Download Curcumin in Food, Pharma and Cosmetics Ebook PDF

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

High Pressure Fluid Technology for Green Food Processing

High Pressure Fluid Technology for Green Food Processing
A Book

by Tiziana Fornari,Roumiana P. Stateva

  • Publisher : Springer
  • Release : 2014-10-31
  • Pages : 517
  • ISBN : 3319106112
  • Language : En, Es, Fr & De
GET BOOK

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

Food Packaging

Food Packaging
A Book

by Alexandru Grumezescu

  • Publisher : Academic Press
  • Release : 2016-09-14
  • Pages : 796
  • ISBN : 0128043733
  • Language : En, Es, Fr & De
GET BOOK

Food Packaging: Nanotechnology in the Agri-Food Industry, Volume 7, focuses on the development of novel nanobiomaterials, the enhancement of barrier performance of non-degradable and biodegradable plastics, and their fabrication and application in food packaging. The book brings together fundamental information and the most recent advances in the synthesis, design, and impact of alternative food packaging. Special attention is offered on smart materials and nanodevices that are able to detect quality parameters in packaged food, such as freshness, degradation, and contamination, etc. In addition, ecological approaches aiming to obtain bioplastics packages from waste materials are highlighted and discussed as a novel approach in modern food packaging. Nonetheless, this volume presents the advances made in biodegradable and bioactive packaging utilized for preserving flavor, nutritious ingredients, and therapeutic food compounds. Includes fabrication techniques, such as nanofiber films, nanocoating, nanocompositing, multi-layered structures, and layer-by-layer nanoassemblies based on synthetic and bio-based polymers Presents the latest information on new biodegradeable materials using fabrication of new high barrier plastics to enhance research Provides examples of risk assessment for nanomaterials for food safety and the benefits of antimicrobial food packaging

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

Frontiers in Micro-Nano Science and Technology

Frontiers in Micro-Nano Science and Technology
A Book

by Hai Lin Cong,Bing Yu,Xing Lu

  • Publisher : Trans Tech Publications Ltd
  • Release : 2014-04-17
  • Pages : 400
  • ISBN : 3038264377
  • Language : En, Es, Fr & De
GET BOOK

Volume is indexed by Thomson Reuters CPCI-S (WoS). Collection of selected, peer reviewed papers from the 12th China International Nanoscience and Technology Symposium, Chengdu (2013) and the Nano-Products Exposition, Sponsored by Chinese Society of Micro-Nano Technology, and IEEE Nanotechnology Council, (CINSTS 2013) October 27-31, 2013, Chengdu, China. The 58 papers are grouped as follows: Chapter 1: Synthesis and Preparation, Chapter 2: Property Study, Chapter 3: Applications, Chapter 4: Related Topics

Bioactive Food Packaging

Bioactive Food Packaging
Strategies, Quality, Safety

by Anonim

  • Publisher : Unknown Publisher
  • Release : 2015-11-20
  • Pages : 474
  • ISBN : 160595117X
  • Language : En, Es, Fr & De
GET BOOK

Explains bioactive and biobased materials used for food packagingInvestigates migration, controlled release, edible coatings and filmsCovers preservation and safety of many packaged foods This engineering book brings together two of the key strands in food packaging: active packaging and natural, often biobased, components. The text investigates the chemistry, effects and technical incorporation of bioactives into different forms of packaging. Specifically, chapters focus on techniques for impregnating natural substances into conventional and biodegradable food packaging materials with an emphasis on their antioxidant and antimicrobial functions. Oxygen scavengers, plant extracts, essential oils, enzymes, phytochemicals, polysaccharides are investigated. Chapters discuss how bioactives are combined with packaging to suppress microbes and improve the quality of meat, seafood, dairy and cereal products. How bioactives affect packaging development, such as scale-up, fabrication and labeling is discussed, as are European and U.S. regulations.

Fundamentals of Food Biotechnology

Fundamentals of Food Biotechnology
A Book

by Byong H. Lee

  • Publisher : John Wiley & Sons
  • Release : 2014-12-01
  • Pages : 544
  • ISBN : 1118384911
  • Language : En, Es, Fr & De
GET BOOK

Food biotechnology is the application of modern biotechnologicaltechniques to the manufacture and processing of food, for examplethrough fermentation of food (which is the oldest biotechnologicalprocess) and food additives, as well as plant and animal cellcultures. New developments in fermentation and enzyme technologicalprocesses, molecular thermodynamics, genetic engineering, proteinengineering, metabolic engineering, bioengineering, and processesinvolving monoclonal antibodies, nanobiotechnology and quorumsensing have introduced exciting new dimensions to foodbiotechnology, a burgeoning field that transcends many scientificdisciplines. Fundamentals of Food Biotechnology, 2nd edition is basedon the author’s 25 years of experience teaching on a foodbiotechnology course at McGill University in Canada. The book willappeal to professional food scientists as well as graduate andadvanced undergraduate students by addressing the latest excitingfood biotechnology research in areas such as genetically modifiedfoods (GMOs), bioenergy, bioplastics, functionalfoods/nutraceuticals, nanobiotechnology, quorum sensing andquenching. In addition, cloning techniques for bacterial and yeastenzymes are included in a “New Trends and Tools”section and selected references, questions and answers appear atthe end of each chapter. This new edition has been comprehensively rewritten andrestructured to reflect the new technologies, products and trendsthat have emerged since the original book. Many new aspectshighlight the short and longer term commercial potential of foodbiotechnology.

