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Innovations in Fermentation and Phytopharmaceutical Technologies

Innovations in Fermentation and Phytopharmaceutical Technologies
  • Author : Hrudayanath Thatoi,S.K. Mohapatra,Swagat Kumar Das
  • Publisher :Unknown
  • Release Date :2021-07-15
  • Total pages :616
  • ISBN : 0128218770
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Summary : Innovations in Fermentation and Phytopharmaceutical Technologies discusses recent advancements in the field of different bioprocessing aspects for development of different reactors, fermented products and phytopharmaceuticals. Written by leading experts in the field, the book aims in elaborating the basic principles of upstream processing techniques, advanced downstream process technologies and recyclying of the by-products during formation/production of various fermented and phytopharmaceutical produts. The informative chapters in the book outline anapplication oriented path for academicians, researchers and scientists in the field of industrial fermentation technology and phytopharmaceutical production. Includes concepts and examples of bioreactors, fermentation processes, fermentative and phytopharmaceutical products Describes application of concepts of product formation and product recovery and waste utilisation Provides new updates of information on the technological aspects of upstream and downstream processes/equipment and their respective products

Innovative Technologies in Beverage Processing

Innovative Technologies in Beverage Processing
  • Author : Ingrid Aguilo-Aguayo,Lucia Plaza
  • Publisher :Unknown
  • Release Date :2017-05-18
  • Total pages :336
  • ISBN : 9781118929353
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Summary : An in-depth look at new and emerging technologies for non-alcoholic beverage manufacturing The non-alcoholic beverage market is the fastest growing segment of the functional food industry worldwide. Consistent with beverage consumption trends generally, the demand among consumers of these products is for high-nutrient drinks made from natural, healthy ingredients, free of synthetic preservatives and artificial flavor and color enhancers. Such drinks require specialized knowledge of exotic ingredients, novel processing techniques, and various functional ingredients. The latest addition to the critically acclaimed IFST Advances in Food Science series this book brings together edited contributions from internationally recognized experts in their fields who offer insights and analysis of the latest developments in non-alcoholic beverage manufacture. Topics covered include juices made from pome fruits, citrus fruits, prunus fruits, vegetables, exotic fruits, berries, juice blends and non-alcoholic beverages, including grain-based beverages, soups and functional beverages. Waste and by-products generated in juice and non-alcoholic beverage sector are also addressed. Offers fresh insight and analysis of the latest developments in non-alcoholic beverage manufacture from leading international experts Covers all product segments of the non-alcoholic beverage market, including juices, vegetable blends, grain-based drinks, and alternative beverages Details novel thermal and non-thermal technologies that ensure high-quality nutrient retention while extending product shelf life Written with the full support of The Institute of Food Science and Technology (IFST), the leading qualifying body for food professionals in Europe Innovative Technologies in Beverage Processing is a valuable reference/working resource for food scientists and engineers working in the non-alcoholic beverage industry, as well as academic researchers in industrial food processing and nutrition.

International Food Marketing & Technology

International Food Marketing & Technology
  • Author : Anonim
  • Publisher :Unknown
  • Release Date :2000
  • Total pages :229
  • ISBN : CORNELL:31924090176730
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Summary :

New Look to Phytomedicine

New Look to Phytomedicine
  • Author : Mohd Sajjad Ahmad Khan,Iqbal Ahmad,Debprasad Chattopadhyay
  • Publisher :Unknown
  • Release Date :2018-10-23
  • Total pages :710
  • ISBN : 9780128146200
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Summary : New Look to Phytomedicine: Advancements in Herbal Products as Novel Drug Leads is a compilation of in-depth information on the phytopharmaceuticals used in modern medicine for the cure and management of difficult-to-treat and challenging diseases. Readers will find cutting-edge knowledge on the use of plant products with scientific validation, along with updates on advanced herbal medicine in pharmacokinetics and drug delivery. This authoritative book is a comprehensive collection of research based, scientific validations of bioactivities of plant products, such as anti-infective, anti-diabetic, anti-cancer, immune-modulatory and metabolic disorders presented by experts from across the globe. Step-by-step information is presented on chemistry, bioactivity and the functional aspects of biologically active compounds. In addition, the pharmacognosy of plant products with mechanistic descriptions of their actions, including pathogenicity is updated with information on the use of nanotechnology and molecular tools in relation to herbal drug research. Compiles up-to-date information on the chemotherapeutics used in the treatment of infective and metabolic disorders Presents advancements in the discovery of new drugs from plants using molecular and nanotechnology tools Examines detailed information on the use of herbals agents in cancer, HIV and other ailments, including diabetes, malaria and neurological disorders

