Curcumin in Food, Pharma and Cosmetics

Curcumin in Food, Pharma and Cosmetics
A Book

by Aditya Nayak

  • Publisher : Academic Press
  • Release : 2021-05-29
  • Pages : 153
  • ISBN : 9780128221426
  • Language : En, Es, Fr & De
GET BOOK

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
A Book

by Fidel Toldra

  • Publisher : Elsevier
  • Release : 2021-07-24
  • Pages : 376
  • ISBN : 0323850391
  • Language : En, Es, Fr & De
GET BOOK

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

Nanotechnological Approaches in Food Microbiology

Nanotechnological Approaches in Food Microbiology
A Book

by Sanju Bala Dhull,Prince Chawla,Ravinder Kaushik

  • Publisher : CRC Press
  • Release : 2020-12-27
  • Pages : 494
  • ISBN : 1000283046
  • Language : En, Es, Fr & De
GET BOOK

Nanotechnology has gained attention in all aspects of modern science, having vital applications in the food chain, storage, quality monitoring, processing, preservation, and packaging. The global population is increasing rapidly, therefore there is a requirement to produce food products in a more proficient, non-toxic, and sustainable way. Food scientists and microbiologists are interested in food safety and quality assurance to produce excellent-quality food free of food pathogens Nanotechnological Approaches in Food Microbiology provides a systematic introduction and comprehensive information about practical approaches and characteristic features related to the significant applications of nanotechnology in food microbiology, including, nano-starch films, nanoemulsions, biogenic nanoparticles, and nanocapsules. The book will explore details about metal nanoparticle synthesis, characterization, mathematical modeling, kinetic studies, and their antimicrobial approaches. Key Features: Includes comprehensive knowledge on metal nanoparticle synthesis, characterization, mathematical modeling, kinetic studies and their antimicrobial approaches Lays out concepts of essential oil nanoemulsion and their potential antimicrobial applications Deals with the latest development in nano-starch composite biofilms containing bioactive constituents to inhibit pathogenic microbes Explores the nanocapsules as potential antimicrobial agents in food. Provides information regarding new biogenic nano-antimicrobials developed for the food safety and quality assurance This book will educate readers on the aspects of nanotechnology in food safety and quality assurance. Nanoemulsions, nanohydrogels, metal nanoparticles, nano-starch films, nanocapsules and nano-antimicrobials are the emerging essentials of nanotechnology that are used to preserve the food at greater extent. This book should be of interest to a large and varied audience of researchers in academia, industry, food processing, preservation, packaging, microbiology and policy regulations.

Synthesis of Medicinal Agents from Plants

Synthesis of Medicinal Agents from Plants
A Book

by Ashish Tewari,Supriya Tiwari

  • Publisher : Elsevier
  • Release : 2018-04-17
  • Pages : 368
  • ISBN : 0081022743
  • Language : En, Es, Fr & De
GET BOOK

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

Nanoencapsulation of Food Ingredients by Specialized Equipment

Nanoencapsulation of Food Ingredients by Specialized Equipment
Volume 3 in the Nanoencapsulation in the Food Industry series

by Anonim

  • Publisher : Academic Press
  • Release : 2019-10-24
  • Pages : 478
  • ISBN : 0128156724
  • Language : En, Es, Fr & De
GET BOOK

Nanoencapsulation of Food Ingredients by Specialized Equipment, Third Edition, a new volume in the Nanoencapsulation in the Food Industry series provides an overview of specialized developed equipment for the nanoencapsulation of food ingredients. Electro-spinning, electro-spraying, nano-spray dryer, micro/nano-fluidics systems and sonication devices are just some of the equipment analyzed in the book. Each chapter reviews the mechanisms of innovative devices for preparation of nanostructures, exploring the key factors in each device to control the efficiency of nanoencapsulation and revealing the morphologies and properties of nanoencapsulated ingredients produced by each equipment. Authored by a team of global experts in the fields of nano and microencapsulation of food, nutraceutical, and pharmaceutical ingredients, this title is of great value to those engaged in the various fields of of nanoencapsulation. Thoroughly explores the mechanisms of nanoencapsulation by specialized equipment Elucidates the key factors in each device to control the efficiency of nanoencapsulation Discusses the morphologies and properties of nanoencapsulated ingredients produced by each equipment

Natural and Artificial Flavoring Agents and Food Dyes

Natural and Artificial Flavoring Agents and Food Dyes
A Book

by Alexandru Mihai Grumezescu,Alina Maria Holban

  • Publisher : Academic Press
  • Release : 2017-09-15
  • Pages : 566
  • ISBN : 0128112697
  • Language : En, Es, Fr & De
GET BOOK

Natural and Artificial Flavoring Agents and Dyes, Volume 7 in the Handbook of Food Bioengineering series, examines the use of natural vs. artificial food dyes and flavors, highlighting some of the newest production and purification methods. This solid resource explores the most recent trends and benefits of using natural agents over artificial in the production of foods and beverages. Using the newest technologies and evidence-based research methods, the book demonstrates how natural flavoring agents and dyes can be produced by plants, microorganisms and animals to produce higher quality foods that are more economical and safe to the consumer. Explores the most common natural compounds and how to utilize them with cutting edge technologies Includes information on the purification and production processes under various conditions Presents the latest research to show benefits of using natural additives

Nutraceuticals

Nutraceuticals
A Book

by Alexandru Grumezescu

  • Publisher : Academic Press
  • Release : 2016-11-08
  • Pages : 890
  • ISBN : 0128043768
  • Language : En, Es, Fr & De
GET BOOK

Nutraceuticals, the fourth volume in the Nanotechnology in the Agri-Food Industry series, is an invaluable resource for anyone in the food industry who needs the most current information about scientific advances in this field. Nutraceuticals are gaining significant attention because of their apparent safety, as well as their nutritional and therapeutic uses. Scientific indications have reinforced dietary interposition as an effective implement for a healthy lifestyle. Bioactive components have been shown to exhibit antioxidant, anti-inflammatory, antimicrobial, hypocholesterolemic, hypoglycemic, anti-mutagenic, and anti-carcinogenic roles in the living system. Research professionals, professors, and students will all find this book useful. Includes the most up-to-date research on nanotechniques and the applications most useful in the food industry Presents various natural and synthetic polymer-based nanoparticulate systems and their conjugates to the food industry including proteins, lipids, carbohydrates, and other biopolymers for applications Provides uses of nanoparticle uptake in ingredients as well as the potential side effects of nanoparticle carriers Covers potential benefits and methods of risk assessment for food safety

Biopolymer-Based Formulations

Biopolymer-Based Formulations
Biomedical and Food Applications

by Kunal Pal,Indranil Banerjee,Preetam Sarkar,Doman Kim,Win-Peng Deng,Navneet Kumar Dubey,Kaustav Majumder

  • Publisher : Elsevier
  • Release : 2020-01-18
  • Pages : 966
  • ISBN : 0128168986
  • Language : En, Es, Fr & De
GET BOOK

Biopolymer-Based Formulations: Biomedical and Food Applications presents the latest advances in the synthesis and characterization of advanced biopolymeric formulations and their state-of-the-art applications across biomedicine and food science. Sections cover the fundamentals, applications, future trends, environmental, ethical and medical considerations, and biopolymeric architectures that are organized in nano, micro and macro scales. The final section of the book focuses on novel applications and recent developments. This book is an essential resource for researchers, scientists and advanced students in biopolymer science, polymer science, polymer chemistry, polymer composites, plastics engineering, biomaterials, materials science, biomedical engineering, and more. It will also be of interest to R&D professionals, scientists and engineers across the plastics, food, biomedical and pharmaceutical industries. Provides in-depth coverage of methods for the characterization of the physical properties of biopolymeric architectures Supports a range of novel applications, including scaffolds, implant coatings, drug delivery, and nutraceutical encapsulation systems Includes the use of experimental data and mathematical modeling, thus enabling the reader to analyze and compare the properties of different polymeric gels

Polymeric Gels

Polymeric Gels
Characterization, Properties and Biomedical Applications

by Kunal Pal,Indranil Banerjee

  • Publisher : Woodhead Publishing
  • Release : 2018-06-15
  • Pages : 568
  • ISBN : 0081021801
  • Language : En, Es, Fr & De
GET BOOK

Polymeric Gels: Characterization, Properties and Biomedical Applications covers the fundamentals and applications of polymeric gels. Particular emphasis is given to their synthesis, properties and characteristics, with topics such as natural, synthetic, and smart polymeric gels, medical applications, and advancements in conductive and magnetic gels presented. The book covers the basics and applications of hydrogels, providing readers with a comprehensive guide on the types of polymeric gels used in the field of biomedical engineering. Provides guidance for decisions on the suitability and appropriateness of a synthetic route and characterization technique for particular polymeric networks Analyzes and compares experimental data Presents in-depth information on the physical properties of polymeric gels using mathematical models Uses an interdisciplinary approach to discuss potential new applications for both established polymeric gels and recent advances

