudi Arabia. He is also a permanent faculty member (assistant professor) at the Department of Applied Chemistry, Aligarh Muslim University, Aligarh, India. He has extensive research experience in multidisciplinary fields of analytical chemistry, materials chemistry, and electrochemistry and, more specifically, renewable energy and environment. Prof. Abdullah M. Asiri is professor of organic photochemistry and has been the head of the chemistry department at King Abdulaziz University since October 2009, as well as the director of the Center of Excellence for Advanced Materials Research (CEAMR) since 2010. His research interest covers color chemistry, synthesis of novel photochromic and thermochromic systems, synthesis of novel coloring matters and dyeing of textiles, materials chemistry, nanochemistry and nanotechnology, polymers, and plastics. Franciele Maria Pelissari graduated in Food Engineering; earned her master’s degree (2009) at the University of Londrina (UEL), Londrina, Brazil; and her PhD (2013) at the University of Campinas (Unicamp), Campinas, Brazil. Since 2013, she has been associate professor at the Institute of Science and Technology program at the Federal University of Jequitinhonha and Mucuri (UFVJM), Diamantina, Brazil, in Food Engineering, and also full professor in the graduate program in Food Science and Technology.

Antioxidants in Foods and Its Applications

Antioxidants in Foods and Its Applications Book
Author : Emad Shalaby,Ghada Mostafa Azzam
Publisher : BoD – Books on Demand
Release : 2018-07-11
ISBN : 178923378X
Language : En, Es, Fr & De

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Book Description :

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 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.

Plant Extracts

Plant Extracts Book
Author : Raffaele Capasso,Lorenzo Di Cesare Mannelli
Publisher : MDPI
Release : 2021-04-29
ISBN : 3039439871
Language : En, Es, Fr & De

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Book Description :

Plant extracts are widely used for therapeutic purposes. The vegetal origin of these products satisfies people’s desire to cure themselves with natural drugs; this aspect, together with effectiveness and regulatory opportunities, is the base of the broad modern use of medicinal plants. Traditional uses and novel biological effects allow the availability of an extraordinarily high number of different compounds with formidable therapeutic potential. Nevertheless, pitfalls are hidden behind poor pharmacological and toxicological knowledge of plant extracts, nonstandardized methods of extraction, and undefined and nonrepeatable qualitative and quantitative composition. In this context, novel experimental studies on plant products and appreciated and are necessary to reinforce the scientific soundness of phytotherapy. This book aims to respond to this medical need comprehensively highlighting the newest discoveries in vegetal resources with an emphasis on pharmacological activity.

Plant Extracts

Plant Extracts Book
Author : Cristina Delerue Matos,Francisca Rodrigues
Publisher : Mdpi AG
Release : 2022-01-25
ISBN : 9783036528779
Language : En, Es, Fr & De

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Book Description :

Society has recently demonstrated a high level of awareness and responsibility concerning environmental issues. The interest in bioactive compounds extracted from natural sources has increased due to their potential application as active ingredients in several industries, particularly the cosmetic, food, and pharmaceutical industries. Plants are rich sources of phenolic compounds that have been widely studied due to their health-promoting properties, namely antioxidant, anti-carcinogenic, and anti-inflammatory activities, among others. Extraction is usually the limiting analytical step in the yield of bioactive compounds. From a green point of view, many extraction techniques have been employed as potential candidates to replace conventional methods, such as ultrasound-assisted extraction (UAE), pressurized liquid extraction (PLE), microwave-assisted extraction (MAE), supercritical fluid extraction (SFE), pulsed electric field extraction, and enzyme-assisted extraction. In this Special Issue, we focus our attention on the chemical characterization of plant extracts and their bioactive composition, focusing also on in-vitro cell assays and molecular tools. The issue comprises original research articles, as well as a review, on topics such as phenolic profile, radical scavenging capacity, in vitro cell assays, comet assay, and antimicrobial capacity. We close this Special Issue with a review paper that focuses on the pharmacological activities of quercetin, one of the principal polyphenols. With this, we aim to provide a contemporary overview of the advantages of bioactive compounds extracted from plants.

The Benefits of Plant Extracts for Human Health

The Benefits of Plant Extracts for Human Health Book
Author : Charalampos Proestos
Publisher : Unknown
Release : 2021
ISBN : 9783039438525
Language : En, Es, Fr & De

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Book Description :

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.