Phytomedicine

Phytomedicine
  • Author : Parimelazhagan Thangaraj
  • Publisher :Unknown
  • Release Date :2020-04-22
  • Total pages :262
  • ISBN : 9781000058130
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Summary : Phytomedicine has become more important and gained constant improvement today for the betterment of health. Herbal medicine plays a significant role in the development of new drugs, contrary to the modern medicinal systems. For more than a decade, there has been a drastic improvement in phytomedicine across the world. This growth has reached a higher level in development by pharmaceutical industries everywhere. People have drifted toward herbal medication and practices for their food and health care. Therefore, in order to create abundant interest in the research of phytosciences, this book is one of the better reference tools. The bioactive compounds in plants need to be explored to know the scientific value and therapeutic properties of the medicinal plants against many diseases. This book contains chapters that are relevant to the advanced research in herbal medicines and will enlighten readers to the importance of medicinal plants as daily sources of nutrition and cures for diseases. This book highlights the unique features of the plants that have not been studied so far for their therapeutic potential. To prove the efficacy of medicinal plants, they have to be studied, examined, and scientifically verified. Hence, this book will better serve the researchers working under different aspects of phytomedicine. Features • The information provided through scientific validation is useful to study the pharmacological activity of herbals and their administration in the modern era. • The readers can find clear understanding in the research and development of phytopharmaceutical drugs. • The ideas incorporated in each chapter reveal the knowledge gained in studying the biological activities of the compounds present in the plant, which are indeed most worthy for the development of drugs. • The harvesting of new ideology toward modern scientific technologies that are employed in the field of pharmacological research.

Sweet Potato Processing Technology

Sweet Potato Processing Technology
  • Author : Taihua Mu,Hongnan Sun,Miao Zhang,Cheng Wang
  • Publisher :Unknown
  • Release Date :2017-04-13
  • Total pages :446
  • ISBN : 9780128129371
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Summary : Sweet Potato Processing Technology systematically introduces processing technologies of sweet potato starch and its series products including sweet potato protein, dietary fibers, pectin, granules, anthocyanins and chlorogenic acids. The book provides a detailed and comprehensive account of physicochemical and functional properties of sweet potato products, the nutritional components extracted from sweet potato, as well as their utilization in food, medicine and cosmetic fields. This book can provide the scientific basis and technical support for virtuous circle promotion and structure upgrade of sweet potato processing industry. This book will be a valuable reference for undergraduate and graduate students, as well as specialists and enterprise research staff in the field of food technology. Introduces processing technologies for sweet potato starch and related products Covers utilization of nutritional components extracted from sweet potato in various products Provides the scientific basis and technical support for virtuous circle promotion and structure upgrade of the sweet potato processing industry

Functional Foods and Biotechnology

Functional Foods and Biotechnology
  • Author : Kalidas Shetty,Dipayan Sarkar
  • Publisher :Unknown
  • Release Date :2020-04-13
  • Total pages :454
  • ISBN : 9781000760644
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Summary : 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