Current Developments in Biotechnology and Bioengineering

Current Developments in Biotechnology and Bioengineering
Sustainable Food Waste Management: Resource Recovery and Treatment

by Jonathan Wong,Guneet Kaur,Mohammad Taherzadeh,Ashok Pandey,Katia Lasaridi

  • Publisher : Elsevier
  • Release : 2020-11-25
  • Pages : 446
  • ISBN : 012819149X
  • Language : En, Es, Fr & De
GET BOOK

Current Developments in Biotechnology and Bioengineering: Sustainable Food Waste Management: Resource Recovery and Treatment covers the latest methods of food waste management and resource recovery from a sustainability perspective and is suitable for universities, municipalities, and companies working in the field. This book provides a comprehensive account of food waste chemistry, the latest techniques for food waste treatment and recycling, sustainability assessment (social, economic, environmental), and challenges in food waste management. The book explores recycling to value-added products using sustainable concepts and methodologies, and is useful as a course or reference book for biochemical engineering, environmental sustainability, and waste management. Covers recycling to value-added products using sustainable concepts and methodologies Provides an exhaustive description of general treatment options and their evaluation guidelines in terms of cost, energy consumption, and waste generation, enabling readers to understand the principles behind various recovery and treatment schemes Describes existing and emerging food waste recycling technologies, products obtained, and process efficiencies Offers a thorough account of critical factors and challenges in food waste valorization, such as handling of new emerging contaminants, end-product purity, and life-cycle assessment

Handbook of Waste Management and Co-Product Recovery in Food Processing

Handbook of Waste Management and Co-Product Recovery in Food Processing
A Book

by Keith W. Waldron

  • Publisher : Elsevier
  • Release : 2007-03-31
  • Pages : 680
  • ISBN : 1845692527
  • Language : En, Es, Fr & De
GET BOOK

The intensification of agriculture and food production in recent years has led to an increase in the production of food co-products and wastes. Their disposal by incineration or landfill is often expensive as well as environmentally sensitive. Methods to valorise unused co-products and improve the management of wastes that cannot be reused, as well as techniques to reduce the quantity of waste produced in the first place, are increasingly important to the food industry. With its distinguished editor and array of international contributors, Waste management and co-product recovery in food processing reviews the latest developments in this area and describes how they can be used to reduce waste. The first section of the book provides a concise introduction to the field with a particular focus on legislation and consumer interests, principle drivers of waste management. Part two addresses the minimisation of biowaste and the optimisation of water and energy use in food processing. The third section covers key technologies for co-product separation and recovery, such as supercritical fluid extraction and membrane filtration, as well as important issues to consider when recovering co-products, such as waste stabilisation and microbiological risk assessment. Part four offers specific examples of waste management and co-product exploitation in particular sectors such as the red meat, poultry, dairy, fish and fruit and vegetable industries. The final part of the book summarises advanced techniques, to dispose of waste products that cannot be reused, and reviews state of the art technologies for wastewater treatment. Waste management and co-product recovery in food processing is a vital reference to all those in the food processing industry concerned with waste minimisation, co-product valorisation and end waste management. Looks at the optimisation of manufacturing procedures to decrease waste, energy and water use Explores methods to valorise waste by co-product recovery Considers best practice in different sectors of the food industry

Lipid-Based Nanostructures for Food Encapsulation Purposes

Lipid-Based Nanostructures for Food Encapsulation Purposes
Volume 2 in the Nanoencapsulation in the Food Industry series

by Anonim

  • Publisher : Academic Press
  • Release : 2019-08-03
  • Pages : 564
  • ISBN : 0128156740
  • Language : En, Es, Fr & De
GET BOOK

Lipid-Based Nanostructures for Food Encapsulation Purposes, Volume Two in the Nanoencapsulation in the Food Industry series, reviews recent studies on the formulation and evaluation of different categories of lipid-based nano-carriers and discusses how lipid nanoencapsulation is a feasible technology for the food industry. This book covers nano-emulsions, nano-liposomes, nanostructured lipid carriers and surfactant nanoparticles. Authored by a team of global experts in the fields of nano and microencapsulation of food, nutraceutical and pharmaceutical ingredients, this title is of great value to those engaged in the various fields of nanoencapsulation. Provides recent studies on the formulation and evaluation of different categories of lipid-based nanocarriers Discusses how technology of lipid nanoencapsulation can be used in industries Summarizes the practical application of nanostructures from lipid formulations, such as nanoemulsions, nanoliposomes and nanostructured lipid carriers