Novel Enzyme Technology for Food Applications

Novel Enzyme Technology for Food Applications Book
Author : R Rastall
Publisher : Elsevier
Release : 2007-09-21
ISBN : 184569371X
Language : En, Es, Fr & De

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Book Description :

The food industry is constantly seeking advanced technologies to meet consumer demand for nutritionally balanced food products. Enzymes are a useful biotechnological processing tool whose action can be controlled in the food matrix to produce higher quality products. Written by an international team of contributors, Novel enzyme technology for food applications reviews the latest advanced methods to develop specific enzymes and their applications. Part one discusses fundamental aspects of industrial enzyme technology. Chapters cover the discovery, improvement and production of enzymes as well as consumer attitudes towards the technology. Chapters in Part two discuss enzyme technology for specific food applications such as textural improvement, protein-based fat replacers, flavour enhancers, and health-functional carbohydrates. Novel enzyme technology for food applications is a standard reference for all those in industry and academia concerned with improving food products with this advanced technology. Reviews the latest advanced methods to develop specific enzymes Discusses ways of producing higher quality food products Explores the improvement and production of enzymes

Handbook of Plant Food Phytochemicals

Handbook of Plant Food Phytochemicals Book
Author : Brijesh K. Tiwari,Nigel P. Brunton,Charles Brennan
Publisher : John Wiley & Sons
Release : 2013-01-02
ISBN : 1118464680
Language : En, Es, Fr & De

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Book Description :

Phytochemicals are plant derived chemicals which may bestowhealth benefits when consumed, whether medicinally or as part of abalanced diet. Given that plant foods are a major component of mostdiets worldwide, it is unsurprising that these foods represent thegreatest source of phytochemicals for most people. Yet it is onlyrelatively recently that due recognition has been given to theimportance of phytochemicals in maintaining our health. Newevidence for the role of specific plant food phytochemicals inprotecting against the onset of diseases such as cancers and heartdisease is continually being put forward. The increasing awarenessof consumers of the link between diet and health has exponentiallyincreased the number of scientific studies into the biologicaleffects of these substances. The Handbook of Plant Food Phytochemicals provides acomprehensive overview of the occurrence, significance and factorseffecting phytochemicals in plant foods. A key of objective of thebook is to critically evaluate these aspects. Evaluation ofthe evidence for and against the quantifiable health benefits beingimparted as expressed in terms of the reduction in the risk ofdisease conferred through the consumption of foods that are rich inphytochemicals. With world-leading editors and contributors, the Handbook ofPlant Food Phytochemicals is an invaluable, cutting-edgeresource for food scientists, nutritionists and plant biochemists.It covers the processing techniques aimed at the production ofphytochemical-rich foods which can have a role indisease-prevention, making it ideal for both the food industry andthose who are researching the health benefits of particular foods.Lecturers and advanced students will find it a helpful and readableguide to a constantly expanding subject area.

Plant Phenolics in Sustainable Agriculture

Plant Phenolics in Sustainable Agriculture Book
Author : Rafiq Lone,Razia Shuab,Azra N. Kamili
Publisher : Springer Nature
Release : 2020-08-28
ISBN : 9811548900
Language : En, Es, Fr & De

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Book Description :

This book presents the latest research on plant phenolics, offering readers a detailed, yet comprehensive account of their role in sustainable agriculture. It covers a diverse range of topics, including extraction processes; the role of plant phenolics in growth and development; plant physiology; post-harvesting technologies; food preservation; environmental, biotic and abiotic stress; as well as nutrition and health. Further the book provides readers with an up-to-date review of this dynamic field and sets the direction for future research. Based on the authors’ extensive experience and written in an engaging style, this highly readable book will appeal to scholars from various disciplines. Bringing together work from leading international researchers, it is also a valuable reference resource for academics, researchers, students and teachers wanting to gain insights into the role of plant phenolics in sustainable agriculture.