Health and Safety Aspects of Food Processing Technologies

Health and Safety Aspects of Food Processing Technologies
  • Author : Abdul Malik,Zerrin Erginkaya,Hüseyin Erten
  • Publisher :Unknown
  • Release Date :2019-10-31
  • Total pages :672
  • ISBN : 9783030249038
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Summary : Food processing is expected to affect content, activity and bioavailability of nutrients; the health-promoting capacity of food products depends on their processing history. Traditional technologies, such as the use of antimicrobials and thermal processing, are efficient in increasing nutritional value to an extent, though they may not be effective at addressing food safety, particularly when it comes to maintaining the food's molecular structure. Modern food processing plants improve the quality of life for people with allergies, diabetics, and others who cannot consume some common food elements. Food processing can also add extra nutrients, such as vitamins. Processed foods are often less susceptible to early spoilage than fresh foods and are better suited for long-distance transportation from the source to the consumer. However, food processing can also decrease the nutritional value of foods and introduce hazards not encountered with naturally occurring products. Processed foods often include food additives, such as flavourings and texture-enhancing agents, which may have little or no nutritive value, and may in fact be unhealthy. This book deals with the subject of food processing in a unique way, providing an overview not only of current techniques in food processing and preservation (i.e., dairy, meat, cereal, vegetables, fruits and juice processing, etc.) but also the health and safety aspects: food technologies that improve nutritional quality of foods, functional foods, and nanotechnology in the food and agriculture industry. The text also looks into the future by defining current bottlenecks and future research goals. This work will serve as a ready reference for the subject matter to students and researchers alike.

Encyclopedia of Food Chemistry

Encyclopedia of Food Chemistry
  • Author : Anonim
  • Publisher :Unknown
  • Release Date :2018-11-22
  • Total pages :2194
  • ISBN : 9780128140451
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Summary : Encyclopedia of Food Chemistry is the ideal primer for food scientists, researchers, students and young professionals who want to acquaint themselves with food chemistry. Well-organized, clearly written, and abundantly referenced, the book provides a foundation for readers to understand the principles, concepts, and techniques used in food chemistry applications. Articles are written by international experts and cover a wide range of topics, including food chemistry, food components and their interactions, properties (flavor, aroma, texture) the structure of food, functional foods, processing, storage, nanoparticles for food use, antioxidants, the Maillard and Strecker reactions, process derived contaminants, and the detection of economically-motivated food adulteration. The encyclopedia will provide readers with an introduction to specific topics within the wider context of food chemistry, as well as helping them identify the links between the various sub-topics. Offers readers a comprehensive understanding of food chemistry and the various connections between the sub-topics Provides an authoritative introduction for non-specialists and readers from undergraduate levels and upwards Meticulously organized, with articles structured logically based on the various elements of food chemistry

Textural Characteristics of World Foods

Textural Characteristics of World Foods
  • Author : Katsuyoshi Nishinari
  • Publisher :Unknown
  • Release Date :2019-12-31
  • Total pages :424
  • ISBN : 9781119430797
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Summary : A complete guide to the textural characteristics of an international array of traditional and special foods It is widely recognized that texture has an intrinsic relationship to food preference. A full understanding of its functions and qualities is, therefore, of crucial importance to food technologists and product developers, as well as those working towards the treatment of dysphagia. Textural Characteristics of World Foods is the first book to apply a detailed set of criteria and characteristics to the textures of traditional and popular foods from across the globe. Structuring chapters by region, its authors chart a journey through the textural landscapes of each continent’s cuisines, exploring the complex and symbiotic relationships that exist between texture, aroma, and taste. This innovative text: Provides an overview of the textural characteristics of a wide range of foods Includes descriptions of textures and key points of flavor release Examines the relationships between the texture, taste, and aroma of each food presented Is structured by geographic region Rich with essential insights and important research, Textural Characteristics of World Foods offers all those working in food science and development a better picture of texture and the multifaceted role it can play.

