Innovations in Fermentation and Phytopharmaceutical Technologies

Innovations in Fermentation and Phytopharmaceutical Technologies
Author: Hrudayanath Thatoi,Sonali Mohapatra,Swagat Kumar Das
Publsiher: Elsevier
Total Pages: 522
Release: 2022-06-14
ISBN: 0128218924
Category: Technology & Engineering
Language: EN, FR, DE, ES & NL

Innovations in Fermentation and Phytopharmaceutical Technologies Book Excerpt:

Innovations in Fermentation and Phytopharmaceutical Technologies discusses recent advancements in the field of different bioprocessing aspects for the development of different reactors, fermented products and phytopharmaceuticals. Written by leading experts in the field, the book presents the basic principles of upstream processing techniques, advanced downstream process technologies, and recycling of by-products during formation/production of various fermented and phytopharmaceutical products. The informative chapters in the book outline an application-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 the application of concepts of product formation, product recovery and waste utilization Provides new updates of information on the technological aspects of upstream and downstream processes/equipment and their respective products

International Food Marketing Technology

International Food Marketing   Technology
Author: Anonim
Publsiher: Unknown
Total Pages: 750
Release: 2000
ISBN: 1928374650XXX
Category: Food
Language: EN, FR, DE, ES & NL

International Food Marketing Technology Book Excerpt:

Functional Foods and Biotechnology

Functional Foods and Biotechnology
Author: Kalidas Shetty,Dipayan Sarkar
Publsiher: CRC Press
Total Pages: 485
Release: 2020-04-13
ISBN: 1000760642
Category: Technology & Engineering
Language: EN, FR, DE, ES & NL

Functional Foods and Biotechnology Book Excerpt:

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

Encyclopedia of Food Chemistry

Encyclopedia of Food Chemistry
Author: Anonim
Publsiher: Elsevier
Total Pages: 2194
Release: 2018-11-22
ISBN: 0128140453
Category: Technology & Engineering
Language: EN, FR, DE, ES & NL

Encyclopedia of Food Chemistry Book Excerpt:

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
Publsiher: John Wiley & Sons
Total Pages: 424
Release: 2019-12-31
ISBN: 1119430798
Category: Technology & Engineering
Language: EN, FR, DE, ES & NL

Textural Characteristics of World Foods Book Excerpt:

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.

Biotech Reporter

Biotech Reporter
Author: Anonim
Publsiher: Unknown
Total Pages: 135
Release: 1993
ISBN: 1928374650XXX
Category: Agricultural biotechnology
Language: EN, FR, DE, ES & NL

Biotech Reporter Book Excerpt:

Dry Beans and Pulses Production Processing and Nutrition

Dry Beans and Pulses Production  Processing  and Nutrition
Author: Muhammad Siddiq,Mark A. Uebersax
Publsiher: John Wiley & Sons
Total Pages: 592
Release: 2021-12-15
ISBN: 1119777135
Category: Technology & Engineering
Language: EN, FR, DE, ES & NL

Dry Beans and Pulses Production Processing and Nutrition Book Excerpt:

Dry Beans and Pulses The second edition of the most complete and authoritative reference on dry beans production, processing, and nutrition available Since the first edition of Dry Beans and Pulses: Production, Processing, and Nutrition was published in 2012, the popularity of pulse crops as sustainable, nutritionally-rich food ingredients for alternate meat and other food products has increased significantly beyond traditional utilization. Retaining its distinctive value-chain approach to the subject, the new edition is fully revised to provide up-to-date coverage of breeding, composition, quality, nutritional profiles, postharvest and processing technologies, food safety and security, significance to human health, and more. A team of more than fifty contributors review recent research, consumer trends, new products, and food security issues in dry beans processing and value-added practices. New chapters address Hard-to-cook phenomenon and other storage-induced quality defects, quality assessment of raw and processed legumes using innovative technologies, utilization of dry beans and pulses as ingredients in diverse food products, and the production, processing, and nutritional profile of Faba beans and chickpeas and lentils. Covering both traditional and non-traditional bean classes, this comprehensive volume: Features new topics, expanded discussion, updated references, and additional figures and tables throughout Provides in-depth information on key aspects of production technologies, value-added processing, and Culinology® Examines global production and consumption, packaging and distribution, and nutrient bioavailability of bioactive compounds Highlights worldwide efforts to improve the quality and utilization of dry beans and pulses Discusses emerging trends and new applications of antioxidant properties of dry beans as functional foods Features chapters written by experts in disciplines such as crop science, horticulture, food science and technology, food biochemistry and engineering, and nutritional and environmental sciences Dry Beans and Pulses: Production, Processing, and Nutrition, Second Edition remains required reading for food scientists, nutritionists, agronomists, researchers, food processing specialists, and food security experts, food engineers and chemists involved in dry beans processing and value-added technologies.