Aromatic Herbs in Food

Aromatic Herbs in Food
Bioactive Compounds, Processing, and Applications

by Charis Michel Galanakis

  • Publisher : Academic Press
  • Release : 2021-01-19
  • Pages : 462
  • ISBN : 0128227176
  • Language : En, Es, Fr & De
GET BOOK

Aromatic Herbs in Food: Bioactive Compounds, Processing, and Applications thoroughly explores three critical dimensions: properties of bioactive compounds, recovery and applications. The book covers the most trending topics in herbs’ applications, putting emphasis on the health components of spices and herbs, their culinary use, their application for the treatment of functional gastrointestinal disorders, quality and safety requirements for usage in foods, processing, extraction technologies, green extraction technologies, encapsulation of recovered bioactives, applications and interactions with food components, applications as food supplements for weight loss, usage in active food packaging, the applications of rosemary and sage extracts, and much more. This book is ideal for food scientists, technologists, engineers and chemists working in the whole food science field. In addition, nutrition researchers working on food applications and food processing will find the content very valuable. Covers all the important aspects of herbs, such as properties, processing, recovery issues and their applications Brings the health components of spices and herbs, their culinary use and applications for the treatment of functional gastrointestinal disorders Explores herbs’ processing, extraction technologies, green extraction technologies, encapsulation of recovered bioactives, applications, and interactions with food components

Polyphenols in Human Health and Disease

Polyphenols in Human Health and Disease
A Book

by Ronald Ross Watson,Victor R. Preedy,Sherma Zibadi

  • Publisher : Academic Press
  • Release : 2013-10-26
  • Pages : 1488
  • ISBN : 012398467X
  • Language : En, Es, Fr & De
GET BOOK

Polyphenols in Human Health and Disease documents antioxidant actions of polyphenols in protection of cells and cell organelles, critical for understanding their health-promoting actions to help the dietary supplement industry. The book begins by describing the fundamentals of absorption, metabolism and bioavailability of polyphenols, as well as the effect of microbes on polyphenol structure and function and toxicity. It then examines the role of polyphenols in the treatment of chronic disease, including vascular and cardiac health, obesity and diabetes therapy, cancer treatment and prevention, and more. Explores neuronal protection by polyphenol metabolites and their application to medical care Defines modulation of enzyme actions to help researchers see and study polyphenols’ mechanisms of action, leading to clinical applications Includes insights on polyphenols in brain and neurological functions to apply them to the wide range of aging diseases

Nanobiomaterials in Galenic Formulations and Cosmetics

Nanobiomaterials in Galenic Formulations and Cosmetics
Applications of Nanobiomaterials

by Alexandru Grumezescu

  • Publisher : William Andrew
  • Release : 2016-05-12
  • Pages : 460
  • ISBN : 0323428916
  • Language : En, Es, Fr & De
GET BOOK

Nanobiomaterials in Galenic Formulations and Cosmetics: Applications of Nanobiomaterials is one of the first books on the market related to the application of nanotechnology in galenic formulations and cosmetics. This book provides the results of current research for those working in an applied setting. The advantage of having all this information in one coherent text is the focused nature of the chapters and the ease of which this information can be accessed. This collection of titles brings together many of the novel applications these materials have in biology, and discusses the advantages and disadvantages of each application and the perspectives of the technologies based on these findings. At the moment there is no other comparable book series covering all the subjects approached in this set of titles. Offers an updated and highly structured reference material for students, researchers, and practitioners working in biomedical, biotechnological, and engineering fields Serves as a valuable resource of recent scientific progress, along with most known applications of nanomaterials in the biomedical field Features novel opportunities and ideas for developing or improving technologies in nanomedicine and nanobiology

Plant Extracts: Applications in the Food Industry

Plant Extracts: Applications in the Food Industry
A Book

by Shabir Ahmad Mir,Annamalai Manickavasagan,Manzoor Ahmad Shah

  • Publisher : Academic Press
  • Release : 2021-12-04
  • Pages : 340
  • ISBN : 0128224932
  • Language : En, Es, Fr & De
GET BOOK