Green Extraction and Valorization of By-Products from Food Processing

Green Extraction and Valorization of By-Products from Food Processing
  • Author : Francisco J. Barba,Elena Rosello Soto,Mladen Brncic,Jose Manuel Lorenzo Rodriquez
  • Publisher :Unknown
  • Release Date :2019-09-09
  • Total pages :368
  • ISBN : 9781000546842
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Summary : Generating of agricultural wastes and by-products during the production, processing and consumption of agricultural commodities is unavoidable and over the last decades, an increased public interest has been shown in the challenge of food wastage. Apart from its significant quantities, the physicochemical characteristics of the various agricultural waste and by-products denote that there is immense potential for their reuse, recycle, and valorisation through various different processes. Green Extraction and Valorization of By-Products from Food Processing provides an overview about the valorization or reuse of agricultural wastes and by-products during the production, processing and consumption of agricultural commodities. Waste disposal and by-product management in food processing industry pose problems in the areas of environmental protection and sustainability. However, they could be a great source of valuable nutraceuticals, which can be used to deal with the prospects of feeding fast growing population in 21st century. Features: Gives detailed guidance and presents case-studies about valorization of food wastes and by-products Shows the main conventional and innovative extraction techniques for food waste and by-products valorization Provides an estimated idea regarding the recovery of high-added value compounds Discusses the recovery of high-added value compounds Perspectives originated from the enormous amounts of food related materials that are discharged worldwide and the existing technologies, which promise the recovery, recycling and sustainability of high-added value ingredients inside food chain will be discussed in this book. This book is of value to academics, research institutes, and food industry engineers particularly the research and development professionals who are looking for effective management and utilization of food processing wastes and byproducts. In addition, it is suitable for undergraduate, post- graduate students, research scholars, postdoctoral fellows and faculty members from universities and colleges who pursue academic careers in Food Technology, Food Biotechnology, Fermentation and Bioengineering, Bioprocess Technology, Food science and Technology.

Biotech Reporter

Biotech Reporter
  • Author : Anonim
  • Publisher :Unknown
  • Release Date :1993
  • Total pages :229
  • ISBN : CORNELL:31924080116761
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Summary :

Handbook of Research on Health and Environmental Benefits of Camel Products

Handbook of Research on Health and Environmental Benefits of Camel Products
  • Author : Omar Amin Alhaj,Bernard Faye,Rajendra Prasad Agrawal
  • Publisher :Unknown
  • Release Date :2019-12-27
  • Total pages :330
  • ISBN : 9781799816058
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Summary : "This book discusses the nutritional, physical, and chemical factors of camel milk in comparison to other animal and plant-based milks and introduces benefits attributed to camel meat. It explores the health benefits of fresh and fermented camel milk in vitro and in vivo as well as the link between functional constituents and the functional properties of milk"-- Provided by publisher.

Botanical Drug Products

Botanical Drug Products
  • Author : Jayant N. Lokhande,Yashwant V. Pathak
  • Publisher :Unknown
  • Release Date :2018-11-21
  • Total pages :274
  • ISBN : 9781498740067
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Summary : Botanicals, which have been part of human food and medicine for thousands of years, are perceived as being safer than synthetic pharmaceuticals. The global botanical drug market was expected to reach $26.6 billion by 2017. In terms of FDA regulations, botanical drugs are no different from non-botanical products, having to meet the safety and effectiveness standards of a new drug in accordance. This book comprises a complete start-to-end process from drug-idea conception, to drug development process. Key Features: Provides a complete compendium for botanical drug products Describes what BDP is and how it differs from Pharma, Biopharma, and Nutraceuticals Compiles all critical regulatory steps in a variety of countries Discusses clinical trial management for BDP development and how it differs from conventional chemical-based drugs and biopharmaceutics

Business Publication Advertising Source

Business Publication Advertising Source
  • Author : Anonim
  • Publisher :Unknown
  • Release Date :2003-11
  • Total pages :229
  • ISBN : NWU:35556030347447
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Summary :

Advances and Avenues in the Development of Novel Carriers for Bioactives and Biological Agents

Advances and Avenues in the Development of Novel Carriers for Bioactives and Biological Agents
  • Author : Manju Rawat Singh,Deependra Singh,Jagat Kanwar,Nagendra Singh Chauhan
  • Publisher :Unknown
  • Release Date :2020-04-07
  • Total pages :656
  • ISBN : 9780128199183
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Summary : Advances and Avenues in the Development of Novel Carriers for Bioactives and Biological Agents provides sound data on the utility of biological and plant-based drugs and describes challenges faced in all aspects offering indispensable strategies to use in the development of bioactive medicines. Bioactive based medications are commonly used throughout the world and have been recognized by physicians and patients for their therapeutic efficacy. Bioactive formulations, including their subordinates and analogs, address 50% of all medicines in clinical practice. Novel bioactive medicine transporters can cure many disorders by both spatial and transitory approaches and have various justifications in medicinal potential. This book presents information on the utility of natural, plant, animal and bioengineered bioactive materials. It is a fundamental source of information and data for pharmacognosists, pharmaceutical analysts, drug transport scientists and pharmacologists working in bioactive medications. Advances information on various bioactive based medications, their sources, clinical consequences and transport strategies Illustrates diverse transport systems for bioactives and derivatives, novel techniques for formulations, targeting strategies and fundamental qualities of developed bioactive carriers, and their safety concerns and standardization Discusses distinctive transport systems, stability, upgraded dissolvability, and enhanced bioavailability of bioactives