Functional Foods and Biotechnology

Functional Foods and Biotechnology Book
Author : Kalidas Shetty,Dipayan Sarkar
Publisher : CRC Press
Release : 2020-04-13
ISBN : 1000760642
Language : En, Es, Fr & De

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Book Description :

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

Natural Product Extraction

Natural Product Extraction Book
Author : Mauricio A. Rostagno,Juliana M. Prado
Publisher : Royal Society of Chemistry
Release : 2013
ISBN : 1849736065
Language : En, Es, Fr & De

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Book Description :

Natural products are used by food, pharmaceutical and cosmetics industries, so that extraction technologies and potential applications for plant extracts are of interest for many research areas and industrial areas. This book is intended to give a holistic, in-depth view of the techniques available for the extraction of natural products. Besides of conventional techniques, the use of ultrasounds, microwaves, pressurized liquids and supercritical fluids will be discussed in detail. Their fundaments, process parameters and applications will be explored. Examples and case studies will be used to give a balanced outline of recent applications and potential uses of each technique. Furthermore, the most recent trends for the extraction of natural products will also be discussed, including the use of combinatory and hyphenated techniques.

Microbes in the Spotlight

Microbes in the Spotlight Book
Author : A. Méndez-Vilas
Publisher : Universal-Publishers
Release : 2016-06-28
ISBN : 1627346120
Language : En, Es, Fr & De

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Book Description :

Microbes in the Spotlight: Recent Progress in the Understanding of Beneficial and Harmful Microorganisms contains a selection of papers presented at the VI International Conference on Environmental, Industrial and Applied Microbiology - BioMicroWorld2015 (Barcelona, Spain). This book offers the outcomes of completed and outgoing research works and experiences of several microbiology research groups across the world. The volume is divided into the following sections: --Agricultural and environmental microbiology. Biodeterioration, biodegratation, bioremediation --Food microbiology --Medical microbiology. Antimicrobial agents and chemotherapy. Antimicrobial resistance --Industrial microbiology. Microbial production of high-value products --Biotechnologically relevant enzymes and proteins --Methods and technology development --Microbial physiology Readers will find this book a useful opportunity to keep up with the latest research results, insights and advances in the microbiology field.

Biostimulants Exploring Sources and Applications

Biostimulants  Exploring Sources and Applications Book
Author : Naleeni Ramawat,Vijay Bhardwaj
Publisher : Springer Nature
Release : 2022-05-24
ISBN : 9811670803
Language : En, Es, Fr & De

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Book Description :

This edited book is a comprehensive compilation highlighting sources of biostimulants, their production, influence on plant growth and development, and regulatory status of plant biostimulants for better understanding and opening new vistas for future research. Biostimulants, the biological formulations are known to meliorate the plants growth and vigour, improve nutritional efficiency along with maintaining their well-being mainly via providing protection against a wide range of infections. Both horticultural as well as agricultural crops involve the utilization of the biostimulants. Fulvic and humic acids, nitrogen-containing compounds, protein hydrolysates, favourable bacteria and fungi, and extracts of seaweed are the chief active components of these. The major driving force for these materials is the organic farming industry and demand for sustainable crop production. This book will be of great interest to researchers, teachers, climate change scientists, capacity builders, and policy makers. Moreover, this book does the work of a supplementary reading for students in various fields such as agriculture, soil science, ecology, environmental science and forestry at undergraduate as well as graduate level. This will be a gainful read for national and international agricultural scientists and the policy makers. • Elaborates on biostimulants induced influence of plant growth and development • Covers all aspects of biostimulants sources and its role in plant life in detail • Discusses evidence based approach in biostimulants sources and its useful applications in plants

Bioactive Dietary Factors and Plant Extracts in Dermatology

Bioactive Dietary Factors and Plant Extracts in Dermatology Book
Author : Ronald Ross Watson,Sherma Zibadi
Publisher : Springer Science & Business Media
Release : 2012-11-28
ISBN : 1627031677
Language : En, Es, Fr & De

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Book Description :

The role of Bioactive Dietary Factors and Plant Extracts in Preventive Dermatology provides current and concise scientific appraisal of the efficacy of foods, nutrients, herbs, and dietary supplements in preventing dermal damage and cancer as well as improving skin health. This important new volume reviews and presents new hypotheses and conclusions on the effects of different bioactive foods and their components derived particularly from vegetables, fruits, and herbs. Primary emphasis is on treatment and prevention of dermal damage focusing on skin cancers with significant health care costs and mortality. Bioactive Dietary Factors and Plant Extracts in Preventive Dermatology brings together expert clinicians and researchers working on the different aspects of supplementation, foods, and plant extracts and nutrition and skin health. Their expertise provides the most current knowledge in the field and will serve as the foundation for advancing future research.