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

Soft Chemistry and Food Fermentation

Soft Chemistry and Food Fermentation
A Book

by Alexandru Mihai Grumezescu,Alina Maria Holban

  • Publisher : Academic Press
  • Release : 2017-07-18
  • Pages : 548
  • ISBN : 0128112042
  • Language : En, Es, Fr & De
GET BOOK

Soft Chemistry and Food Fermentation, Volume Three, the latest release in the Handbook of Food Bioengineering series is a practical resource that provides significant knowledge and new perspectives in food processing and preservation, promoting renewable resources by applying soft ecological techniques (i.e. soft chemistry). Fermentation represents a simple and very efficient way to preserve food in developing countries where other methods, depending on specialized instruments, are not available. Through processes of soft chemistry and fermentation, food ingredients can be produced with improved properties (such as pharmabiotics) able to promote health. Includes the most recent scientific progress with proven biological, physical and chemical applications of the food engineering process to understand fermentation Presents novel opportunities and ideas for developing and improving technologies in the food industry that are useful to researchers in food bioengineering Provides eco-friendly approaches towards components, materials and technologies developed for improvements in food quality and stability Includes valuable information useful to a wide audience interested in food chemistry and the bioremediation of new foods

Food Quality and Shelf Life

Food Quality and Shelf Life
A Book

by Charis M. Galanakis

  • Publisher : Academic Press
  • Release : 2019-06-25
  • Pages : 420
  • ISBN : 0128171901
  • Language : En, Es, Fr & De
GET BOOK

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

Non-Timber Forest Products

Non-Timber Forest Products
Food, Healthcare and Industrial Applications

by Azamal Husen,Rakesh Kumar Bachheti,Archana Bachheti

  • Publisher : Springer Nature
  • Release : 2021-07-30
  • Pages : 473
  • ISBN : 3030730778
  • Language : En, Es, Fr & De
GET BOOK

Forests cover thirty-one percent of the world’s land surface, provide habitats for animals, livelihoods for humans, and generate household income in rural areas of developing countries. They also supply other essential amenities, for instance, they filter water, control water runoff, protect soil erosion, regulate climate, store nutrients, and facilitate countless non-timber forest products (NTFPs). The main NTFPs comprise herbs, grasses, climbers, shrubs, and trees used for food, fodder, fuel, beverages, medicine, animals, birds and fish for food, fur, and feathers, as well as their products, like honey, lac, silk, and paper. At present, these products play an important role in the daily life and well-being of millions of people worldwide. Hence the forest and its products are very valuable and often NTFPs are considered as the ‘potential pillars of sustainable forestry’. NTFPs items like food, herbal drugs, forage, fuel-wood, fountain, fibre, bamboo, rattans, leaves, barks, resins, and gums have been continuously used and exploited by humans. Wild edible foods are rich in terms of vitamins, protein, fat, sugars, and minerals. Additionally, some NTFPs are used as important raw materials for pharmaceutical industries. Numerous industry-based NTFPs are now being exported in considerable quantities by developing countries. Accordingly, this sector facilitates employment opportunities in remote rural areas. So, these developments also highlight the role of NTFPs in poverty alleviation in different regions of the world. This book provides a wide spectrum of information on NTFPs, including important references. We hope that the compendium of chapters in this book will be very useful as a reference book for graduate and postgraduate students and researchers in various disciplines of forestry, botany, medical botany, economic botany, ecology, agroforestry, and biology. Additionally, this book should be useful for scientists, experts, and consultants associated with the forestry sector.

Food Structures, Digestion and Health

Food Structures, Digestion and Health
A Book

by Mike Boland,Matt Golding,Harjinder Singh

  • Publisher : Academic Press
  • Release : 2014-03-24
  • Pages : 538
  • ISBN : 0124046851
  • Language : En, Es, Fr & De
GET BOOK

This selection of key presentations from the Food Structures, Digestion and Health conference is devoted to the unique and challenging interface between food science and nutrition, and brings together scientists across several disciplines to address cutting-edge research issues. Topics include modeling of the gastrointestinal tract, effect of structures on digestion, and design for healthy foods. New knowledge in this area is vital to enable the international food industry to design of a new generation of foods with enhanced health and sensory attributes. The multidisciplinary approach includes research findings by internationally renowned scientists, and presents new research findings important and pertinent to professionals in both the food science and nutrition fields. Describes the science underpinning typical food structures providing guidance on food structure in different conditions Includes novel approaches to the design of healthy foods using real-world examples of applied research and design written by top leaders in the area Describes and validates model systems for understanding digestion and predicting digestion kinetics