Aromatic and Medicinal Plants

Aromatic and Medicinal Plants
  • Author : Hany El-Shemy
  • Publisher :Unknown
  • Release Date :2017-03-15
  • Total pages :298
  • ISBN : 9789535129776
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Summary : This book covers interesting research topics and the use of natural resources for medical treatments in some severe diseases. The most important message is to have native foods which contain high amount of active compounds that can be used as a medicinal plant. Most pharmaceutical drugs were discovered from plants, and still ongoing research will have to predict such new active compounds as anti-diseases. I do believe this book will add significant knowledge to medical societies as well as can be used for postgraduate students.

Bibliography of Agriculture

Bibliography of Agriculture
  • Author : Anonim
  • Publisher :Unknown
  • Release Date :1979
  • Total pages :229
  • ISBN : STANFORD:36105014005529
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Summary :

AgBiotech Reporter

AgBiotech Reporter
  • Author : Anonim
  • Publisher :Unknown
  • Release Date :1998
  • Total pages :229
  • ISBN : CORNELL:31924094824129
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Summary :

Herbal Medicine in India

Herbal Medicine in India
  • Author : Saikat Sen,Raja Chakraborty
  • Publisher :Unknown
  • Release Date :2019-09-10
  • Total pages :620
  • ISBN : 9789811372483
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Summary : This book highlights the medical importance of and increasing global interest in herbal medicines, herbal health products, herbal pharmaceuticals, nutraceuticals, food supplements, herbal cosmetics, etc. It also addresses various issues that are hampering the advancement of Indian herbal medicine around the globe; these include quality concerns and quality control, pharmacovigilance, scientific investigation and validation, IPR and biopiracy, and the challenge that various indigenous systems of medicine are at risk of being lost. The book also explores the role of traditional medicine in providing new functional leads and modern approaches that can offer elegant strategies for facilitating the drug discovery process. The book also provides in-depth information on various traditional medicinal systems in India and discusses their medical importance. India has a very long history of safely using many herbal drugs. Folk medicine is also a key source of medical knowledge and plays a vital role in maintaining health in rural and remote areas. Despite its importance, this form of medicine largely remains under-investigated. Out of all the traditional medicinal systems used worldwide, Indian traditional medicine holds a unique position, as it has continued to deliver healthcare throughout the Asian subcontinent since ancient times. In addition, traditional medicine has been used to derive advanced techniques and investigate many modern drugs. Given the scope of its coverage, the book offers a valuable resource for scientists and researchers exploring traditional and herbal medicine, as well as graduate students in courses on traditional medicine, herbal medicine and pharmacy.

Green Extraction of Natural Products

Green Extraction of Natural Products
  • Author : Farid Chemat,Jochen Strube
  • Publisher :Unknown
  • Release Date :2015-05-04
  • Total pages :384
  • ISBN : 9783527336531
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Summary : Extraction processes are essential steps in numerous industrial applications from perfume over pharmaceutical to fine chemical industry. By using natural products, we are able to reduce the environmental impact of industry whilst improving quality and profit.This book presents a complete picture of current knowledge on the green extraction of natural products in terms of innovative processes, original methods, alternative solvents and safe products, and provides the necessary theoretical background as well as industrial application examples and environmental impacts. Each chapter is written by experts in the field and the strong focus on green chemistry throughout the book makes this book a unique reference source.This book is intended to be a first step towards a future cooperation in a new extraction of natural products, built to improve both fundamental and green parameters of the techniques and to increase the amount of extracts obtained from renewable resources with a minimum consumption of energy and solvents, and the maximum safety for operators and the environment.The target audience is industry professionals as well as academicians engaged in separationand extraction engineering or natural product chemistry research, and graduate level students.