Nanomaterials for Drug Delivery and Therapy

Nanomaterials for Drug Delivery and Therapy Book
Author : Alexandru Mihai Grumezescu
Publisher : William Andrew
Release : 2019-03-14
ISBN : 0128166290
Language : En, Es, Fr & De

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Book Description :

Nanomaterials for Drug Delivery and Therapy presents recent advances in the field of nanobiomaterials and their important applications in drug delivery, therapy and engineering. The book offers pharmaceutical perspectives, exploring the development of nanobiomaterials and their interaction with the human body. Chapters show how nanomaterials are used in treatments, including neurology, dentistry and cancer therapy. Authored by a range of contributors from global institutions, this book offers a broad, international perspective on how nanotechnology-based advances are leading to novel drug delivery and treatment solutions. It is a valuable research resource that will help both practicing medics and researchers in pharmaceutical science and nanomedicine learn more on how nanotechnology is improving treatments. Assesses the opportunities and challenges of nanotechnology-based drug delivery systems Explores how nanotechnology is being used to create more efficient drug delivery systems Discusses which nanomaterials make the best drug carriers

Functionalizing Carbohydrates for Food Applications

Functionalizing Carbohydrates for Food Applications Book
Author : Milda E. Embuscado
Publisher : DEStech Publications, Inc
Release : 2014-01-03
ISBN : 1605950386
Language : En, Es, Fr & De

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Book Description :

How to modify and produce customized carbohydrates for foods Applications to flavor and nutrient delivery, texturizing and food quality improvement Details on designing and manufacturing carbohydrate delivery systems This book, written by leading food chemists, systematically explains the chemistry and engineering of new starch-based polymers and carbohydrates and shows how they are used to improve food texture and also to function as carriers for flavors and bioactive compounds. The book contains original investigations of strategies to modify food carbohydrates for refining product formulations and improving processing. Also included are detailed treatments of how such delivery systems are manufactured and tested. Key words: gums, encapsulation, celluloses, starches, polysaccharide, rheology, emulsion technology, bioactive, flavor delivery systems.

Herbs Spices and Medicinal Plants

Herbs  Spices and Medicinal Plants Book
Author : Mohammad B. Hossain,Nigel P. Brunton,Dilip K. Rai
Publisher : John Wiley & Sons
Release : 2020-11-16
ISBN : 1119036615
Language : En, Es, Fr & De

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Book Description :

The latest research on the health benefits and optimal processing technologies of herbs and spices This book provides a comprehensive overview of the health benefits, analytical techniques used, and effects of processing upon the physicochemical properties of herbs and spices. Presented in three parts, it opens with a section on the technological and health benefits of herbs and spices. The second part reviews the effect of classical and novel processing techniques on the properties of herbs/spices. The third section examines extraction techniques and analytical methodologies used for herbs and spices. Filled with contributions from experts in academia and industry, Herbs, Spices and Medicinal Plants: Processing, Health Benefits and Safety offers chapters covering thermal and non-thermal processing of herbs and spices, recent developments in high-quality drying of herbs and spices, conventional and novel techniques for extracting bioactive compounds from herbs and spices, and approaches to analytical techniques. It also examines purification and isolation techniques for enriching bioactive phytochemicals, medicinal properties of herbs and spices, synergy in whole-plant medicine, potential applications of polyphenols from herbs and spices in dairy products, biotic and abiotic safety concerns, and adverse human health effects and regulation of metal contaminants in terrestrial plant-derived food and phytopharmaceuticals. Covers the emerging health benefits of herbs and spices, including their use as anti-diabetics, anti-inflammatories, and anti-oxidants Reviews the effect of classical and novel processing techniques on the properties of herbs and spices Features informed perspectives from noted academics and professionals in the industry Part of Wiley's new IFST Advances in Food Science series Herbs, Spices and Medicinal Plants is an important book for companies, research institutions, and universities active in the areas of food processing and the agri-food environment. It will appeal to food scientists and engineers, environmentalists, and food regulatory agencies.