Encyclopedia of Common Natural Ingredients

Encyclopedia of Common Natural Ingredients
Used in Food, Drugs, and Cosmetics

by Albert Y. Leung,Steven Foster

  • Publisher : Wiley-Interscience
  • Release : 2003-08-14
  • Pages : 649
  • ISBN : 9876543210XXX
  • Language : En, Es, Fr & De
GET BOOK

"The Encyclopedia of Common Natural Ingredients", remains important as a reference devoted to the approximately 500 naturally derived ingredients included in a wide range of cosmetics, food items, and over-the-counter drugs.

Turmeric and the Healing Curcuminoids

Turmeric and the Healing Curcuminoids
A Book

by Muhammed Majeed,Vladimir Badmaev,Frank Murray

  • Publisher : McGraw Hill Professional
  • Release : 1999-02
  • Pages : 48
  • ISBN : 9780879837686
  • Language : En, Es, Fr & De
GET BOOK

Their effect on cancer, inflammation and more.

Phenolic Compounds in Food and Their Effects on Health

Phenolic Compounds in Food and Their Effects on Health
Developed from a Symposium Sponsored by the Division of Agricultural and Food Chemistry of the American Chemical Society at the Fourth Chemical Congress of North America (202nd National Meeting of the American Chemical Society), New York, August 25-30, 1991

by Chi-Tang Ho,Mou-Tuan Huang

  • Publisher : Unknown Publisher
  • Release : 1992
  • Pages : 402
  • ISBN : 9780841224759
  • Language : En, Es, Fr & De
GET BOOK

Supplement to Cultivation and Utilization of Aromatic Plants

Supplement to Cultivation and Utilization of Aromatic Plants
A Book

by Maharaj Krishen Kaul

  • Publisher : Unknown Publisher
  • Release : 1997
  • Pages : 569
  • ISBN : 9876543210XXX
  • Language : En, Es, Fr & De
GET BOOK

Agriculture & Industry Survey

Agriculture & Industry Survey
A Book

by Anonim

  • Publisher : Unknown Publisher
  • Release : 2007
  • Pages : 329
  • ISBN : 9876543210XXX
  • Language : En, Es, Fr & De
GET BOOK

Plantation Crops

Plantation Crops
A Book

by Anonim

  • Publisher : Commonwealth Secretariat
  • Release : 1970
  • Pages : 329
  • ISBN : 9876543210XXX
  • Language : En, Es, Fr & De
GET BOOK

Status of Science and Technology in India

Status of Science and Technology in India
A Book

by Anonim

  • Publisher : Unknown Publisher
  • Release : 1996
  • Pages : 329
  • ISBN : 9876543210XXX
  • Language : En, Es, Fr & De
GET BOOK

Journal of Non-timber Forest Products

Journal of Non-timber Forest Products
A Book

by Anonim

  • Publisher : Unknown Publisher
  • Release : 2007
  • Pages : 329
  • ISBN : 9876543210XXX
  • Language : En, Es, Fr & De
GET BOOK

Annual Report

Annual Report
A Book

by Bhabha Atomic Research Centre

  • Publisher : Unknown Publisher
  • Release : 1987
  • Pages : 329
  • ISBN : 9876543210XXX
  • Language : En, Es, Fr & De
GET BOOK

SIDBI Report on Small Scale Industries Sector

SIDBI Report on Small Scale Industries Sector
A Book

by Anonim

  • Publisher : Unknown Publisher
  • Release : 2000
  • Pages : 329
  • ISBN : 9876543210XXX
  • Language : En, Es, Fr & De
GET BOOK

Food, Drug, Cosmetic Law Reporter

Food, Drug, Cosmetic Law Reporter
A Book

by Commerce Clearing House

  • Publisher : Unknown Publisher
  • Release : 1963
  • Pages : 329
  • ISBN : 9876543210XXX
  • Language : En, Es, Fr & De
GET BOOK

Proceedings of the International Workshop on Medicinal and Aromatic Plants

Proceedings of the International Workshop on Medicinal and Aromatic Plants
Chiang Mai, Thailand, January 15-18, 2007

by Adisak Sreesunpagit,Narong Chōmchalao,Virach Chantrasmi

  • Publisher : Unknown Publisher
  • Release : 2008
  • Pages : 293
  • ISBN : 9876543210XXX
  • Language : En, Es, Fr & De
GET BOOK

International Food Marketing & Technology

International Food Marketing & Technology
A Book

by Anonim

  • Publisher : Unknown Publisher
  • Release : 1994
  • Pages : 329
  • ISBN : 9876543210XXX
  • Language : En, Es, Fr & De
GET BOOK