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
Publsiher: Academic Press
Total Pages: 656
Release: 2020-04-21
ISBN: 0128196661
Category: Business & Economics
Language: EN, FR, DE, ES & NL

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

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

Valorization of Agri Food Wastes and By Products

Valorization of Agri Food Wastes and By Products
Author: Rajeev Bhat
Publsiher: Academic Press
Total Pages: 1024
Release: 2021-08-25
ISBN: 0128242604
Category: Technology & Engineering
Language: EN, FR, DE, ES & NL

Valorization of Agri Food Wastes and By Products Book Excerpt:

Valorization of Agri-Food Wastes and By-Products: Recent Trends, Innovations and Sustainability Challenges addresses the waste and by-product valorization of fruits and vegetables, beverages, nuts and seeds, dairy and seafood. The book focuses its coverage on bioactive recovery, health benefits, biofuel production and environment issues, as well as recent technological developments surrounding state of the art of food waste management and innovation. The book also presents tools for value chain analysis and explores future sustainability challenges. In addition, the book offers theoretical and experimental information used to investigate different aspects of the valorization of agri-food wastes and by-products. Valorization of Agri-Food Wastes and By-Products: Recent Trends, Innovations and Sustainability Challenges will be a great resource for food researchers, including those working in food loss or waste, agricultural processing, and engineering, food scientists, technologists, agricultural engineers, and students and professionals working on sustainable food production and effective management of food loss, wastes and by-products. Covers recent trends, innovations, and sustainability challenges related to food wastes and by-products valorization Explores various recovery processes, the functionality of targeted bioactive compounds, and green processing technologies Presents emerging technologies for the valorization of agri-food wastes and by-products Highlights potential industrial applications of food wastes and by-products to support circular economy concepts

New Look to Phytomedicine

New Look to Phytomedicine
Author: Mohd Sajjad Ahmad Khan,Iqbal Ahmad,Debprasad Chattopadhyay
Publsiher: Academic Press
Total Pages: 310
Release: 2018-11-14
ISBN: 9780128146194
Category: Medical
Language: EN, FR, DE, ES & NL

New Look to Phytomedicine Book Excerpt:

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

AgBiotech Reporter

AgBiotech Reporter
Author: Anonim
Publsiher: Unknown
Total Pages: 135
Release: 1998
ISBN: 1928374650XXX
Category: Agricultural biotechnology
Language: EN, FR, DE, ES & NL

AgBiotech Reporter Book Excerpt:

Bibliography of Agriculture

Bibliography of Agriculture
Author: Anonim
Publsiher: Unknown
Total Pages: 135
Release: 1978
ISBN: 1928374650XXX
Category: Agriculture
Language: EN, FR, DE, ES & NL

Bibliography of Agriculture Book Excerpt:

Bibliography of Agriculture with Subject Index

Bibliography of Agriculture with Subject Index
Author: Anonim
Publsiher: Unknown
Total Pages: 135
Release: 1979-04
ISBN: 1928374650XXX
Category: Agriculture
Language: EN, FR, DE, ES & NL

Bibliography of Agriculture with Subject Index Book Excerpt: